![]() “It’s becoming more like a meal in your hand,” Mr. They can stand up to a drippy pulled pork, French dip and other saucy fillings. Sometimes they’re made with higher protein flour, such as semolina, to make them more durable, chewier but still tender. Both have a line of breads that seem designed especially to be used for sandwiches.”ĭifferent flours are being used to make sturdier sliced breads and sandwich rolls. Places that come to mind are Jane The Bakery in San Francisco or Amy’s Bread in New York. “There are more freshly assembled sandwiches in artisan bakeries and breads that are made specifically to showcase certain kinds of fillings. “I’m seeing products in artisan bakeries that are more compatible with the café environment,” said Michael Kalanty, an award-winning baker and R&D specialist. As long as the artisan bakers embrace the art part, the creative, the new, not just replicating but creating new stuff for their customers, I feel they all have job security in that aspect.”Īs artisan bakers explore new formats, they are creating baked goods with a culinary spin. ![]() Creativity is very hard to replicate on scale. ![]() “I used to feel like a lone player, and now I’m part of a movement. “The idea that these bakers can liberate themselves and start exploring ingredients and shapes and new recipes, I see that more and more every year,” he said. Guy Frenkel, founder of Ceor bakery in Los Angeles, who is known for pushing the envelope with his award-winning breads, said he’s seeing a surge in the creativity of artisan bakers.
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