Our Good Food Guide ’11 snippet
Hello! We got our Good Food Guide groovin’ on for 2011. The soundtrack? Brasserie Bread ‘It may be an artisanal bakery in an old sawtooth warehouse, but there’s nothing amateur about this very slick, cleancut operation. Stop in for sourdough pancakes with banana and a fine Allpress coffee, lunch on…
Read moreBack at the Bakery
Best thing about coming back from a massive absence? Nothing has changed (including this blog homepage, a tad bit unfortunately) But when I write nothing has changed, I mean the feeling of it all. Of being back in the Bakery, back with the Training School, back with the crazy Café,…
Read moreWrapping up the Holiday Classes
Hello Food Lovers and In the Dough readers, My name is Omar, and I’ll be coordinating Brasserie Bread’s training school and social media while Mei excites her taste-buds with the breads and cheeses of Europe. Have fun boss! Four weeks of Brasserie Bread saw me (kind of) getting into rhythm…
Read moreBonjour, it’s Bastille Day!
Last Wednesday marked Bastille Day, and with it, our fourth bread event, or Bakery Tweetup. This time, Coffee Trails was our partner-in-crime. Keeping with tradition, we switched venues from Belmore Park to this lovely Cafe at the last minute thanks to the ominous weather report of rain, rain, and more rain!…
Read moreSpotlight on ‘The Skitch’
Skeee…chi..chi..aaahhh… Skiiiaaa…chee..tah.. Skik..kiiaa..ta…ta… Our Italian flatbread brings the giggles at ordering time. For the record, it’s pronounced ‘Skee-CHIA-tah”, in this case, ‘Skee-Chia-Tah con Luva’. Or otherwise known as the ‘Skitch’ for the perpetually tongue-tied. So what is the Schiacciata con l’Uva? The product many may have seen michael instructing the contestants…
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