Restaurants rediscovering whole wheat bread

By Mike Nolan

Home › Forums › General Discussions › Restaurants rediscovering whole wheat bread

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  • November 17, 2016 at 8:35 am #5549
    Mike Nolan
    Keymaster

      An interesting article in the Wall Street Journal:
      Wall Street Journal article

      But at $238 (per guest, presumably) for dinner, Blue Hill at Stone Barns sounds like a restaurant I'll never visit.

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      November 17, 2016 at 9:27 am #5553
      BakerAunt
      Participant

        I'm somewhat puzzled that the first chef does not seem to realize that interest in whole grain bread has been around for some time now. I do like his point about varieties of wheat flour, and I'm glad that the place is experimenting with them, and perhaps encouraging more varieties to be grown.

        At that price, I won't be eating dinner at Blue Hill at Stone Barns either.

        November 18, 2016 at 8:20 am #5592
        aaronatthedoublef
        Participant

          I looked on their website and they have a cafe too. Although there isn't a menu or pricing for the cafe it's targeted at "hikers" and such so may be a bit more affordable.

          November 18, 2016 at 10:45 am #5596
          Mike Nolan
          Keymaster

            It may depend on when and where the chef/baker was trained. Some cooking and baking schools were late to the party on 'rediscovering' whole wheat breads. The artisan bread movement started in small bakeries and home kitchens.

            I was interested in his $6000 flour mill, which looks like it is made of wood, I wonder if it was custom made?

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