I live near the Portland area and was looking forward to checking out your friend’s website. Unfortunately, my Norton security flags it as an “unsafe” website. That’s never happened before, so I’m paying attention. You may want to pass the “unsafe” Norton rating along to your friend. So, as it stands, I won’t be checking him out due to the security rating.
Mary - not sure why that is the case, will mention it. He's also on Instagram, and also you could just go visit him, he's open from Wednesday to Saturday, 8 to 5: https://www.instagram.com/zubaker/
So far, ZU Bakery "pops up" only on Friday and Saturday mornings. Last Friday, shortly after they opened, there was already a line out on the street, and we were lucky to get the last chocolate croissants, before they sold out. Although I mostly bake my own bread, it's great to have a good bakery nearby.
Edward—I enjoy baking bread. Each loaf develops its own personality. I use ordinary table salt and find it is “flat.” Which salt do you recommend for bread baking? Have you written about this before? Can you direct me ?
Marian - Not sure who Edward is, but maybe I (Andrew) can help. ;)
I have not really written about this here before that I recall, but I don't usually stress much over salt in bread, since I think the flavor differences between salts, though real, are too subtle to notice once combined with all the other ingredients. That said, I don't *use* table salt at home, which I agree can have a flat flavor. I tend to use non-fancy, fine sea salt or kosher salt and switch between them depending upon which jar is nearest, and both work great. Hope that helps!
I did not expect to open this and read about a new bakery right near me! That's awesome and exciting.
I was hoping that Portland locals would find out about it this way!
It worked!
I'm back reporting that we went this morning and it was the best chocolate croissant I've ever had in my life. (I also told him you sent me!)
I live near the Portland area and was looking forward to checking out your friend’s website. Unfortunately, my Norton security flags it as an “unsafe” website. That’s never happened before, so I’m paying attention. You may want to pass the “unsafe” Norton rating along to your friend. So, as it stands, I won’t be checking him out due to the security rating.
Mary - not sure why that is the case, will mention it. He's also on Instagram, and also you could just go visit him, he's open from Wednesday to Saturday, 8 to 5: https://www.instagram.com/zubaker/
So far, ZU Bakery "pops up" only on Friday and Saturday mornings. Last Friday, shortly after they opened, there was already a line out on the street, and we were lucky to get the last chocolate croissants, before they sold out. Although I mostly bake my own bread, it's great to have a good bakery nearby.
Edward—I enjoy baking bread. Each loaf develops its own personality. I use ordinary table salt and find it is “flat.” Which salt do you recommend for bread baking? Have you written about this before? Can you direct me ?
Enjoy your thoughts.
Marian - Not sure who Edward is, but maybe I (Andrew) can help. ;)
I have not really written about this here before that I recall, but I don't usually stress much over salt in bread, since I think the flavor differences between salts, though real, are too subtle to notice once combined with all the other ingredients. That said, I don't *use* table salt at home, which I agree can have a flat flavor. I tend to use non-fancy, fine sea salt or kosher salt and switch between them depending upon which jar is nearest, and both work great. Hope that helps!
Thank you for your prompt reply!
Sorry about the name mix! Too much going on!!!
I make a version of my mother’s Armenian bread for the holidays. More like a brioche, I think.
I enjoy your newsletter. Thank you for all things bread!
It's nice bread for breakfast 😋