One of my favorite parts of the job is creating new things, and we’re about to dive into it. i know what i want to work on, what about y’all? if you could see any one thing from us at whole foods, bread or pastry, what would it be?
Most frequently asked questions about how to keep the bread.
q) where should i store the bread?
a) short term on the counter. long term in the freezer. never in the fridge.
q) in what should i keep the bread in?
a) paper bag is fine, wrapped in a towel works, just never in a plastic bag (unless it’s going in the freezer, plastic is fine then)..
q) does the bread freeze well?
a) yes, very well. i recommend getting the bread sliced, sticking it straight into the freezer, then pulling slices out as needed and popping them directly into the toaster. you can also freeze the loaf whole, let it defrost when ready, and pop it into the oven at 350 for about 4-5 minutes.
This is what i’m talking about. check out the crumb on these pain au chocolat. just beautiful.
i understand all food is beautiful, all food is nourishing, and all food is precious. i get it. the beauty i’m talking about is when all things go right from prep, to mix, to lamination, to fermentation, to baking. that’s the beauty i’m talking about, the beauty of a well executed craft.
Some thoughts for this new year.... the bakery has grown tremendously year over year since it all began in 2012. for this year, i think it would be wise to put the growth on pause, take a breath, and start focusing on being the greatest version of ourselves, not just the biggest.
im flattered by all the offers and opportunities to open here and there, but it’s just not our story right now. we have one bakery, and in many respects, i feel like we’ve just begun. i don’t want to just grow for growths sake, i don’t want to just feed the beast.
so, for this new year, may we be grateful for how far we have come, and in honor of that achievement, may we give our craft and craftsman the energy needed to get to great.
Most frequently asked questions about new years
q) are you making more panettone?
a) yes, boxing them up right now. best batch yet.
q) will you be open new years eve? new years day?
a) yes, normal hours new years eve, and opening up late new years day (10am, give us a chance to sober up)..
q) why don’t you answer your (expletive) phone, i’ve called like a hundred times!!
a) it’s just so freaking busy, everyone’s in ot, our walk in compressor just busted, and most of the time we can’t even here it ringing cause it’s so d**n loud in here. sorry. emails are best, we’re pretty descent at responding. if we do answer the phone, it’s a miracle, and it’s probably my mama, so be kind 🙏
Who’s excited for christmas? we are! we clearly need a break, and maybe a little b***e (or maybe a little less). open today until 3ish (we’re running on fumes) closed christmas day, back open the 26th. merry christmas!!