Bake.Bread.Blog.
Life inside Le Pain Quotidien's Bleecker Street (NY) & Fashion Island (CA) bakeries.
Home / About / Bleecker St. Bakers / Fashion Island Bakers / Classes / Connect / Contact / archive

As a baker, it’s always exciting when you can find new uses for your favorite doughs.  In my case, it’s our tangy, nutty, sourdough wheat dough that I love to repurpose.  This time, I decided to create a traditional cinnamon bun but with a sweet & savory twist.

After allowing the dough to ferment and slowly build flavor for about 4 hours, I rolled it out into a thin sheet and spread some of my favorite things on top of it to create the Sourdough Buns.  

The savory buns received a layer of our organic Les Moulins Mahjoub olive paste and a sprinkle of pumpkin seeds.  The sweet buns were covered with a bit of butter, cinnamon, brown sugar and organic Rawnola (a delicious mixture of sprouted grains, seeds & fruit).  Then the roulades were rolled, sliced and baked to create these delicious Sourdough Buns.

Anna, Head Baker

Bleecker Street Bakery

New York


Every Sunday morning I attend the Newport Beach Farmers Market to stock up on fresh produce, meat and eggs, etc. for the week ahead.  I really enjoy this market because compared to the Union Square Farmers market in New York City, it is smaller and more relaxed, which allows me to talk to all of the vendors and take my time selecting what I want and need for the upcoming week.  I usually go a bit overboard because everything always looks so good.  So much so that I have gotten comments from people like, “wow, you eat a lot,” “no one goes hungry in your house,” and “do you need help carrying all of that?” 

 

Several weeks ago while talking to the manager of the market it came up that I was a baker and she asked if I would be interested a doing a demo using produce from the different farms that attend the market.  Since it would be a little bit difficult to relocate our 12,000lb Bongard oven to the farmers market I decided to make some grilled pizza.  Using what was available at the market I prepared two different pizzas.  The first pizza was topped with goat cheese, red onions, grilled nectarines, basil, balsamic vinegar and a drizzle of honey.  The second pizza was topped with goat cheese, grilled zucchini, tomatoes, basil and a drizzle of olive oil.        

 

It was a relatively hot and humid day for Newport Beach this past Sunday, but it did not stop people from eating all of the pizzas that I made.  I had a great time feeding everyone and meeting new people.  I am looking forward to doing it again soon.


Jonathan, Head Baker

Fashion Island Bakery

Newport Beach, CA

Devil’s Chocolate Speculoos Cookies

Inspired by Belgian National Day on July 21st and one of the bakers’ favorite Belgian treats here at Bleecker Street Bakery - Speculoos Spread - I created a decadent cookie sandwich to share with you. Two rich dark chocolate cookies are spread with a thin layer of Speculoos spread to give them a hint of spice and a soft, melt-in-your-mouth texture.

Try the recipe for Devil’s Chocolate Speculoos Cookie and Tweet your photos to @le_pain_q_ny.

Anna, Bleecker Street Bakery

Try the recipe for Devil’s Chocolate Speculoos Cookie.  A decadent chocolate cookie with a hint of spice from Le Pain Quotidien’s Belgian Speculoos Spread.
Tweet us your photos @le_pain_q_ny!

Try the recipe for Devil’s Chocolate Speculoos Cookie.  A decadent chocolate cookie with a hint of spice from Le Pain Quotidien’s Belgian Speculoos Spread.

Tweet us your photos @le_pain_q_ny!

Levain, I love it.

Do you know why Le Pain Quotidien’s breads have more elasticity and our slices of bread are easy to cut without breaking the crumb?

Do you know why it’s possible to eat a tartine with your hands without dropping the food?

Do you know why the taste of food on our tartines is more flavorful in comparison with typical breads?

Do you know why Le Pain Quotidien bread has a thicker, darker, tastier crust?

Do you know why you don’t get the feeling of, “I ate too much,” after a lunch at Le Pain Quotidien?

Do you know the one ingredient that is 100% natural, gives freshness, color, elasticity, better digestion and such a good taste to our bread? 

Do you know one ingredient that the industry can’t copy?

It’s fresh Levain and I love it.

 

Maarten, Bellona Bakery, Belgium

                                               

                                                                                                                                               

We are going international!  We are thrilled that Le Pain Quotidien bakers from around the world will now be contributing to Bake.Bread.Blog.  Want to see what our bakers in Belgium love?  Or what local delicacy we bake in India or Turkey? 
Keep reading and we’ll take you around the world with Le Pain Quotidien!

We are going international!  We are thrilled that Le Pain Quotidien bakers from around the world will now be contributing to Bake.Bread.Blog.  Want to see what our bakers in Belgium love?  Or what local delicacy we bake in India or Turkey? 

Keep reading and we’ll take you around the world with Le Pain Quotidien!

Our daily loaves of Organic Sourdough Whole Wheat rise slowly in their banneton (linen-lined baskets).  Our baker’s patience is rewarded with a complex and flavorful loaf to serve with your favorite Le Pain Quotidien tartine, salad or soup.

Our daily loaves of Organic Sourdough Whole Wheat rise slowly in their banneton (linen-lined baskets).  Our baker’s patience is rewarded with a complex and flavorful loaf to serve with your favorite Le Pain Quotidien tartine, salad or soup.

Daniel’s Raisin Bread

Daniel has been hard at work here at Bleecker Street Bakery testing and tweaking his recipe for the annual bread baking competition sponsored by California Raisins - America’s Best Raisin Bread.  As you may remember, I competed last year in the competition and had such a wonderful experience I urged the other bakers to develop a recipe to submit.

And what a delicious bread Daniel has created!  His sourdough spiced raisin bread is laced with chocolate, golden raisins and a subtle hint of cardamon.  Keep your fingers crossed that he’ll win a spot in the competition and be off to Manhattan, Kansas in the fall!  Good luck, Daniel!

This past weekend Team Le Pain Quotidien participated in the New York City Triathlon and after months of training our athletes did phenomenally well!  To help revive the racers post-triathlon, the bakers at Bleecker Street decided that nothing would be better than some tasty carbs (as is always the baker’s answer).  Joe & Daniel baked dozens upon dozens of pretzel sticks that were enjoyed by all after their hard work was done.
Congratulations to everyone who participated!

This past weekend Team Le Pain Quotidien participated in the New York City Triathlon and after months of training our athletes did phenomenally well!  To help revive the racers post-triathlon, the bakers at Bleecker Street decided that nothing would be better than some tasty carbs (as is always the baker’s answer).  Joe & Daniel baked dozens upon dozens of pretzel sticks that were enjoyed by all after their hard work was done.

Congratulations to everyone who participated!

As the school year ends, it seems as though our classes here at Le Pain Quotidien are just getting started.  We had another delightful evening in Central Park with Murray’s Cheese as part of our Mineral Springs Summer Series on Tuesday.  Sascha & I led the class through a round of pairings from baguettes to chocolate honey rolls, fresh goat cheese to pungent blue cheese, and all were delicious.
Jonathan taught the inaugural Biscuits & Scones class at Fashion Island Bakery to a group of enthusiastic home bakers.  They learned the techniques and ingredients that go into making shortbreads and left with warm vanilla shortbread cookies, cream biscuits and currant scones.We also had a delightful group visit Bleecker Street Bakery from a French language camp run by the New York Interschool.  Joe led the classes in French and taught the children how to make classic French breads like the baguette and brioche. Les élèves etaient heureux!
Anna Boisture, Head Baker, Bleecker Street Bakery

As the school year ends, it seems as though our classes here at Le Pain Quotidien are just getting started.  We had another delightful evening in Central Park with Murray’s Cheese as part of our Mineral Springs Summer Series on Tuesday.  Sascha & I led the class through a round of pairings from baguettes to chocolate honey rolls, fresh goat cheese to pungent blue cheese, and all were delicious.

Jonathan taught the inaugural Biscuits & Scones class at Fashion Island Bakery to a group of enthusiastic home bakers.  They learned the techniques and ingredients that go into making shortbreads and left with warm vanilla shortbread cookies, cream biscuits and currant scones.

We also had a delightful group visit Bleecker Street Bakery from a French language camp run by the New York Interschool.  Joe led the classes in French and taught the children how to make classic French breads like the baguette and brioche. Les élèves etaient heureux!

Anna Boisture, Head Baker, Bleecker Street Bakery