Bake September/October 2021 - 3

editor's note
My hometown bakery
EDITORIAL STAFF
Editor
Managing Editor
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Chairman and CEO
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SOSLAND PUBLISHING COMPANY
4801 Main Street, Suite 650,
Kansas City, MO 64112
Phone: (816) 756-1000
Fax: (816) 756-0494
Web: bakemag.com
Email: bakemag@sosland.com
John Unrein
Andy Nelson
Brian Amick
Troy Ashby
Gretchen Wagner
Lily Alvarez
Michael Barbee
Dustin Pickman
Jonathan Hawley
Lauren Juliana
Jon Hall
Carrie Fluegge
Nora Wages
Annie Fournier
Elisabeth Spillman
Marj Potts
Becky White
Brian Peterman
Jim White
Abby Chronister
Whitney Hartman
Everyone has their own favorite hometown bakery. Mine is 1900
Barker in Lawrence, Kansas, where I lived much of my adult life
raising my daughter.
" Our location was once home to an abandoned laundromat
which in 2015, after a year of extensive renovations, opened its
doors as the neighborhood corner stone. At first, we were only
two brothers; Taylor and Reagan Petrehn. Taylor, 23 years old,
was our baker and Reagan, 21, our coffee guy. Together, they
built what is now 1900 Barker - Bakery and Café. "
Taylor Petrehn, a James Beard Award Outstanding Baker
nominee in 2017, is part of a growing number of young artisan
bakers in America. He gained an early appreciation for great
food working as a pastry chef for Kansas City's acclaimed Parisi
Coffee. Also, one of his key mentors was the executive pastry
chef at Dean & DeLuca, where he worked for six years. Through
these positions, he developed his keen palate.
Two favorites here are the Cinnamon Morning Bun, " all butter
Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland
Jim Saladin
croissant dough meets sugar, cinnamon and orange zest, " and
the Twice Baked Almond Frangipane Croissant, an all-butter
croissant baked twice with an almond frangipane cream filling.
" Having strong opinions has led me to be a better baker, " he
once told me. " That has helped me consciously improve my
palate. When I taste a croissant, I'm always thinking about what
it needs. Dissecting the crust and the crumb and thinking about
the hydration. I wouldn't say I am a flavor genius, but hopefully
maybe I will be someday. "
Petrehn hopes that the local grain movement will help more
and more consumers appreciate the great flavor of breads and
value the contributions of the artisan bread community.
JOHN UNREIN
junrein@sosland.com
FoodEntrepreneur
Experience
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Bake September/October 2021

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