The chef’s famous Strombolli bread., Layers of fresh white bread, cured salami, fresh mozz, basil and garlic. It was a full time job ensuring that front of house didn’t eat it all before service. (please excuse the picture quality, iphone and kitchen lighting isn’t always pretty)
Mini Ciabatta buns we make for dinner service, these babies fresh from the oven and a bowl of fine olive oil= happy pastry chef.
Whipped up this focaccia for staff meal, and because everything tastes better in a cast iron pan, I baked it in one Cheers!!
These are the loaves we serve with our Foie dish, they’re little. (I think they’re cute)
I’ve always always enjoyed making breads, I wouldn’t necessarily consider it my strongest skill when it comes to pastry but it brings me a lot of joy, especially right out of the oven… yummmm Here are some shots of the bread service from the restaurant. Above is our brioche. Its the first thing I got …