bake - Febuary 2016 - 43
who opened his bakery, 1900 Barker, a year ago in Lawrence,
Kansas, a college town that is experiencing its own bread
revival.
Starting with a liquid levain, the Ibis bakers will follow a
two-day ritual, spanning 18 to 20 hours from initial feed to bake
and producing up to 200 loaves a day through the week and
300 loaves on Saturdays. "Baking bread has redefined success
for me," Matsch says. "If you can overcome all of these little
variances and make something that is very pleasing, this is
what really does drive you."
After working as a consultant for several years, artisan bread
baker Mark Furstenberg decided to return to retail baking at
the age of 74 and start a neighborhood retail bakery, Bread
Furst, which opened its doors in Washington, D.C., in April
2014. "And that's where I am, overseeing that neighborhood
bakery. I still love making a product. I am excited about our
whole grain breads that are really pretty popular, and I love it
that we bake baguettes four times a day so that they are fresh
nearly all the time. Our pastries are traditional American, rustic
pies and good cakes, really wonderful croissants and cookies
and brownies and many other sweet foods. And our food is
seasonal, much of it vegetarian, local, Mediterranean in character, and I think it's good."
Furstenberg admits that he loves "at least just as much" how
the bakery has been embraced by the neighborhood. "There
is literally no day in which someone doesn't say to me, 'Thank
you for doing this.' Or, 'You have done something wonderful for
the neighborhood.' Those sentiments make me feel as if I have
made a real contribution. Finally, I love the children, the streams
of children who come to the bakery and taste something. I
think all the time that I have done something wonderful for
these children, and this bakery will become a part of their lives
that will never entirely leave them."
On the Farm
Vatinet spent years traveling the world teaching as a consultant
before his own bakery, La Farm Bakery, in Cary, North Carolina
opened in 1999. In November 2013 Vatinet introduced his first
artisan bread book, A Passion for Bread: Lessons from a Master
Baker, sharing his techniques and teachings.
Vatinet's passion for bread was first nurtured when he joined
France's prestigious artisans' guild, Les Compagnons du Devoir,
Ibis Bakery offers samples of many types of artisan breads available daily.
bakemag.com | FEB 2016 > 43
http://www.bakemag.com
bake - Febuary 2016
Table of Contents for the Digital Edition of bake - Febuary 2016
bake - February 2016
Editor's Note - How to create the wow
Table of Contents
News Bites - Premium Chocolate Drives Sales
Egg Supplies on the Rebound
Guidelines Examine Refined Grains
Personality Spotlight - Amanda Rockman
Management - Online Financing
Labor Front - Watching What They Eat
Ingredients - Coming on Strong
Equipment - Dividing and Rounding Dough
A catered affair to remember
Wedding planners
Catered events
Easter promotions
Bread and Baking - Boom Time for Artisan Bread
Cake - Spring Cakes
Cookies Go Global
Cafe - Fired by Coal
Flavored by Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - Febuary 2016 - Editor's Note - How to create the wow
bake - Febuary 2016 - 2
bake - Febuary 2016 - 3
bake - Febuary 2016 - 4
bake - Febuary 2016 - 5
bake - Febuary 2016 - Table of Contents
bake - Febuary 2016 - 7
bake - Febuary 2016 - Guidelines Examine Refined Grains
bake - Febuary 2016 - 9
bake - Febuary 2016 - Personality Spotlight - Amanda Rockman
bake - Febuary 2016 - 11
bake - Febuary 2016 - Management - Online Financing
bake - Febuary 2016 - 13
bake - Febuary 2016 - Labor Front - Watching What They Eat
bake - Febuary 2016 - 15
bake - Febuary 2016 - Ingredients - Coming on Strong
bake - Febuary 2016 - 17
bake - Febuary 2016 - Equipment - Dividing and Rounding Dough
bake - Febuary 2016 - 19
bake - Febuary 2016 - A catered affair to remember
bake - Febuary 2016 - 21
bake - Febuary 2016 - 22
bake - Febuary 2016 - 23
bake - Febuary 2016 - 24
bake - Febuary 2016 - 25
bake - Febuary 2016 - 26
bake - Febuary 2016 - 27
bake - Febuary 2016 - 28
bake - Febuary 2016 - 29
bake - Febuary 2016 - Wedding planners
bake - Febuary 2016 - 31
bake - Febuary 2016 - 32
bake - Febuary 2016 - 33
bake - Febuary 2016 - Catered events
bake - Febuary 2016 - 35
bake - Febuary 2016 - 36
bake - Febuary 2016 - 37
bake - Febuary 2016 - Easter promotions
bake - Febuary 2016 - 39
bake - Febuary 2016 - 40
bake - Febuary 2016 - 41
bake - Febuary 2016 - Bread and Baking - Boom Time for Artisan Bread
bake - Febuary 2016 - 43
bake - Febuary 2016 - 44
bake - Febuary 2016 - 45
bake - Febuary 2016 - 46
bake - Febuary 2016 - 47
bake - Febuary 2016 - Cake - Spring Cakes
bake - Febuary 2016 - 49
bake - Febuary 2016 - 50
bake - Febuary 2016 - 51
bake - Febuary 2016 - Cookies Go Global
bake - Febuary 2016 - 53
bake - Febuary 2016 - Cafe - Fired by Coal
bake - Febuary 2016 - 55
bake - Febuary 2016 - Flavored by Coffee
bake - Febuary 2016 - 57
bake - Febuary 2016 - Products
bake - Febuary 2016 - 59
bake - Febuary 2016 - Product Showcase
bake - Febuary 2016 - 61
bake - Febuary 2016 - Classifieds
bake - Febuary 2016 - 63
bake - Febuary 2016 - 64
bake - Febuary 2016 - 65
bake - Febuary 2016 - Ad Index
bake - Febuary 2016 - Online - BakeMag.com
bake - Febuary 2016 - 68
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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