bake - May 2019 - 27

Los Altos, and an all-day cafe in Campbell, California.
The breads and pastries are also available at the Palo
Alto farmers' market, at Verve Coffee locations in
Northern California, and through national shipping.
Manresa Bread's new all-day cafe menu features an
expansion of offerings, from Ruzicka's beloved housemilled sourdough breads as toasts and sandwiches
to small plates and composed dishes, each incorporating a bread element. Guests can also enjoy laminated pastries, artisan loaves, and seasonal specialties
like chocolate hazelnut panettone, chocolate walnut
babka and Breton-style kouign amann.
"The new mill is something we are learning about,"
Ruzicka says. "Now you can put 300 pounds of grain
in a hopper at one time, and an hour later (depending
on the grain) have 300 pounds of flour."
In Chicago, head baker Greg Wade of Publican
Quality Bread is dedicated to sustainable practices
through membership and working with members
of the Artisan Grain Collaborative. The AGC along
with Greg's help are working to preserve heritage

produce more interesting bread flavors. The 2019

whole grain varieties for baking bread that is better

James Beard Outstanding Baker finalist and owner

for the body. With the growing number of people

of Brooklyn, New York, favorite Bien Cuit, scours the

afflicted with gluten sensitivities, the popularity of

planet in search of interesting grains that produce

these select grains has risen due to their ability to be

unique and globally inspired flavors. "Right now, I'm

enjoyed without the typical side effects that people

getting durum flour from Sicily (Italy) from a third-

normally associate with eating bread. 

generation miller," says Golper. "It's milled from an
ancient variety of durum. It's like a newfound love."

MEGAN SWANN

Wade's recent creation, Janie's Bread, is a delicious
example of his mission. Taking a painstaking approach

Filippo Drago, the miller from Sicily, supplies the

to crafting his bread and partnering with respected

durum flour to the US market through specialty

Midwest purveyors, Greg has collaborated with Harold

ingredients importer Gustiamo US, based in Bronx,

Wilken (farmer at Janie's Farm in Danforth, Illinois) and

New York. According to Gustiamo, Filippo Drago's

Jill Cummings (the miller at Janie's Farm) to create

Castelvetrano flour is a blend of stone ground

this memorable bread, which boasts a crisp crust and

grains, made without any part of the grain kernel

light, fluffy, supple crumb. Wilken and his son Ross

removed; all the grain's bran, germ, and endo-

constructed the only large-scale organic grain mill

sperm is skillfully milled into a beautiful homo-

in all of Illinois. They use a wheat flour blend called

geneous flour. The result is a flavorful flour that

"wabash" that comes from the mill at Janie's. The

produces bread and baked goods with natural

current loaf is 90% whole wheat, 7% whole rye, and 3%

flavor hints of cinnamon and nutmeg.

malted rye. Malting is a signature stamp Wade often
uses when baking to add sweetness to grain.

Zingerman's Bakehouse in Ann Arbor, Michigan,
is another big fan of the flour, used to make its

Craft bread baker Zachary Golper is another huge

own Pane Nero. Drago is stone milling the organic

fan of the specialty grain movement, and loves to

durum wheat at his mill, Molini del Ponte. "What he
bakemag.com | MAY 2019 > 27


http://www.bakemag.com

bake - May 2019

Table of Contents for the Digital Edition of bake - May 2019

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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