Rick Easton of Bread and Salty Bakery just had a pop-up at Bruno Pizza. Joined by my pizzaiolo friend,Domenico, we visited to see and talk. Rick had been at it since early in the morning. Turned out his flour was not as extensible as he'd wanted, so he suggested making focaccia sandwiches rather then his signature taglio pizza. Here's what we had, joined by chef Pamela Yung of Semilla.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
0 Comments