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.
Anna, Bleecker Street Bakery
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
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!