wnissen wrote: Acme rustic batard
Robin Garr wrote:wnissen wrote: Acme rustic batard
Is that the Acme bakery in Berkeley, which is (or used to be?) next door to Kermit Lynch? That's a great bakery. We have a great bakery in Louisville, Blue Dog, that is lovingly based on the Acme concept and even uses a similar brick oven from Barcelona, a business started by a guy who I think once worked at Acme.
wnissen wrote:Dear Robin,
That's the one. The founder was Chez Panisse's in-house baker from 1979-83 (according to Wikipedia), after the Cheese Board could no longer supply enough. Berkeley is really a small town at heart. They have very cautiously expanded over the years, to no loss of quality that I can determine, with an outlet in San Francisco's Ferry Building (where I bought my loaf). Luckily, it is also available at high-end grocery stores in the Bay Area.
It wouldn't surprise me that there are Acme alumni all over the place. As far as I can tell, there's no magic to the production except top-quality flour and the patience and space to use long-rising starters. To my taste, an Acme baguette is better than many indifferent ones I've had in France.
Jenise wrote:Caught 8 more crab today and already cooked and shucked them. A pot of bisque stock is simmering away right now.
Redwinger wrote:Jenise wrote:Caught 8 more crab today and already cooked and shucked them. A pot of bisque stock is simmering away right now.
That sounds wonderful. I can smell the aroma from here.
Users browsing this forum: No registered users and 6 guests