For those who adore the spicy profile of rye whiskey, baker Zack Hall has taken the savory nature of rye bread and elevated it with rye whiskey-soaked rye berries. As a foil for his When Pigs Rye sandwich, this rye-on-rye bread shows how layering flavors can reinvent tradition.Read More
By Courtney Walsh, West Coast Editor
Following close on the heels of the farm-to-table movement, in which chefs and diners alike have begun taking a much more involved approach in both ingredient sourcing and food preparation, Los Angeles has recently been witness to the emergence of a similar movement within the city’s top restaurants and bakeries - craft bread.
This emerging craft bread movement sees the same focus on artisanal and handcrafted ingredients extend into the baking arena as well as a focus on working with local growers and farms that work with heritage wheat.
Earlier this month, at the first Los Angeles Bread Festival, a number of the city’s finest small lot bakers, grain growers and stone millers gathered to discuss the trends they’ve witnessed in LA’s burgeoning craft bread movement as well as some of the challenges they’ve faced in getting the bread scene to where it is now.Read More