Bakeries.....(sortof goes here)

[shroomgirl]

San Fran and NYC have my undying love for their fun funky stores and their BAKERIES.
I shipped bread made in Brooklyn in for a dinner Ruggerio came to 2 years ago...olive pits were thrown in the fire to scent the loaves.Royal Bakery. Bread sticks from Semolinas in SF,Acmes sourdough
Raisin Pumpernickle from NY Huge rye loaves from bakeries that the servers are speaking Yiddish. I've wanted to try Poulain, some day! Is anyone else this gaga over hearth breads. And where do you get yours?

Los Angeles? LaBrea Bakery... Nancy Silverton. there's nowhere else.

[cookM]

Do I love bread! There's this palce right across the street from Chez Panisse called the Cheeseboard. Their baguettes kill! Especially right out of the oven. There was this bread that we had once at Rubicon from Panorama in, I think, Petaluma. Oh, and how about the bread from Campanile (Nancy Silverton's place) in L.A. The fig bread, mmmm...

[shroomgirl]

Fig Bread and blue cheeses....yummmmm

[Cremaster]

Sullivan St. Bakery, NYC. Hands down. Straight up and no foolin' around. They supply many NYC restaurants. As well as my lunch of their traditional pizza's (no sauce, potato, pecorino, shrooms, or artichoke)....baked to perfection.

[shroomgirl]

Where in NYC is Sullivans?

[Cremaster]

They are located at 73 Sullivan St. between Spring and Broome. The tel. is 212-334-9435. I'm sure they would welcome and enjoy hearing from you.

[shroomgirl]

Thanks Cremaster~
I'm considering a trip to NYC Sept 23 for a conference...

[Cremaster]

You're welcome! You won't be disappointed in Sullivan. I will be in San Francisco on biz when/if you're here in NYC. Otherwise, I'd join you for a slice! Enjoy. And let me know what you think about their breads.

[shroomgirl]

Cremaster~there is an incredible fillo dough (last I heard only shop) that hand makes their fillo....they will not ship it. They are in SF OH MY! I almost took an internship there when I was 16 for a summer. Wish I had. NOW the name....starts with an S and is long and foreign...OK SF guys can you help me out?

[m brown]

magnolia bakery in nyc, really homey and sweet.
shroom, what confrence in NYC?

I have been making bread with my bread machine. I must say, to **** with the bakeries, I just go home.
Latest bread, sour rye with rosemary and caraway. mmmmmmmmmmmmmm....
would a class on how best to use your bread machine go over? any thoughts?


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bake first, ask questions later

[cookM]

Originally posted by shroomgirl:
~there is an incredible fillo dough (last I heard only shop) that hand makes their fillo....they will not ship it. They are in SF OH MY! I almost took an internship there when I was 16 for a summer. Wish I had. NOW the name....starts with an S and is long and foreign...OK SF guys can you help me out?

Got it!!! Curiosity was piqued, so I had to know myself. It's called Shaharazad Bakery. The address is 1586 Noriega (at 22nd Ave) and the phone # is (415) 661-1155.

[Cremaster]

Magnolia is nice. Homey and sweet are the perfect adjectives for this very neighborhood gathering spot. Mostly known for baked goods (as opposed to breads). It's just up the block from me and I enjoy the comfort of its laced windows, grandma-style look, and early morning goodies. Located on the corner of Bleecker and West 11th St. Shroomgirl/CookM: I will check out Shaharazad in SF when I'm there in a couple of weeks. Thanks!

[shroomgirl]

Isn't each bread maker different? Possibly consider contacting a cooking shop that has upscale machines and ask if maybe a B machine Co would sponsor a class....Then come up with a cookbooklet and sell to company. A friend of mines mom did that with Bosch. In your spare time of course.
But, hey that's how you get the big $
Or do classes out of your home, I do a monthly class for 10 ladies, at one of their houses....net is OK>> Fillo class was a booger....lots of crumbs, had to buy brushes,
messier than norm. I like hands-on classes.
Thanks for fillo info~ if you've not been there check it out....their pastries are incredible, their dough a dream to work with after the frozen or even commercial fresh stuff. Just can't bring myself to make my own...just lazy I guess.

Chef's Collaborative is having their annual conference at CIA in NY and doing field trips in NYC. Unfortunately I'm opening a farmers Mkt in the middle of the conference...so I can go 1 day and play in NYC for a couple. Trying to see if it's worth it at this time for me. The line up is incredible (Jean~George, Weil, Molly O'Neil, etc....) check out their website,cc2000.

[cookM]

It'd be cool to have a bread maker for a chat.
Shroomgirl, you sure do get around...culinarily. I'd never heard of those filo dough people until today.