The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The bread served at the Grand Lux Cafe

breadsong's picture
breadsong

The bread served at the Grand Lux Cafe

Hello,


I've enjoyed the lovely bread served at the Grand Lux Cafe; I think this bread has outstanding flavor and a gorgeous crust.
I was wondering if anyone had ever tried reproducing it at home.
If yes, I would just love it if you were willing to share what you did, and how it turned out.


Regards, breadsong


 


 


 

Comments

highmtnpam's picture
highmtnpam

Breadsong...how beautiful.  Pam

breadsong's picture
breadsong

Hello Pam,


Thanks for your kind reply and thanks to Rose Levy Beranbaum for inspiration for that name (from her book, The Bread Bible, page 89): "Bakers say that the sound of the crust crackling as it cools is the bread's song."


I was utterly charmed by that when I read it.


Regards, breadsong


 

paperboy98's picture
paperboy98

Breadsong, I found out the company that makes this bread for GL and I called them.  There was no way to buy from them, but they said the sourdough sold at WalMart bakeries was the very same bread.  I rushed to WM and was disappointed that it was not even close to the GL bread.


If you ever find out how to make this wonderful bread, please let me know. Thanks


paperboy98

breadsong's picture
breadsong

Hello, I remember talking to one of the Grand Lux Cafe restaurant staff a few years ago and at that time, the bread was all made in house; my father-in-law was crazy about the bread, and I always wanted to try recreating it for him.
My husband and I visited one of the restaurants again last September, and the bread was not what I remembered at all, so this must be the result of 'outsourcing'.  I will keep trying with sourdough and when I hit the right formula, 'father-in-law-approved'!, I'll post it.  Thanks, from breadsong

zkgubs's picture
zkgubs

I don't know what is different from before, but I just went for the first time and the bread was incredible, hence why I'm here on this page. I agree, the crust is similar to sourdough, but I'd suggest cross-referencing a more rustic recipe, like Anadama Bread.

breadsong's picture
breadsong

Hello paperboy98,  (and thanks to the previous poster for jogging my memory about this),

I've used this formula to make a sourdough my father-in-law loves, and he says the flavor is similar to what he remembers:
http://www.thefreshloaf.com/node/24245/some-lavender-baking-karin-sourdough-and-ciabatta#comment-177147

:^) from breadsong