Many years ago, I trailed Amy Scherber at her bakery. I remember the nights clearly, from baking and shaping loaves of bread to bagging them. Spending so much time bending over to make bread twists, I pulled muscles. That time left memories that still inspire me today. Recently I went looking for some formulas she published in her book, then adapted them using sourdough. Nice results, and good to look back at my budding baking first steps.
Italy-based bread baker Alessandro Spoto, who lives in Torino and who we have profiled previously, has a tradition with friends. Through the year he shares a few of his great breads. This time he sent out a wonderful Panettone. He also shared some good news for all New Yorkers, namely his plans to open a bakery in the coming year in Brooklyn.
Just popped in nosh at Rick Easton's farewell tour engagement at Bergn. Rick is a true pizza connoisseur and gentleman! This event was to commemorate his last day. More specifically, it was meant to indulge in the flavors, textures and overall deliciousness the man creates in the kitchen. Especially around pizza.
The day I went was "sandwich day," which meant pizza tastings of a fantastic combination of onion, salsicce, parmigiano shredded on a broken microplane. I'll miss this guy's work, but hope he's got a better venue on tap soon!
Bread and Salt Bakery is a relatively new Brooklyn-based, Roman-style pizzeria. I had met its owner Rick Easton last spring when he was still searching for a place to bake. Then a mutual friend told me he had opened Bread and Salt in the Brooklyn geography known broadly as Crown Heights. Apparently, local hipsters (or aspirational realtors) now call his section of town "Berg'n." Whatever you call it, I hopped the train last weekend to check out his neighborhood and bakery, getting a chance to chat with Rick and chew my way through some fine samples of pizza di pala. Though his Roman-style pizza is not as well known as the typical New York Napoletano-style "slice," Rick is making remarkably tasty pies. Go try.
Before returning home from my trip to Europe, my friend Sabino suggested I go see Princi, a London-based Milanese pastry shop. Besides having a pizza oven, it bakes great bread. During my visit, I learned that it was partnering with Starbucks to make some of their baked goods in America. Stay tuned. If you get to London before that happens, try the Princi breakfast, it's killer!
Below are photos of a visit to meet bakers Ben Rogers and Aidan Chapman at Bread Ahead bakery. In the process, got to meet the famous doughnut wizard, Justin Gellaty. Besides hanging out, my new friends let me serve as "bin bitch" for a load of hamburger buns, and then they served tea and doughnuts. No recipe yet but we're hoping someday as they were great!
Tami Isaacs Pierce is a London baker who I met on Facebook three years ago. I finally got a chance to meet her in person. Since the time we traded tips through posts on baking, she's fulfilled her dream, moving from micro-baker to full time professional. I finally got a chance to meet Tami in person, spending a day at her shop. tasting and even shaping some loaves! Thanks, milady!
Switzerland borders both France and Germany. I'm a product of those two neighbors so we took a tour of the border. Eat your heart out Trump-lovers, cause easy borders taste good!
I met German baker René Knöebel at a Swiss food chain named Migro's in a village near my sisters'. He let me take photographs of his shop, It's great. Here's the baker and some brot!
This past week I joined a Sullivan Street Bakery event. Hosted by Gustiamo, it was created to introduce flour from Filippo Drago. The event celebrated dough, and bread making. It also included lots of conversation amongst aficionados of good bread. Thanks to all, including James Lahey, Renato Flaborea, Valerio Gottage and the Gustiamo team!
IMG_5688 from Jeremy Shapiro on Vimeo.
James style. from Jeremy Shapiro on Vimeo.
Recent Comments