![]() When you toast it, you think you’re eating a roti or naan.”Īnother instance of this trend is bakers working with microbreweries. His masala bread includes cilantro, curry leaves, turmeric and onions. “Its subtle, unique flavor makes it a good accompaniment for Asian cuisine ingredients, especially those with a natural sweetness. “He makes an ube bread using purple yams from the Philippines, which is popular on Instagram because of its intriguing color,” Mr. He cited Azikiwee Anderson’s San Francisco-based Rize Up Bakery as a good example of culinary-inspired sourdoughs. ![]() Signature rolls can carry their own savory profile, such as adding rosemary and fennel seeds to make a bread that is a good pairing with Italian food, Mr. I’m seeing breads made with different kinds of fats, such as olive oil breads that include solid ingredients like caramelized onions and sauteed mushrooms.” “In addition to the natural tanginess of the bread, they’ve got a firmer texture and can absorb the juice from a medium rare burger and still hold their shape. “I’ve seen burger buns that are made with sauerkraut in a sourdough variation,” he said. Kalanty said he’s seeing burger buns that are loaded with spices and inclusions to bring out the umami flavors of the burgers and enhance the eating experience. “Customers wanted potato buns for that, so we developed a clean label bun.” “Smash burgers have been hot for the last few years,” he said. The popularity of the smash burger in recent years prompted a request for artisan buns from foodservice customers to go with them, said John Friend, president of Farm to Market Bread Co., Kansas City, Kan. “These rolls are more and more in demand, so we’re focusing on that part of foodservice.” “From an artisan bread perspective, we’re working on enhancing our foodservice portfolio because we’re noticing an uptick in premade sandwiches with to-go foods,” Mr. Our flavor profiles are usually not sweet-forward it’s more about letting the raisins come through.”Īspire has also been busy making rolls for foodservice customers. We found a new ingredient to help us achieve that. It makes it a little temperamental, so you’ve got to find the right balance. ![]() “It’s tricky because cinnamon messes around with some of the yeast. “It’s slightly sweet and has a good cinnamon kick to it,” said Jon Davis, culinary innovation leader and vice president of R&D at Aspire Bakeries. “So the breads and rolls themselves are becoming more functional in terms of being able to hold up to that application.”Īspire Bakeries, Los Angeles, recently launched its La Brea Bakery Cinnamon Raisin bread, which is a departure from the breads the company typically makes. “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.” Showcasing culinary-inspired breadsĪs 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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