The Scones
Now, I wont cry and preach and get drunk, and slap my hand on the table trying to prove a point... I wont... not with these.... I just don’t think scones are supposed to be these stupid little over alkimated cake triangle things with too much sugar...
For those who drink really good coffee, or espresso, or tea... your probably not adding so much sugar and cream you cant taste the beauty of the product, right? Same deal... I make these with the same biscuit/ puff pastry appeal... I use really good butter. fold everything by hand with classic techniques, and you get flaky, buttery, almost dry creamy, that explodes when you get the garnish of things like bitter chocolate, or candied orange with rosemary... And yes, I sometimes put course sea salt on my scones... I think its delicious.
Currently being made:
Candied Orange, Rosemary & Grey Salt
Bitter Chocolate & Dried Currant
Crystalized Ginger & Lemon
Brownstone Focaccia
Double dark chocolate buttercream stuffed brownie bar… this is sex in a bite. Everything about it, it's texture is a turn on. The bitter quality chocolate is a tease. The cocoa is the cow lick… well. For those of you who like that type of thing, and the crackly top, oh like a whisper in your ear, with a gentle nibble. Buttercream stuffed brownie… in a bar form. Sex in a bar form.
EATme! - Just eat me. With a beautiful person next you… trust me.
Shortbread Cookie
Plugra butter, cooked slightly under. It's like a cookie cake. You have never had shortbread like this!
EATme! - With my perfectly tempered vanilla bean ice cream… I know its not fair. Itʼll come soon… SCRATCHcreamery.
Brownstone Focaccia
I first brought this bread to life my Chestnut days… This and my bourbon raisin wheat bread along side some perfect pickles and really good olive oil. I really think it was this focaccia that gave the ʻnutʼ an extra leg, and from that point on became a staple for all who entered the joint. You could still taste my original version today… tell Michael I said hello if you go.
I think my favorite paring was this sliced about an inch thick, charred on the grill, basically burnt, but cooked like a medium rare, set atop to dunk in broiled brandade… yeah!
Oh sexy focaccia - May all your crunchy tomato-y, fluffy olive oil goodness provide as many with as much l.u.v. as you have provided me.
EATme! - Charred on the grill, almost burnt with a delicious spread.
South Slope Sour
And so SCRATCHbread was born with this South Slope Sour Dough. This all natural beauty has more active natural yeast than I have ever seen! What’s in the air in south park slope Brooklyn is what gives this bread its character. Super thick crust, fluffy, chewy, tangy, salivating goodness rocks from all angles of whichever “South Slope Sour” you try.
This bread ain’t your typical sour, and for good reason. Made with Organic Whole Wheat Flour, ‘OO’ durum, dark rye and spelt flour to contribute to it’s deliciousness. I guarantee you will want more.
EATme! - Simply toasted with good butter… really.
Hands Boulle - From their visual beauty, and serious time to develop, these are my babies in all aspects. its name also derives from a nickname, ‘hands’ from back in my chef days given by my compadre "pal" from my chef days - Peter. A wine genius and well respected restauranteur, this bread is designed by shape, with print, and in principle around watching Peter orchestrate a dining room like a puppet or a master-full orchestra.
So these are my Boulle’s:
96’ Riserva ‘Hands Boulle’ [1550g] - Aged at least a week , as I call ‘loaf fermented’. Dont even think about crunching into this if your often considered a wuss, whiner, over arrogant or perfect... you will not get along... this bread is for the belt buckle wearing, cut a steak with a fork, lick your fingers at the table kinda soul... its the James Brown of Sourdough... Funk sex appeal. without the cocaine of course...
The ‘Hands Boulle’ 72 - It’s not a discus... if you have to throw it, chuck it at a wall I guess, but just have some warm fondu ready to use all the broken pieces with... I highly advise the gentler approach however, and just crack it open... Aged 3 days, to me, this is the perfect bread for salami's & cheeses, and really good olive oil of course...
Fat Ficelle - Pleasantly plump, and doesn’t need black to cover the curves... I have always thought baguettes were to general, this is my response. A little thicker, more shattering of a crust, a little skinnier, and not so damn long... this is my hero.
Whole Wheat Spelt Nut
You want hearty? You want good, healthy, done right... and with whole grains? This is the bread! I've got dried bourbon soaked cherries & currants, sprouted spelt, tons of whole grains oats and . . . oh yes, toasted pecans...
Snooty wheat bread this is not however..., in fact this is the overweight basketball player that always delivers… The underrated, always picked last, ugliest beauty there is…
EATme! - straight up or griddled. Slathered with really good rustic chunky peanut butter and jelly.
Cracked Fennel- Pepper Parma Country Loaf
This is my ‘off white’ olive oil enriched velvety example of white bread. But its’ off white... Not white... With the heavy addition of facny ‘oo’ durum from italy, excellent olive oil, and the thick caramelized parmigiano reggiano crust on bottom of the loaf, Mr. Wonder is probably wondering what the f*6! is happening in his mouth after a few solid chews...
Perhaps the mohawk of Crushed fennel seeds, black pepper and sel de gris confused the gummy bastard... go under bake some more loaves mr wonder... this one isn't for you.
EATme! - sliced... toasted with a slightly savory marmalade like sour plum w/ fresh thyme. Or the obvious... A SANDWICH!
Cocoa Nibb & Chai Sticky "Hand Roll
Here’s my italian brioche (olive oil instead of butter) style sweeter breakfast/tea bread... Orangey bitter sweet, caramely, crunchy chewy. delicious.
EAT me! - Chef Juventino Avilia of Get Fresh sops this in creme anglaise and uses it for french toast... thats not even right... I know, I gotta talk to him about this... its too much... He’s gotta stop... really... i cant stop thinking about this...
Fogousse
By Request Only
Gnarly, delicious, different in textures and unique in design. I love this bread. My favorite is the “Spice bread” with mustards, cumin, parmesan, flake sea salt & chilies.
Break off a piece, make a friend. Be clever, stuff a piece with charcutiere or cheese & you’ll wanna lick the side of who’s ever face just recommended that. I’ll pass on the cow lick… I’ve had enough for a lifetime, thanks though.
EATme! - warm me, stuff me, dip me, use me and abuse me...
