Not just Bread Alone
30 May 2011 § 4 Comments
My father has been busy making bread.
My parents, visiting from the UK, have been here a week and so far he’s made sour dough, whole wheat, ciabatta, sweet buns and meringues – the freezer is bursting. Despite my overstock bread situation I had to stop at my favorite bakery, Bread Alone, Boiceville NY.
Bread Alone hand bakes bread with organic ingredients and supplies several of NYC’s Farmers’ Markets, as well as Whole Foods Market. They are practically an institution, having used organic grains since 1983. As you’d guess from their name, they have a huge selection of bread – baguettes, spelt, multigrain, French sourdough (levain), San Francisco sourdough – the list goes on, and on. We did not need bread so we stopped for lunch.
Food tastes good when eaten outside on a sunny day. We had the carrot and ginger soup and spinach and feta quiche. The Ladies™ had grilled cheese – gooey cheddar oozing out of sourdough. Simple food made with good ingredients.
Next time we’re upstate I’m going to ask Bread Alone’s founder/baker, Dan Leader, if I can see their twin wood-fired brick ovens. They were installed by the Parisian mason Andre LeFort, who sent a team over from France to do the job. Just imagine how much more productive my father would be with those ovens. I definitely would need another freezer.