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CFO Moves: EasyJet, Panera Bread, ICAP - Wall Street Journal (blog)

Google News Bread Feed - April 13, 2015 - 1:51pm

Wall Street Journal (blog)

CFO Moves: EasyJet, Panera Bread, ICAP
Wall Street Journal (blog)
Panera Bread Co.PNRA -0.60%, a St. Louis-based retail bakery operator, named Michael Bufano chief financial officer, effective April 15, according to a regulatory filing. Mr. Bufano has been a senior vice president of planning at the company. He will ...

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Categories: News

Capitol Hill's newest lunch spot Meat & Bread opens inside the Central Agency ... - CHS Capitol Hill Seattle

Google News Bread Feed - April 13, 2015 - 1:04pm

CHS Capitol Hill Seattle

Capitol Hill's newest lunch spot Meat & Bread opens inside the Central Agency ...
CHS Capitol Hill Seattle
Meat & Bread is the second-to-last piece of the sandwich-y Central Agency complex, which includes Slab Sandwich + Pie, Bitter/Raw, and the building's anchor restaurant, Lark. Central Agency developer Jerry Everard told CHS in December he is still ...

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Categories: News

Bake Up Our Spiced Sweet Potato Bread That's Packed With Protein - POPSUGAR

Google News Bread Feed - April 13, 2015 - 12:28pm

POPSUGAR

Bake Up Our Spiced Sweet Potato Bread That's Packed With Protein
POPSUGAR
A Cronut, sugary muffin, or other pastry is just bad news, since each offers a few tasty bites of refined sugars and empty calories. But this bread? Oh my! Packed with fiber and protein, it's naturally sweetened with sweet potato, banana, and ...

Categories: News

How Russian Easter Bread Became An Alaska Native Tradition - Alaska Public Radio Network

Google News Bread Feed - April 13, 2015 - 7:03am

Alaska Public Radio Network

How Russian Easter Bread Became An Alaska Native Tradition
Alaska Public Radio Network
Siouxbee Lindoff has been making Easter bread for over 40 years. It's what she's known for. “I'm in such high demand. I posted on Facebook, 'I'm only making two batches of bread. I'm only making two batches and no more,'” she says. In the kitchen of ...

Categories: News

Beer and bread - Sarasota Herald-Tribune

Google News Bread Feed - April 12, 2015 - 10:20pm

Beer and bread
Sarasota Herald-Tribune
Beer bread is exactly what it sounds like — bread that is made with all the usual ingredients like flour and baking powder, but with the extra ingredient of beer. Boardwalk Food Co. makes it easy by allowing customers to take its mix, combine it with ...

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Categories: News

Meet the Baker: Matthias Arbion

Farine - April 12, 2015 - 2:32pm
Funny how things work in life. Back in May 2012, when I went to Victoria, British Columbia, to visit baker/farmer Diane Andiel for the purpose of a Meet the Baker post, I met her French "wwoofer" Matthias Arbion, a passionate environmentalist and indefatigable traveler. Matthias holds a masters degree in environmental studies from the University of Angers and another in land use planning from the University of Rennes. When we first met, he was roaming the world, looking for his calling. He liked working the land and tending farm animals but he was also deeply interested in making a difference on a larger scale by promoting careful stewardship of our planet's limited resources. Due to the sheer immensity of the country he had thought there would be more opportunities in Canada than in much smaller France but either it didn't turn out to be the case or seeing Diane bake and eating her bread every day sowed in him the seed of another vocation.
In any case, he had finished his "wwoofship" (don't look up the word, I just made it up!) and already crossed Canada from British Columbia to Quebec mulling his options along the way when he recalled an article he had read months earlier about a guy who had switched tracks mid-career to become a baker. He had trained at École internationale de boulangerie in Provence, France. Something clicked. Matthias emailed the school director, Thomas Teffri-Chambelland. Thomas replied immediately. The month was November and the next training cycle started in January. Matthias lost no time in making up his mind. Figuratively speaking, he hopped on the next plane to France.
He trained for three weeks at the school in the organic artisan baker program (which focuses on baking with natural leaven and all organic flours and grains), interned for a month at La Conquête du pain in Montreuil, near Paris, then another six weeks in Montreux, Switzerland. There the flours were much stronger than the ones he had become accustomed to in France. He learned to work with and adjust for very different doughs. It was good training for the CAP de boulanger (certificate of professional ability) exam which he took and passed in short order as a candidat libre (independent candidate). Immediately afterwards, in September 2013, he received a call from Thomas asking if he would be interested in a job at La Fabrique à pains, the bakery he was opening at 4 Rue Pierre de Coubertin in Aix-en-Provence.
We had kept in touch on Facebook all along and last fall, during a visit to family in Marseille, as we were planning a day trip to nearby Aix, I asked Matthias if I could go and visit him at work. And that's how it happened that by an overcast November morning in Provence (yes, they do have them!), I pushed open the door.
The first thing you notice when you enter is how bright and open the space is: the only thing separating the shop from the lab is the bread counter. Then you see the bread. Which is beautiful and smells heavenly. I am sorry, Dior, Gucci, Chanel and the rest, I love fragrances as much as the next woman but  if I could take one scent and only one scent with me to the proverbial desert island, it would the aroma of freshly baked bread (although it would probably drive me bonkers if the scent wasn't followed in short order by the actual fresh bread!).

Seeded baguettes

Tourte fermière (khorasan starter, 5% rye)

Baguettines aux olives (olive twist)

Pure Khorasan

Brioche

Tourte de seigle (100% rye) Then you notice the people. The place is a beehive. Everyone is constantly moving, constantly working. Everyone seems to have an immediate purpose.


Pompe à huile (olive oil brioche) When the bakers aren't loading the oven with sheet pans of pompes à huile (a local brioche made with olive oil), they are sweeping the floor. When they aren't dividing and scaling, they are mixing dough or helping customers. I ask Matthias how it all works and he says that in the morning, one person is in charge of the doughs and another of the oven while a third attends to customers. From 1 to 4 PM when customer traffic as slower, no one is specifically assigned to sales and everybody pitches in. Generally speaking, everyone gets a turn at everything, including cleaning although Matthias is mostly in charge of production. He also does the outdoor markets (the bakery does five markets a week, principally in Marseille but also in Aix and Aubagne.) He says he greatly enjoys the dual aspect of his working life: he loves production (especially mixing doughs and manning the oven for the campagne) but he also loves being out in the fresh air, freed from the constant constraint of ringing timers.
  
Petit-épeautre (einkorn) Matthias went from apprentice to co-manager in a very short time (the bakery had barely been open a year at the time we visited) and it is clear that the passionate environmentalist and would-be steward of the land we had met in Canada two years earlier has found not only his calling but also an outlet for his powerful organizational skills. He has his formulas down pat, he documents everything. The others come to him with questions and get answers. He projects both competence and a quiet authority. He is in his element.

Brioche and brioche aux pépites (chocolate brioche) An apprentice approaches the bench. Matthias walks back to the mixer with him. I turn my attention to the shop. Business is brisk. I hear customers ask for du pain bien cuit (well-baked bread). Music to my ears because too often on this trip I have heard the opposite: pas trop cuit, le pain, s'il vous plaît ("on the lighter side please!"), a request that drives me nuts. I want to scream: "Don't you know that a well-baked crust makes for a much more flavorful bread?." But do they care? Probably not. Is blandness becoming the new taste? (Pounding my head against the keyboard right now!)

These big pans hold anywhere between 1800 and 2000 g of dough An elderly gentleman walks in and inspects the offerings: Il est appétissant, votre pain! ("Your bread looks good.") He walks out with two baguettes (bien cuites) and a brioche. Yay! There is hope yet.
Being a baker is hard. The job is physically demanding, sometimes exhausting but Matthias says he forgets it all when someone says: "You gave me back the taste of my childhood," or "Thanks to you guys, I am eating bread again" or, as recently happened, "Your bread is extraordinary." Customer satisfaction is a strong motivation. Another is the knowledge that a baker can work almost everywhere because everybody eats bread (especially in France), which means that the job is pretty much crisis-proof. It also offers plenty of room for creativity and épanouissement (self-fulfillment). Matthias thrives on being part of a team: "This is all teamwork. Everybody has a role to play. It is essential to stress this fundamental truth. I don't know yet what the future has in store for me but because I love collaborating with others, I can't see opening my own bakery anytime soon. I love teaching, working on different projects, and I can think of many exciting possibilities within the framework of my job here."

Campagne nature (high-extraction wheat on rye starter)
Khorasan (on left) and rye (on right) starters

Local flours from Moulin Pichard
Khorasan (kamut) on the left, petit-épeautre (einkorn) on the right

Petit-épeautre (einkorn) Khorasan is one of Matthias' favorites. It has a powerful fragrance. But my own delight is the einkorn. I have yet to taste back in the States an einkorn that "sings" the way einkorn from Provence does. Sadly I lack the words to describe its taste. I wish I had had Michael Kalanty's tool at my disposal back when I visited. Maybe I would be more articulate. As it is, I can only say, relying on my memory, that Provence einkorn speaks of sun and wind and rocky hills and of a terroir like no other. The job of the baker is to let the soul of the grain shine through and, like Dame Farine in Marseille, La Fabrique does it exceedingly well. I could live on both bakeries' petit-épeautre. The stuff of life.
I ask Matthias if he misses his environmental work. He doesn't. His job is deeply satisfying on that level as well: "It may seem far-fetched but in fact there are similarities. We are closely associated with organic farming. Ninety-five percent of our ingredients are locally sourced. We know how they are produced. We work with a miller in Haute-Provence (Moulin Pichard), we get our olives from Nyons, our walnuts from Grenoble. We emphasize both terroir and quality which means we remain true to our values and our beliefs and we make the most of our skills."
Who knew that sometimes you need to bounce around the world to find your inner baker?
Tourte fermière
Crumbs
  • La Fabrique uses all organic flours without any additive. All are locally sourced
  • Most bread are naturally leavened.  La Fabrique keeps three starters: khorasan (kamut), rye and rice (for gluten-free breads)
  • The starters are fed twice a day
  • Tourte fermière is made with young levain to cultivate a lactic aroma
  • The doughs are very hydrated (hydration is 110% for instance on the khorasan), which is why many of the breads are baked in pans
  • Autolyse: anywhere from 30 to 90 min (three hours for the baguettes)
  • Commercial yeast is used only for baguettes (2 or 3 g of fresh yeast per kilo of flour)
  • Baguette dough ferments for 24 hours (including an 18-hour old bulk fermentation)
  • Percentage of salt: 1.8% (in line with European recommendations)
  • Shaping is kept to a minimum.
  • Owner Thomas Teffri-Chambelland built his own mill where he mills riz de Camargue (rice from the Camargue area of Provence) for La Fabrique's rice-buckwheat bread. For more on Thomas, take a look at this video (in French).
Categories: Blogs, The Bread Feed

Cooks still involved in helping community at Our Daily Bread - Enid News & Eagle

Google News Bread Feed - April 11, 2015 - 3:46pm

Enid News & Eagle

Cooks still involved in helping community at Our Daily Bread
Enid News & Eagle
The couple also volunteers weekly at Our Daily Bread, but Cook is quick to give the credit to director Sandy Howard. ENE 2015 Progress stories. “She organizes cooks and helpers, so the work is spread out well,” he said. “We just cook on Mondays, and ...

Categories: News

How Russian Easter bread became an Alaska Native tradition - Ktoo

Google News Bread Feed - April 11, 2015 - 7:13am

Ktoo

How Russian Easter bread became an Alaska Native tradition
Ktoo
I posted on Facebook, 'I'm only making two batches of bread. I'm only making two batches and no more,'” she says. In the kitchen of the Juneau Tlingit Haida Community Council Building, she sifts flour and sugar into a large mixing bowl. Adding a dab of ...

Categories: News

'Sylvester Stallone is a natural in a bread truck': Actor stars in new action ... - Metro

Google News Bread Feed - April 11, 2015 - 3:41am

Metro

'Sylvester Stallone is a natural in a bread truck': Actor stars in new action ...
Metro
The action star debuts his TV ad during Britain's Got Talent tonight, donning his baker's whites to bring bread to the masses. In the ad Sly 'The Deliverer' Stallone applies his high-octane action style to delivering two million loaves of bread to the ...
Sylvester Stallone to bake bread in Warburtons TV advertITV News
Brawn and bread: Sly Stallone stars in new Warburtons campaignMedia Week (registration)
Video: Sylvester Stallone stars in the most Hollywood bread advert we've ever ...JOE.co.uk
BreakingNews.ie -The Bolton News
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Categories: News

Challah Recipes You Shouldn't Live Without - Huffington Post

Google News Bread Feed - April 10, 2015 - 4:27pm

Huffington Post

Challah Recipes You Shouldn't Live Without
Huffington Post
If we were handing out prizes to the loveliest, fluffliest, softest bread, challah would take the gold. This traditional Jewish dough is loaded with eggs, which is why it's richer then we knew bread could possibly be. It's also why this bread is a ...

Categories: News

Schulzie's Bread Pudding To Shutter After Two Years In Hayes Valley - Eater SF

Google News Bread Feed - April 10, 2015 - 12:09pm

Schulzie's Bread Pudding To Shutter After Two Years In Hayes Valley
Eater SF
Bummer news for fans of bread pudding today: Hoodline reports Schulzie's Bread Pudding will close next Tuesday, April 14th after two years and change in Hayes Valley's dessert corridor. The location opened in January 2013 after some initial setbacks ...

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Categories: News

I Am Bread fully launches on Steam with an outstanding trailer - TechnoBuffalo

Google News Bread Feed - April 10, 2015 - 11:41am

TechnoBuffalo

I Am Bread fully launches on Steam with an outstanding trailer
TechnoBuffalo
Bossa Studio's crazy game I Am Bread is no longer relegated to just a Steam Early Access release. The full game is now available on Steam for 25 percent off until April 16, and the fabulous launch trailer shows off every fiber of what makes this game ...
I Am Bread toasts a full release from Early AccessIncGamers.com
I Am Bread Leaves Early Access, Gets Full Release Launch SaleHardcore Gamer
I am Bread Left Steam Early AccessGamers Hell

all 15 news articles »
Categories: News

NYC Food Truck Lunch: Kafta Platter From Bread & Olives - CBS Local

Google News Bread Feed - April 10, 2015 - 6:03am

CBS Local

NYC Food Truck Lunch: Kafta Platter From Bread & Olives
CBS Local
There are a few food trucks in NYC serving Middle Eastern food, and a few days ago, we went to Bread & Olives, a Lebanese food truck. Bread & Olives has a good selection of dishes on their menu, and we decided to order the kafta platter for $10. You ...

Categories: News

Australian supermarket fined $2.5m over false 'fresh bread' claims - Mashable

Google News Bread Feed - April 10, 2015 - 1:56am

Mashable

Australian supermarket fined $2.5m over false 'fresh bread' claims
Mashable
"We accept that we could have done a better job in explaining how these products are made," the statement said. "Last year we changed our packaging and in-store signage to improve our message to customers ... We are proud of the quality of our bread, ...
Coles fined A$2.5m for 'fresh' bread claimsBakeryAndSnacks.com
Coles fined $2.5m for false fresh bread claimsThe Australian
Coles ordered to pay $2.5 million for false 'freshly baked' bread claims; ACCC ...ABC Online
NEWS.com.au
all 60 news articles »
Categories: News

Schulzie's Bread Pudding in Hayes Valley to close next week - SFGate (blog)

Google News Bread Feed - April 9, 2015 - 3:17pm

SFGate (blog)

Schulzie's Bread Pudding in Hayes Valley to close next week
SFGate (blog)
Since opening in 2013, Shulzies Bread Pudding in Hayes Valley was an oasis of bready goodness in our gluten-free frenzied times. There was just something comforting about the fact that our city had its very own bread pudding parlor. Sadly, Hoodline ...
Schulzies Bread Pudding To Close April 14thHoodline

all 2 news articles »
Categories: News

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