Watch Steve Haweeli interview the wheat bread connection of the East End with Carissa Waechter and Katie Baldwin.
Rachel Cronemeyer is the new pastry chef of Honest Man Restaurants, which includes Nick & Toni’s, Rowdy Hall, La Fondita, Townline BBQ, Nick & Toni’s Café and Honest Catering.
She is the only baker to mill her own flour from locally grown wheat on Long Island, effectively, separating the wheat from the chaff.
A Scandinavian tradition takes root in Orient.
The local clampie turnovers that showed up at Breadzilla just after the New Year are an excellent reminder that winter is the season of seafood. It will be months before we get our first sweet taste of strawberries, but as fishmonger know, the colder the water, the better the fish.
Good honest bread takes time, but it warms the winter soul.