The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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bnom's picture

Divine inspiration--for me it way Larraburu Brother's SF SD. What was it for you?

May 3, 2010 - 7:33pm -- bnom

Remember the scene in Close Encounters of the Third Kind when Richard Dreyfuss obsessively worked to recreate in his living room the mountain that was imprinted in his mind by the aliens? 


For me, that "mountain" is the sourdough bread that Larraburu Brother's of San Francisco made.  Larraburu had a Gold Rush era sourdough and a gorgeous crust and crumb.  Unfortunately Larraburu went out of business in the 70s. It's taken me nearly 40 years but I'm finally making dough that reminds me of Larraburu.

turosdolci's picture
turosdolci


In Italy desserts are often flavored with honey, chestnuts, pine nuts, hazelnuts and almonds. Cantucci originated in the Tuscany and it is thought that they were flavored with almonds from Prato. They can be found in every pasticceria in the Tuscany. Cantucci are mostly eaten with a glass of “Vin Santo” a sweet wine. Many restaurants serve small almond biscotti with coffee and some will have a bowl of them on the table at all times. It is probably the most well-known and popular biscotti in Italy.


Following is our family recipe for cantucci. Make a full recipe and stored in a metal container, they will last a few weeks. They can be frozen up to two months – they defrost very quickly. You will always have biscotti to serve with coffee when friends drop by. 



If this link doesn't connect, go to http://turosdolci.wordpress.com



http://turosdolci.wordpress.com/2009/08/01/almond-biscotti-“cantucci”-recipe/




 


 

 

ileneamy's picture

Sutter's, Rigo, and Party Cake in NYC

May 5, 2008 - 11:50am -- ileneamy

Does anyone know when Sutter's Bakery on 10th St. in Greenwich Village closed?  I'm thinking it was in the mid-80's, but I'd love to know for sure.  Also, I'd love to find a corn muffin like Party Cake used to have and a cheese danish like Rigo Pastry had.  Everything I try now seems to be lardy and over-sweetened.  I live in LA now but am in NYC - my culinary and spiritual home - often.

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