Summer just muscled it's way in with our first heatwave. At work I decided to make seasonal special that is best-served-cold, lobster rolls. I used Dan Lepard's slider formula to make my rolls, filled with delicous Maine lobster. We served them with shoestring potatoes and cole slaw. A big winner, sold out!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
Recently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something...
I apologize and take everything back I said about New Yorkers and lobstah rolls. 🙂
Ahh Karin…we let it slide off us…New Yorkers are just a trendy bunch…we suck up all the culture and spit it back out in our own weird way!
No hod feelins…