8 Favorite Fresh-Baked Bread Experiences at Metro Phoenix Restaurants
|Courtesy of Binkley's|
There must be a Jewish or an Italian grandmother on Kevin Binkley's family tree because he's got the whole "you look thin" shtick down pat. The pressure to "eat! eat!" starts the instant you've settled in, which is when the bread person glides up with a little tray of not one, not two but three bread-y possibilities: a sourdough baguette, a brioche roll and an ever-changing wheat bread containing fruits and nuts of the season. Full-time baker Robert Kuenzli (who worked with MJ Coe last summer) makes the breads for both Binkley restaurants in Binkley's kitchen, using a combi oven that can pretty much do everything but walk the dog. Although each type is tempting (the fruity-nutty ones are always a favorite), you'll want to lay off early on -- before the amuse bouche starts hitting the table.
Courtesy of Quiessence Just-baked baguettes
At Quiessence, chef-owner Greg LaPrad and his right-hand man, Tony Andiario, are so fanatical about making everything from scratch that they even make their own crackers. Well, they don't, but pastry chef Matthew Brotnov does, as well as traditional baguettes for a half-dozen daily applications. Brotnov, whose résumé includes stints at Bellagio and Kai, loves bread work and hopes to open his own bakery some day. In the meantime, he's building a repertoire at Q, making mushroom-blue cheese bread, whole wheat loaves with honey and diced pear, and anything else that strikes his fancy. We are the happy guinea pigs.
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