🔥 L E G A C Y 🔥

Years ago, I got an excited phone call from a friend who said, "Hey Jojo, I got a new oven...come over!!!" It was the summer that Alchemy was going to open at Giovanni's and Al had just installed a beautiful Bongard deck oven back in the kitchen. House made breads, hand-cut pastas, and woodfired pizzas were going to be on the menu. It had been some time since I'd stepped away from baking so I was thrilled to get back into it and lend a hand in setting up the bread portion of it.

It was a really fun summer and just the energy buzzing through the entire place on opening day was unmatched. I imagine Al and his team are feeling the same thing right now with getting ready for the highly anticipated opening of their new steakhouse featuring Argentinian Asado cooking, Legacy. While I may not be there as part of the crew this time around, I'm still feeling that same thrill because Crust & Crumbles will be providing bread for the restaurant! I've been tweaking some of our formulas in preparation of opening day so it can be a perfect addition to the dining experience. Legacy will open doors on October 22nd.

In other news, there are just a handful of market days left till the season is completely done. Tomorrow morning we will be at the North End City Market and the Beloit Farmer's Market with fresh loaves for ya. On the menu, we will have Organic Country White, Seeded Whole Wheat, Olive Oil Semolina, Cranberry Walnut, and Baker & Brewer. We look forward to seeing you there :)

Oh and P.S. - Don't forget to sign up for a bread baking class!