An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
Tina Jewell's tips on what bread with what dish
February 6, 2016
Tina Jewell was recently featured in Good Taste, where she weighed in on the issue of bread crimes in restaurant... The article outlined the annoyance some diners feel when getting say a burger on ciabatta - when clearly only a bap will do. See her tips below, and we think she nailed it!
Also, our bread service at Bread & Wine looks a little something like this...
Along with the breads, expect linseed crackers and sheet breads, bacon butter, babaganoush, roasted garlic and popcorn...
What is the best bread for...
Cheese and charcuterie platter With cheeses, I currently love the smoked paprika, fennel and lemon oil sheet bread at Bread & Wine. I prefer cheese with crackers and this one is delicious. Ciabatta or olive oil brown with charcuterie, both have a subtle crust, so they go great with the meats.
Burger Old fashioned baps—a soft roll with a decent crust. You can have the sesame seed encrusted ones if you like, but also good are the lightly floured rolls. The baps’ crumb is great for keeping burger juices contained.
Sandwich I love using baguette for sandwiches, I find the crust allows for more filling to be contained, so it doesn’t ooze out with that first bite. Otherwise, sourdough for a toasted sandwich.
To mop up pasta Sourdough, with delicious crust, or you’ll just end up with soggy bread.
Before a meal is served Breadsticks, seeded or salted, crispy sheet breads or linseed crisps; I prefer something light & crunchy.
For panzanella Day old ciabatta, the natural structure allows for great rustic croutons, which are an important component of this classic.
Bread pudding Bloomer loaf: you need something that is too dense for a classic bread pudding, as it needs to be able absorb the custard without becoming stodgy.