How the staff eats at restaurants.
Just two weeks ago, Adam shared with us his great recipe for Carnitas with Tomatillo Salsa, but things in the restaurant world change quickly, and he's now a bread baker at Amy's Bread. We got to talking, and he pointed out that there are some differences between family meals at restaurants and bakeries, so I asked him to do another family meal post. He obliged with a recipe for pizza dough that highlights the precision of professional baking -- and the need for a kitchen scale! -Helen
Bakers get up too early to eat breakfast, and as the work is intensely physical, we need something to get us through the early morning (or late night). Snacks of left over pastry or bread get unappealing (and unhealthy) very quickly, but of course, there’s always dough.Read More »