Home › Forums › General Discussions › Restaurants rediscovering whole wheat bread
Mike Nolan.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.
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.
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.
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?
