Restaurants Nationwide are Proving there’s Plenty of Dough to go Around Coast to Coast, Fresh Baked Bread is on the Rise
Placing homemade quality at the forefront of every dining experience, many restaurants across the country are preparing handmade, seasonal breads, ranging from biscuits to baguettes, pretzels to popovers. The simple [and free!] luxury of homemade bread before a meal is a treat we can all afford to savor year round.
Allen & Delancey
Pastry Chef Tiffany MacIsaac
115 Allen St., NYC
212- 253- 5400
Allen & Delancey offers delicious array of homemade breads for brunch service as well as dinner. For brunch, selections include a basket of orange-cranberry scones, brioche, banana bread, carrot-zucchini muffins, sticky buns and housemade jams. For dinner, Pastry Chef Tiffany MacIsaac prepares every batch for the table in varieties such as bacon-sage and classic baguettes.
Chef Laurent Tourondel
106 East 57th St., NYC
Any meal at BLT Steak or BLT Prime begins with Chef Laurent Tourondel’s now infamous gruyere cheese popovers. Light and airy inside, the popovers are served with course salt, softened butter and a card containing the coveted recipe. The popovers are so popular that Tourondel decided to use them in a brunch dish at BLT Market – popovers topped with baked ham and cheese.
Chef Brian Bistrong
117 Perry St., NYC
At his new restaurant Braeburn, Chef Brian Bistrong will offer guests freshly baked buttermilk scallion biscuits. The scallions are sautéed before being added to the batter, a subtle charred flavor to the biscuits.
Chef Harold Moore
50 Commerce St., NYC
Chef Harold Moore places much importance on bread service because, as he says, “everyone gets it.” At Commerce, each table is given an assorted basket including house-made pretzel, brioche, olive, baguette, ciabatta, and sesame roll. The pretzels get the most attention from guests; at 5pm everyday, the entire kitchen staff chips in to shape them.
Chef Douglas Keane
29 North St., Healdsburg, CA
Chef Douglas Keane prepares up to eight varieties of bread in house everyday including: sourdough picholine olive, sourdough roasted garlic, gruyere brioche, thyme brioche, walnut prune levain, sourdough épis and bacon potato bread.
Pastry Chef Jennifer McCoy
134 Reade St., NYC
Guests at FORGE are welcomed with house-made potato rolls and caramelized onion butter by Pastry Chef Jennifer McCoy. The rolls are kept warm in a circa-1906 cast iron oven which is a focal point of FORGE’s dining room. They are served on ceramic plates custom-made for the restaurant.
The New York Palace Hotel
Pastry Chef David Carmichael
455 Madison Ave., NYC
Pastry Chef David Carmichael produces over five different breads daily. He sources the flavors of the season now including: fermented apple cider bread; butternut squash, roasted garlic and sage foccacia; black olive rolls; potato, leek and dill croissant and smoked sourdough baguette skillfully made by a natural starter he developed 12 years ago from organic grapes.
Gotham Bar and Grill
Pastry Chef Deborah Racicot
12 East 12th St., NYC
Pastry Chef Deborah Racicot bakes her breads three times throughout the day. Diners can choose from three freshly baked breads: multi-grain with currents, focaccia with hazelnuts and golden raisins, and green olive.
Pastry Chef Kamel Guechida
MGM Grand, Las Vegas, NV
There are 14 different breads which comprise the bread service offered by Pastry Chef Kamel Guechida, all of which are presented to tables on a black lacquered cart with gold inlay. The ingredients are chosen to complement the season and menu but frequent choices include bacon-mustard bread, walnut-raisin bread, baguette classique, traditionnel brioche, baguettine, country bread, rosemary brioche, olive baguette, comte-gruyere brioche, basil focaccia, saffron focaccia and milk bread.
Chef Laurent Gras
2300 Lincoln Park West, Chicago, IL
L2O makes up to seven different types of individual breads such as pain au lait, pain de champagne, bacon épis, anchovy brioche and whole wheat. It is baked in a pavailler, a steam injected oven built for the purpose of baking crusty loaves. Chef Laurent Gras also makes the butter in-house from cream from grass-fed Jersey cows, which have a naturally higher milk fat content than other breeds. The butter is presented in a specially designed mold that protects it from the air and controls the temperature.
Chef Frank Urso
227 S 18th St., Philadelphia, PA
At restaurateur Stephen Starr’s new French bistro, Pastry Chef Frank Urso serves an array of house-made breads and French pastries including baguettes, whole wheat rye sour, pain au chocolat and blueberry muffins.
Chef Chai Trivedi
79 Madison Ave., NYC
At Pranna, Chef Chai Trivedi offers a variety of Asian breads made in the tandoor clay oven. Daily selections of naan and paratha are made throughout the night. Trivedi stuffs and tops his naan with different herbs and vegetables including garlic, thai basil, smoked paprika, onion, black pepper, cilantro, rosemary and paneer. Trivedi’s paratha is layered and folded with butter for a puff pastry-like texture and stuffed with savory fillings such as potato and green pea, cauliflower spice and daikon with mixed herbs. Both breads are finished with a brush of ghee and served with a choice of oil such as smoked sea salt madras curry or chili thai basil or sauces including coconut cilantro and black mustard seed, peanut and yellow lentil with garlic.
Boulanger Hide Kubota
401 N LaCienega Blvd., Los Angeles, CA
All breads are baked in-house at Sona’s sister bakery Boule and include delicate servings of tabatière (sourdough in the shape of a tobacco box), petit pan de meteil (an Alsatian rye bread), pain au lait du thé (chai bread), petit le rouge (cranberries soaked in red wine), baguette traditional for the cheese course and the restaurant’s signature parmesan grissini which greet guests as they peruse the menu. Bread service is delivered to the table on wooden trays and served individually to each guest.
Chef Michael Mina
8117 Sunset Blvd., Los Angeles, CA
At Chef Michael Mina’s new restaurant XIV, guests enjoy individually cooked naan that is baked in the restaurant’s tandoori oven and brought to the table on small stones kept warm by candles which are lit underneath. The naan is brushed with clarified butter, topped with fenugreek leaves and served with seasonal dipping sauces which could include a spicy eggplant or a mix of feta, cucumber and mint.