Bakery Andante (Edinburgh): Visiting the Divine

Bakery AndanteA pilgrimage is in order each Saturday I’m in Edinburgh.

First, a stop for coffee in Morningside (and maybe a bacon roll), then a quick pop-in a few doors down to visit a teeny tiny bakery that’s just packed to the brim with buttery treats.

When I first visited Andante Bakery, I wondered what might be so special about it — sure, its pastries and breads always looked fetching, but I’ve had plenty of fabulous baked goods all over the world.

A little poking around, however, showed that this artisanal bakery set up by a former marketing guy who threw in the towel about six years ago to pursue his passion for baking has some serious cred. It’s won all sorts of commendations and was featured on the ITV show “Britain’s Best Bakery.”

Also, I found the name charming — the bakery’s site explains that andante is “a musical expression meaning ‘at a slower tempo’, which perfectly describes how we think bread should be made.”

Aside from all that though, what’s truly lovely about this place is, it’s simply a delight to visit …

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Poilane Miche: Tackling A Legend


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As usual, I had bread on my mind the moment I returned to New York from my latest trip to Singapore.

After weeks away from my oven, I always touch down just itching to bake something. And this time, a quick check with my fellow Bread Baker’s Apprentice challenge bakers revealed that they were mired in a difficult spot in the bread lineup.

“We are in Sourdough right now,” said Daniel in Berlin (a.k.a. @MisterRios of the Ährelich Gesagt blog). “Everyone is tRYEing their best.”

Ahh, bread humor. Gotta love it.

After the laughter subsided, however, I started to get worried. Sourdough in the hands of lesser bakers can be a massive pain in the tush. 

I should know.

Just last month, bolstered by a successful pane Siciliano and wondering what to do with a bowl of sourdough starter, I brazenly decided to take on a legend: Poilane miche — the Holy Grail of breads.

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