Anyone else having a hard time finding tasty / affordable / nutritious scratch cookin’ in the neighborhood for lunch? in an effort to respond to this apparent need, we’re gonna start workin on adding daily specials at $10. so far we got grilled cheese and tomato bisque on thursday, and hummus w/ fresh challah on friday. more coming soon. chomp.
When i decided to make the bakery kosher, i really had no clue what i was getting into. one thing i quickly discovered was it’s really hard to find good kosher cheese in miami, bummer. after 5 years of moaning about it, i finally figured out how to get a better variety of super duper kosher cheese (cy)! this one is a ricotta pecorino aka ricotta salata. it’s made from re-cooking the whey from sheep milk, then pressed and salted for about 90 days. i’m thinking of shaving some over a chopped green salad. maybe a special next week. 🤗 fun.
Personally, i’m not a big fan of putting chocolate in bread, but it gives adina (@wide_eyed_cat )way too much joy to say no. chocolate chip challah has been mixed, out of the oven tomorrow at noon. enjoy.
After years of complaints about us not answering the phone at the bakery, it’s time that we finally respond to the demand and create a proper phone system. i had way too much fun making this 😉 enjoy 786.294.0876 (press 1, 1, then 5 for katy perry with a german accent, its delightful)
We used a sourdough preferment in our challah this week. it’s got a slight acidic note that cuts into the sweetness. it’s good, but i think i prefer the yeasted preferment.
anyway, it’s a pleasure baking and sharing the journey with y’all. good shabbas.