bake - November 2017 - 10

the future of

bread
These innovative bakers are rising to the
challenge of setting new standards.
When award-wining chef Stephanie Izard branched

Bringing artisan bread out of the niche market and

out in 2012 by opening a sandwich place called Little

into the mainstream remains a key goal for Wade

Goat, where Greg Wade worked as head baker, they

and other acclaimed bakers like Chad Robertson of

experimented with funky ingredients like the fat off

Tartine Bakery in San Francisco.

smoked goat legs to flavor a bread known as Fat
Bread, further enhanced with Alpha King pale ale

Robertson has shared details of plans to open a

and pickled mustard seed. The result was a soft and

second Tartine Manufactory in Los Angeles. "For

aromatic bread that became a crowd favorite. "It was

me, Los Angeles is an opportunity to collaborate

cool working in that environment, especially at that

with other bakers and chefs to really do something

time," recalls Wade, currently head baker at Publican

special," Robertson said.

Quality Bread and a James Beard Award Outstanding
Baker nominee in 2017.

The key discussion point, here, is "scaling craft,
without compromise," he added, meaning they

Remembering back to his college days, Wade had

will never sacrifice quality of ingredients. The first-

tried his hand at studying German to become a

ever Tartine Manufactory opened last year in San

teacher but ultimately migrated to the Illinois Institute

Francisco, offering breads, pastries, breakfast,

of Art in Chicago where he completed the savory

lunch, dinner and dessert. Open to the public, the

program. There was one baking class (for cookies and

5,000-square-foot location serves everything from

brownies). "I took a shine to a handful of instructors,

savory breakfast pastries to flatbread sandwiches

and I started working at Taxim on the pastry and hot

and gourmet dinners. There are cakes, cookies and

line," says Wade, who would soon meet one of the

puddings, as well as ice cream.

most influential executive chefs of his career - Izard
of the Chicago restaurant Girl & the Goat.

In Los Angeles, Robertson is working with celebrated
pizza master and restaurateur Chris Bianco. The new

"It is almost frustrating how good she is," Wade says

Tartine Manufactory will feature artisan bread baking,

of Izard, a James Beard Award winner. "I'd work 18

on-site grain milling, on-site coffee roastery, freshly

hours a day for 3 months, and she'd tell me, 'Hey, this

made pastas, unique restaurants including pizza, and

could be better.' And I'd say, 'you're right.' She wanted

a marketplace. "If you have a bread-eating culture

breads with flavor. She pushed you to a certain level,

like in Germany, you have bread with every meal,"

and was an incredibly inspiring person to work with."

Robertson said. "They've figured it out."

10 < NOV 2017 | bakemag.com

©GENNADY KURINOV - STOCK.ADOBE.COM

Erika Record
Baking Equipment
congratulates
these highly
skilled bakers on
their prestigious
achievement of
being included in
twentyfive! Our
team is honored
to promote and
support the
passionate artisan
bread community


http://STOCK.ADOBE.COM http://www.bakemag.com

bake - November 2017

Table of Contents for the Digital Edition of bake - November 2017

bake - November 2017
Editor's Note - twentyfive 2017
Contents
Profile Introduction - 2017 twenty-five
Bread Profiles - The Future of Bread
Publican Quality Bread
Arcade Bakery
MANRESA BREAD
Columbia City Bakery
1900 Barker
Cake Profiles - Taking the Cake
Carlo's Bakery
Ron Ben-Israel WEDDING CAKES
CAKE LIFE Bake Shop
CREATIVE CAKES
GIGI’S Cupcakes
Donut Profiles - The Donut Revolution
Technical Corner - Mastering Yeast Raised Donut Mix
Duck Donuts
CAKENOMICS
Feature - The high stakes of birthday cakes
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
VOODOO Doughnut
Dough
CALIFORNIA DONUTS
HURTS DONUTS
Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
PORTO'S BAKERY & CAFÉ
Pasteleria Azteca
EL PUEBLO BAKERY
EL BOLILLO BAKERY
Pastry Profiles - MELAO BAKERY
The Power of Patisseries
Hoosier Mama Pie Company
Bisous Bisous Patisserie
BOUCHON BAKERY
Sister Pie
Piccione Pastry
Product Showcase
Classifieds
Ad Index
bake - November 2017 - bake - November 2017
bake - November 2017 - 2
bake - November 2017 - Editor's Note - twentyfive 2017
bake - November 2017 - 4
bake - November 2017 - 5
bake - November 2017 - Contents
bake - November 2017 - 7
bake - November 2017 - Profile Introduction - 2017 twenty-five
bake - November 2017 - 9
bake - November 2017 - Bread Profiles - The Future of Bread
bake - November 2017 - 11
bake - November 2017 - Publican Quality Bread
bake - November 2017 - 13
bake - November 2017 - 14
bake - November 2017 - Arcade Bakery
bake - November 2017 - 16
bake - November 2017 - 17
bake - November 2017 - MANRESA BREAD
bake - November 2017 - 1900 Barker
bake - November 2017 - Cake Profiles - Taking the Cake
bake - November 2017 - 21
bake - November 2017 - Carlo's Bakery
bake - November 2017 - Ron Ben-Israel WEDDING CAKES
bake - November 2017 - CAKE LIFE Bake Shop
bake - November 2017 - 25
bake - November 2017 - CREATIVE CAKES
bake - November 2017 - GIGI’S Cupcakes
bake - November 2017 - Donut Profiles - The Donut Revolution
bake - November 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - November 2017 - Duck Donuts
bake - November 2017 - CAKENOMICS
bake - November 2017 - cake - 2
bake - November 2017 - Feature - The high stakes of birthday cakes
bake - November 2017 - cake - 4
bake - November 2017 - cake - 5
bake - November 2017 - TIME SAVING TIPS
bake - November 2017 - cake - 7
bake - November 2017 - SUPPLY SIDE ECONOMICS
bake - November 2017 - cake - 9
bake - November 2017 - cake - 10
bake - November 2017 - cake - 11
bake - November 2017 - WINNING PROMOTIONS
bake - November 2017 - cake - 13
bake - November 2017 - INNOVATIVE PRODUCTS
bake - November 2017 - cake - 15
bake - November 2017 - cake - 16
bake - November 2017 - VOODOO Doughnut
bake - November 2017 - Dough
bake - November 2017 - 33
bake - November 2017 - HURTS DONUTS
bake - November 2017 - 35
bake - November 2017 - Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
bake - November 2017 - 37
bake - November 2017 - PORTO'S BAKERY & CAFÉ
bake - November 2017 - 39
bake - November 2017 - Pasteleria Azteca
bake - November 2017 - 41
bake - November 2017 - EL PUEBLO BAKERY
bake - November 2017 - 43
bake - November 2017 - EL BOLILLO BAKERY
bake - November 2017 - Pastry Profiles - MELAO BAKERY
bake - November 2017 - The Power of Patisseries
bake - November 2017 - 47
bake - November 2017 - Hoosier Mama Pie Company
bake - November 2017 - 49
bake - November 2017 - Bisous Bisous Patisserie
bake - November 2017 - BOUCHON BAKERY
bake - November 2017 - Sister Pie
bake - November 2017 - Piccione Pastry
bake - November 2017 - Product Showcase
bake - November 2017 - 55
bake - November 2017 - Classifieds
bake - November 2017 - 57
bake - November 2017 - Ad Index
bake - November 2017 - 59
bake - November 2017 - 60
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