Culinology - December 2017 - 30

Artisan

Breads
What's next?
Heritage Wheat

Bread with Every Meal

Demand for heritage
wheat varieties is soaring,
and Chicago's Publican
Quality Bread works
directly with Spence Farm
in Fairbury, Illinois, on
three: Warthog for flavor,
Red Fife for baking quality
and Turkey Red for rising
qualities.

Chad Robertson of acclaimed Tartine Bakery is on a mission to bring
craft bread to every daypart (think
breakfast sandwiches, buns, pizza and pasta). The
second Tartine Manufactory opens in 2018 in Los Angeles, promising to serve the best bread and pizza
imaginable. At the original Tartine Manufactory
(opened in San Francisco in 2016), one can
order an egg sandwich on soft bun for
breakfast, albacore flatbread for lunch, or
steak tartare on Tartine's famous country
bread for dinner.

"We want a
connection and
relationship with
the local farm."
- Greg Wade,
Publican Head Baker

Photography by: Chad Robertson for Tartine Bakery

Rye Revival
Rye bread maintains a steady
comeback, thanks to techniques
that enhance the depth of
rye flavor. Scalding involves
soaking milled whole grain in
near-boiling water for several
hours. Publican Quality Bread
does a cracked rye scald and
red rye malt to create "a depth
of sweetness," in the words of head
baker Greg Wade. "We want people to
taste the rye."

The Sustainable Bakery
Beyond ingredient transparency, the Sustainable Bakery means
many things to the modern artisan bread baker: commitment to the
environment, reduction of food waste, dedication to employees, and
genuine care for the customer.

Laminated Baguette
America's popular hybrid trend takes a sophisticated turn with the
Laminated Baguette, a true original from Arcade Bakery in New York
City. Owner/head baker Roger Gural laminates baguette dough into a
thin sheet - then cuts into strips and wraps around regular baguette
dough. The result is a crispy, buttery taste sensation. And it makes a
great sandwich bread.
Photography by: Aubrie Pick

"This process that I
love sustains people
financially through
employment, creatively through the
production process
and adds sustenance
to our customers'
lives. It is pretty
amazing!"

- Avery Ruzicka, Head Baker/Partner
Manresa Bread, Los Gatos, California
Sponsored by:

Learn more about Ancient & Heirloom Grains and other what's-next
innovations at ardentmills.com or call (888) 685-2534.


http://www.ardentmills.com

Table of Contents for the Digital Edition of Culinology - December 2017

Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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