Great news! From loyal reader Fulton:
I just got a bread baking job at a new Hector Diaz venture, Modesto Bakery. It is beside Modesto (recently re-opened) in Grove Arcade. We are making naturally leavened, wood fired loaves, some fancy (ie. walnut and pecorino ) some simple and tasty, but all a good price and baked daily. We also make pastry items (scones, a variety of croissants, biscotti). We will be open Wed-Sun from around 9 am.
3 Comments
Modesto's brioche is quite amazing. Toast a slice of that up and your kitchen will smell like a French bakery. Amazing with a little blackberry jam.
Yesterday I bought a loaf of wheat bread and a baguette, still warm from the oven! Oh, my gosh – they are wonderful! Just the way I like bread – a crispy, chewy crust that almost defies my bread knife, and an inside flavour and texture that is the way bread should be. Mwah, mwah (that's an air kiss on each side of the face) to the intelligent baker and the same to the crafty owner who thought a bakery might be a good idea. You have ruined my diet, but satisfied my soul.
Sounds delicious. Can we place mail orders?