Panera Bread to donate portion of sales to support Stay family
On July 9, six members of the Stay Family were killed by a family member. Cassidy Stay, a 15-year-old, was the only survivor of that tragic shooting. “It's the right thing for us to do,” said Keith Isbell, who is with Rolling Dough, Ltd., one of the ...
Panera Bread Announces CFO Departure; Bill Moreton, Executive Vice ...MarketWatch
Panera Bread CFO resignsNation's Restaurant News
Panera Bread Pulls Ahead With Panera 2.0 (PNRA)Seeking Alpha (registration)
Brooklyn Daily Eagle -Your Houston News -Benzinga
all 25 news articles »
My bake station
Hier geht's zur deutschen Version dieses Posts
In a recent blog event, Steph from Kleiner Kuriositätenladen asked what our kitchen looks like behind the scenes, which cook books we use, and where we do our blogging.
Inquiring minds want to know - as my husband always says - so I will just open the door for you:
Since 5 years I am licensed to sell breads (and cupcakes) from my home. My kitchen was officially inspected, and I'm paying every year 20 bucks for the renewal of my Home Processor's License.
I am therefore legally:
I bake European breads for A&B Naturals, our our local natural food store - in summer twice, in winter once a week.
Since my breads are quite popular (modest blush!), it's more our less "baker's choice" what I want to make for them - as long as my rustic baguettes and Multigrain Pitas are also in the basket!
Delivery basket with baguettes, pitas and Pane Siciliano
Of course, a baker who enjoys experimenting, needs a lot of ingredients - here you can see a small part of my flours:
Backstair storage for rye, wheat, spelt & Co.
Our basement is too damp, therefore our kitchen backstairs was re-purposed for flour storage.
For larger amounts of dough I need a reliable work horse. Mine is a 20-qt Hobart, purchased from a store for used restaurant appliances. Though moaning and groaning loudly when it kneads, it handles even the stiffest multigrain doughs.
My Hobart mixer (20 quart)
When not at work or digesting, my other helpers reside in the fridge:
Sourdough family: rye, Forkish, Tartine and whole wheat starters
The inspiration for my breads I get from an ever-growing book collection, baking facebook friends, Fresh Loaf bakers, and other bloggers.
English-German bread baking books
And if I take a break from bread baking, I do other interesting things for a change - like baking CAKES:
No wonder that I have to fast now and then....
My mobile workplace is my Mac, I carry him up and down in the house. My recipe management programs are Paprika, and BreadStorm (especially for breads).
And sometimes a Queen (of the Night) keeps me company!
Of course I also have a desk - but there I'm not that often - it's occupied by somebody else - Toby!
Mess or creative chaos?
Flour on the table, pitas on the rise, freshly baked breads in the background, mixing bowls on the dishwasher, and I'm spraying baguette pans with oil - a typical baking day.
My kitchen is my working and living room!
My kitchen is my working and living room. Here I bake for my customers the (immensely popular) Sunflower Ryes, for example:
Sunflower Rye - one of my most popular sourdough breads
and for my family Strawberry-Rhubarb-Pie, always faithful to my credo: "Life is uncertain - eat the Dessert first!"
FB-friend and food journalist Kim Ode's Strawberry-Rhubarb-Pie
This Pokémon Bread Looks Like Crap. Literally.
Above, you can see an image posted by Twitter user fla_mofu, who wondered if it was alright that Dedenne's bread looks like poop. Pokémon bread (ポケモンパン or Pokémon pan) is a long-standing snack food, with each flavor or type of bread featuring a ...
Commentary: College of Wooster Soup and Bread program
Wooster Daily Record
WOOSTER, Ohio -- The College of Wooster is featured in the most recent edition of Campus Dining Today for its Soup & Bread program, which enables students to forego the full menu on a particular day in favor of a simple meal consisting of soup and bread.
Town by Town: Schools are Nether Providence's 'bread and butter'
The district "is our bread and butter," says Kendus. Thirty percent of people showing up to open houses are from Philadelphia "and pregnant." "There are buyers in the region who only look at Wallingford-Swarthmore and Garnet Valley for the schools," he ...
Sharon Rauch: The magic of breaking bread
Tallahassee Democrat (blog)
In the morning, I was at the Capitol delivering marriage equality petitions to Florida State Attorney General Pam Bondi. At nightfall, I broke a Ramadan fast at Temple Israel with a group of Muslims, Christians and Jews. These actions represent two ...
Crews prep to construct Panera Bread
Fond du Lac Reporter
Construction equipment is visible at the future site of Panera Bread as crews prepare to break ground for the restaurant along West Johnson Street in front of Forest Mall in Fond du Lac. Commercial Real estate broker Will Steiner said the restaurant is ...
JOY OF HOKKAIDO FOOD: Farmers dream of creating 'original bread' from ...
OBIHIRO, Hokkaido--Masanori Sugiyama has always dreamed of making all the bread at his bakeries with flour made from locally grown Hokkaido wheat, a wish that his father started. But it appeared an impossible wish for Sugiyama, the president of Masuya ...
Pastor Talk: The Bread of Life
John 6: 35-40 reads "Then Jesus declared, 'I am the bread of life. He who comes to me will never go hungry, and he who believes in me will never be thirsty. But as I told you, you have seen me and still you do not believe. All that the Father gives me ...
Bread & Salt Hospitality Will Take Over the Kitchen at Wink & Nod
It looks as though a new chef will be taking over the kitchen at popular South End speakeasy, Wink & Nod. The craft cocktail bar, which opened back in March, will welcome Bread & Salt Hospitality in September. Chef Josh Lewin (formerly of Beacon Hill ...
Bread and Salt Hospitality at Wink & NodEater National
all 2 news articles »
City Council Hearings Sought on 'Food Whitener' in Bread, Snacks
CITY HALL — The chairman of the City Council's Health Committee is calling for public hearings on a food-whitening additive used in some breads that's suspected of causing cancer. Ald. George Cardenas (12th), chairman of the Committee on Health and ...
The Best Thing Since Sliced Bread! 10 Recipes to Celebrate National Sandwich ...
... tasty and creative since then. From reinventing the classic grilled cheese sandwich, to experimenting with a Vietnamese bánh mì, we have rounded up 10 spectacular sandwich recipes to try this August. Now that really is the best thing since sliced ...
and more »
Experiment with this blueberry-lemon bread
Blueberry Lemon Loaf is a quick bread, breakfast bread and dessert bread all in one. I don't make desserts often; my taste buds prefer savory, salty foods over sugar any day. Yet every now and then, I crave a minimally sweet treat, so I whip up a quick ...
A Cheap Solar-Powered Oven That Bakes Bread Without Pollution
One acts as a counterbalance, while the other leaks at a uniform rate, letting the dish tilt at about 15 degrees an hour. In tests, the box reached more up to 400 degrees Fahrenheit in about 45 minutes, Mario-Ghae says. That was enough to cook some ...
Mr. Food | Tuscan Bread Salad recipe
Crunchy seasoned croutons, ripe plum tomatoes, and fresh cucumbers are tossed in an olive oil blend to make what we think is one of the best bread salad recipes ever. It's a bonus that our Tuscan Bread Salad looks so beautiful, too! KFSN. Wednesday ...
and more »
Red Bread Closing Culver City Location, Moving to Bigger Space
Red Bread was originally opened with the help of a Kickstarter campaign and a partnership with actress Lauren Bowles, of True Blood fame. Now that they're more established, they're ready to have a place where they can produce and serve their rustic, ...
Houston-area Panera Breads band together to host fundraiser for the Stay family
Your Houston News
Isbell, who is with Rolling Dough, Ltd., one of the two Panera Bread franchises that operate in the Greater Houston area; talked with the other Panera Bread franchisee about hosting a fundraiser to benefit the Stay family and especially, Cassidy Stay ...
and more »
Now There's Bread Made Out Of Broccoli
Remember the days when bread was basic? Yeast, salt, flour: boom, the staff of life. But now, sandwiches are housed between all kinds of slices, from gluten-free bread to the kind KFC makes entirely out of fried chicken. We can officially add broccoli ...
Galettes. These rustic free-form tarts – nothing more than flaky crust folded casually around juicy fruit — are the quintessential summer pastry. Just about any seasonal berries or stone fruits will work, but nothing is more beautiful than red-rimmed golden peach slices.
My individual-size galettes were based on Tartine’s method, which could not be simpler: roll out crust, place naked fruit, sprinkle with a little sugar, fold, and bake. (If you don’t have the book, get it; Tartine’s galette crust recipe alone is worth the dough. Thanks, I’ll be here all week.)
For each galette, I used about 110 grams of crust dough, one (unpeeled) medium peach cut into eight slices, and a teaspoon of sugar. I also added an experimental element: a layer of fine dry breadcrumbs (Norwich Sourdough, of course), which was intended to absorb the peach juices, adding another textural component to the filling and preventing the flaky crust from becoming soggy.