Any good bakery shop?

KY said:

I am from Hong Kong, I would like to know if there's any famous bread
shop in your country , which kind of bread is the most famous one?

We've got lots of places in Melbourne that like to think of themselves
as famous, but Glick's (which doesn't just do bagels) has the status of
an institution, I think they've been in business for something like 50
years.

Christine.

KY said:

I am from Hong Kong, I would like to know if there's any famous bread
shop in your country , which kind of bread is the most famous one?

http://www.hofpfisterei.de/hpf_sortiment_natursauerteigbrote.php

I like the Öko Sonne and Öko Spezial.

However, I prefer baking most of my bread myself.

Jens

I also want to bake bread myself.
I haven't try it before, is it easy?

KY said:

I also want to bake bread myself.
I haven't try it before, is it easy?

There are easy ones and more complicated ones plus bread types that are
hard to bake without a certain equipment. Why don't you check some
websites for bread recipes and just try, starting from a simple type?

Jens

Here in New York it would be from the Arthur Ave. Bakery in the Bronx,
and it is good!

KY said:

I am from Hong Kong, I would like to know if there's any famous bread
shop in your country , which kind of bread is the most famous one?

There are two answers to your question.
The *best* bread is available in some of the major cities,
especially New York City and San Francisco, which have authentic
bakeries which produce relatively small amounts of delicious fresh
bread every day. They use Italian recipes, and often the best bakers
are of Italian descent, or were taught how to make bread by Italian
bakers. (There are other bakeries there which produce breads from
French recipes in the same manner.)
The *most famous* American bread is cheap and convenient, it is
the bread which is factory-produced in enormous quantities using heavy
machinery, baked in assembly-line style ovens, packaged by machine, and
distributed from bread factories to mass-market food stores. This
bread is rather flavorless, spongy, but stays soft because it contains
a several chemicals which preserve it in a relatively edible state for
about a week. Interestingly, it is an adequate starchy food, although
it lacks flavor and freshness. This kind of bread can be delicious
when produced in small quantities in a home kitchen.
You may want to taste different kinds of bread until you find one
you would like to duplicate. The many bread machines on the market
simplify the baking of bread.

In article <[email hidden]>,

Florida said:

The *best* bread is available in some of the major cities,
especially New York City and San Francisco, which have authentic
bakeries which produce relatively small amounts of delicious fresh
bread every day. They use Italian recipes, and often the best bakers
are of Italian descent, or were taught how to make bread by Italian
bakers. (There are other bakeries there which produce breads from
French recipes in the same manner.)

Although I love French and Italian breads, I don't think they are the
best bread there is. Just like anything else, bread should be suited to
the meal or occasion. Although crusty French loaves are wonderful, they
aren't as appropriate to a Thanksgiving meal, say, as some whole wheat
pumpkin rolls, or those soft dinner rolls that were discussed here a
month or two ago. Also, most areas have access to great bakeries, if
not in town then within driving distance, that aren't in NY or SF.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller <[email hidden]> wrote in news:raneemdonot-
[email hidden]:

Quoted message said:

In article <[email hidden]>,

Florida said:

The *best* bread is available in some of the major cities,
especially New York City and San Francisco, which have authentic
bakeries which produce relatively small amounts of delicious fresh
bread every day. They use Italian recipes, and often the best bakers
are of Italian descent, or were taught how to make bread by Italian
bakers. (There are other bakeries there which produce breads from
French recipes in the same manner.)

Although I love French and Italian breads, I don't think they are

the

Quoted message said:

best bread there is. Just like anything else, bread should be suited

to

Quoted message said:

the meal or occasion. Although crusty French loaves are wonderful,

they

Quoted message said:

aren't as appropriate to a Thanksgiving meal, say, as some whole wheat
pumpkin rolls, or those soft dinner rolls that were discussed here a
month or two ago. Also, most areas have access to great bakeries, if
not in town then within driving distance, that aren't in NY or SF.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Lately, it seems like all the supermarkets and wholesale clubs have their
own bakeries. I dread trying them. I guess there's no telling how fresh
everything is.

Granted I haven't looked in my local yellow pages for bakeries. I'm sure
there are many, just that I would want a bakery for cakes and cookies, if
I had a sweet tooth.

I asked around at a few supermarket bakeries for french bread to make a
french toast recipe but all they made were bagettes. Hardly suitable.
*sigh*

Andy

Quoted message said:

Lately, it seems like all the supermarkets and wholesale clubs have their
own bakeries. I dread trying them. I guess there's no telling how fresh
everything is.

Granted I haven't looked in my local yellow pages for bakeries. I'm sure
there are many, just that I would want a bakery for cakes and cookies, if
I had a sweet tooth.

I asked around at a few supermarket bakeries for french bread to make a
french toast recipe but all they made were bagettes. Hardly suitable.
*sigh*

Andy

The best bakery around our parts is still at my house. Made a poolish the
1st day Friday; 2nd day Saturday I made the dough and refrigerated it
overnight; 3rd day Sunday, just finished eating some. Sweet Rustic Bread
from Peter Reinhart's Crust & Crumb.

Today with the same poolish (use it up in 3 days or freeze it on the first
day) , I am making his Crust & Crumb "naan" recipe. I'm getting ready to
refrigerate it for an hour, but it will be baked today. I have to get the
stove revved up again, this time to 550º.

I still have 1 lb. of poolish and I will decide what to do with it
tomorrow. I don't do this 3-day marathon often, but I will have a few
loaves in the freezer to eat when I'm finished.

When we moved 'from' our 'first' retirement home, one thing we liked about
Winchester, VA was that it had a bakery and the owner or operator was Swiss
with an Asian wife. We felt that we were lucky to have access to this in a
rural area. But it didn't last long.

PS, I think Costco ciabatta that are labeled from "La Brea" bakery are
pretty good. Also BJ's in Fairfax always has a standard 3 or 4 kinds of
bread from Ecce Panis. They are pretty good, too.
Dee Dee

"Dee Randall" <[email hidden]> wrote in news:11vhdboburngj86
@corp.supernews.com:

Quoted message said:

PS, I think Costco ciabatta that are labeled from "La Brea" bakery are
pretty good. Also BJ's in Fairfax always has a standard 3 or 4 kinds

of

Quoted message said:

bread from Ecce Panis. They are pretty good, too.
Dee Dee

Dee Dee,

Geez... when you mentioned La Brea and Fairfax, I lived between the two
Avenues in Los Angeles just south of Wilshire Blvd., in Los Angeles, it
was a momentary shock! Than I re-read "in" Fairfax and I got my breath
back.

Whew!

It was my age-old stomping grounds before moving to Pennsylvania.

Andy

Quoted message said:

Dee Dee,

Geez... when you mentioned La Brea and Fairfax, I lived between the two
Avenues in Los Angeles just south of Wilshire Blvd., in Los Angeles, it
was a momentary shock! Than I re-read "in" Fairfax and I got my breath
back.

Whew!

It was my age-old stomping grounds >
Andy

<< ...before moving to Pennsylvania.>>

Nice to see that you wised up, too -- hee hee.
Dee Dee

Ranee Mueller said:

In article <[email hidden]>,

Florida said:

The *best* bread is available in some of the major cities,
especially New York City and San Francisco, which have authentic
bakeries which produce relatively small amounts of delicious fresh
bread every day. They use Italian recipes, and often the best bakers
are of Italian descent, or were taught how to make bread by Italian
bakers. (There are other bakeries there which produce breads from
French recipes in the same manner.)

Although I love French and Italian breads, I don't think they are the
best bread there is.

Ky is a nice man who doesn't know from bread. He politely asked
what the *best* bread is. So I told him. I'm starting him off gently
with bread which reliably delicious and widely available but quite
plain because plain white bread will be similar in digestibility to
plain whe rice. Let him work up to 12-grain bread with cinnamon,
walnuts and raisins, pumpkin bread, whole wheat made from freshly
ground flour... now I'm salivating...

Quoted message said:

Just like anything else, bread should be suited to
the meal or occasion. Although crusty French loaves are wonderful, they
aren't as appropriate to a Thanksgiving meal, say, as some whole wheat
pumpkin rolls, or those soft dinner rolls that were discussed here a
month or two ago. Also, most areas have access to great bakeries, if
not in town then within driving distance, that aren't in NY or SF.

Ky is going to come in to some major airport if he visits the U.S.
In my pleasant daydream about his trip, his very first stop after
getting his baggage will be at the first good Italian bakery he comes
to...

p.s. Looking for a great bakery in most of rural NC would be a sad
waste of time... That's why I'm the designated bread baker in the
family. ;^)

On 19 Feb 2006 12:19:22 -0800, "Florida" <[email hidden]>

Quoted message said:

Ky is going to come in to some major airport if he visits the U.S.
In my pleasant daydream about his trip, his very first stop after
getting his baggage will be at the first good Italian bakery he comes
to...

p.s. Looking for a great bakery in most of rural NC would be a sad
waste of time... That's why I'm the designated bread baker in the
family. ;^)

What part of rural NC? It was a sad day when Winn Dixie closed here,
if that gives you any indication of what I have available.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

"KY" <[email hidden]> wrote in news:1140332460.652563.65720
@z14g2000cwz.googlegroups.com:

Quoted message said:

I am from Hong Kong, I would like to know if there's any famous bread
shop in your country , which kind of bread is the most famous one?

Hostess bakery outlet.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

In article <[email hidden]>,

Florida said:

Ky is going to come in to some major airport if he visits the U.S.
In my pleasant daydream about his trip, his very first stop after
getting his baggage will be at the first good Italian bakery he comes
to...

Maybe I misread. I was under the impression he was just curious
about what was considered good bread in different countries.

Quoted message said:

p.s. Looking for a great bakery in most of rural NC would be a sad
waste of time... That's why I'm the designated bread baker in the
family. ;^)

We bake almost all our own bread, too. 🙂 However, even in our
little fishing village, there are two or three good bakeries, some more
for bread, some for pastries, etc. We don't have much in the way of
great restaurants here, though. There are a couple more expensive
places that are nice enough, but not that exciting, but we have a great
tavern with the best fish and chips, and the brunch at one of the
waterfront restaurants is really lovely. There are some intermediate
restaurants, but since I can cook so much better, I'd rather eat at home
and save the money, and then of course pizza and burger joints. Oh, and
everyone stops serving food at around 9:00 or 10:00 at the latest if you
are lucky. You can still get snacky food at the tavern after that, but
forget about dinner.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

KY said:

I am from Hong Kong, I would like to know if there's any famous bread
shop in your country , which kind of bread is the most famous one?

For Philadelphians, this is an easy question. Its Amoroso! Amoroso is
the company that makes most of the rolls that are used by local
restaurants to make the famous Philadelphia cheese steak sandwich.
See http://www.amorosobaking.com/history.html for details.