STUYVESANTsour

You live in Bed Stuy, let’s be real, you’ve got some serious soul, some flavor, you know what’s good. The best in hip hop were born here, neighborhoods are strong, & visually, the brownstones, some of these old school homes, are so rustically charmed and gorgeous, this bread reminds me of where we call home. Crack into this. Smear some spread into the crevasses, sludge into gravy, toast some, well… toast, or just sop in olive oil. It’s designed to be the bread of people. Rich, hearty, with longevity, all natural goodness with flavor so rich, it punches your palate in the face. We may not make white bread extinct with this… but grab your tools, Mr. enriched fluff, I hope you got your shoes tied.

Hands Boulle – 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 fondue ready to eat all the broken pieces with… I highly advise a gentler approach however, and just crack it open… ‘Loaf fermented’ a day, to me, this is the perfect bread for salami, cheese, and solid olive oil. Pick up a bottle from Salvatore Brooklyn.

EATme! – This simple crusty loaf needs a knife. rip into it. dunk, smear, chew. toast?

Rustic Batard *Riserva (currently not in production) – Aged a few days , as I call ‘loaf fermented’. Don’t even think about crunching into this if you’re often considered a wuss, whiner, 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… it’s the James Brown of Sourdough… Funk sex appeal. Without the cocaine of course…

EATme! – grill this and serve with a gigantic bowl of clams in white wine herb butter gravy… put on some sun screen and enjoy your bite to Cape Cod.

Cacio e peppe – Laqured in butter, pecorino romano, and cracked black peppercorns.. yes I’m serious. One of my favorite classic Italian pastas. Now its in bread form… sour Cacio e peppe form.

EATme! – assemble the most badass bruschetta for some friends, have some red that can take the spice and take all the credit for being a freakin genius. You are awesome.

Fat Ficelle (currently not in production) – Pleasantly plump, and doesn’t need black to cover the curves… I have always thought baguettes were too general, so this is my response. A little thicker, more shattering of a crust, a little skinnier, and not so damn long… this is my hero.

EATme! – Like a baguette sandwich. It’s o.k. this time… we wont judge…

Brownstone Focaccia

I first brought this bread to life during 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 ‘nut’ an extra leg, and from that point on became a staple for all who entered the joint. You can still taste my original version today and tell Michael I say hello if you go.

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! – Sliced about an inch thick, charred on the grill, basically burnt, but cooked like a medium rare, and dunk in broiled brandade. Enjoy awesometown.

Bourbon Wheat

You want hearty? You want good, healthy, done right… and with whole grains, plus sex appeal? Geez, here you go then. This is the bread for you specific types… I’ve got dried bourbon soaked currants and raisins, 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. If your cheating, rock some thick butter and course sea salt. You live once peoples. Triple cream stinky cheese is not evil. I swear.

Cracked Fennel – Pepper Parma Country Loaf

This is my ‘off white’, olive oil enriched, velvety example of white bread. But it’s off white… Not white… With the heavy addition of fancy ‘oo’ durum from Italy, organic whole wheat from Cayuga Pure Organic, virgin olive oil, and the thick caramelized parmigiano reggiano crust on bottom of the loaf, Mr. Wonder is probably wondering what the f*@! 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!

THE MUTT

This is a mutation of 3 breads; fluffy focaccia, whole wheat and rye. Focaccia base folded with whole bran and flax, stuffed and rolled with burnt caraway & whole black peppercorns. A great heady, super soft delicious sandwich bread.

EATme! – Make a classic tuna salad. Wrap it in a brown paper bag and imagine mom packed this little surprise.

Fougasse

By Request Only

Gnarly, delicious, different in textures and unique in design. I love this bread. My favorite is the “SPICEfougasse” with mustards, cumin, parmesan, flake sea salt & chilies. Break off a piece, make a friend. Be clever, stuff a piece with charcuterie or cheese & you’ll wanna lick the side of whosever face just recommended that. I’m ok though, no need to give me the lick, I’ve had my share.

EATme! – Warm me, stuff me, dip me, use me and abuse me…

PIZZAbread

Well, we hand pull our own mozzarella. sometimes stuff it in our MARKETsandwich (available on Saturdays at the shop), sometimes we sell it wholesale, and all other times, we jam this soft silky creamy gooey mass with crushed jersey farms tomatoes, a little sea salt, and some fresh basil for the hood. Neighbors call the shots around here, and when they say give us pizza.. I say, I give you pizza bread. *Mozz and cheese-less version available Wednesday & Friday nights at the SCRATCHshop (1069 Bedford Ave 4-8pm)

EATme! – with a napkin… chili flake?