8 Favorite Fresh-Baked Bread Experiences at Metro Phoenix Restaurants
|Marco Bianco's bread at Italian Restaurant|
Start talking to Marco Bianco about bread and he gets geeky on you in less than a minute, expounding on fermentation and residual sugar and the chemistry of bread in a way that would go right over most people's heads if it weren't for his knack with analogy and metaphor. Marco is his nerdy pizza-bro Chris' mirror image, obsessive and perfectionistic. And that's just peachy because these boys like to get it right, and they do. Bianco buys two varieties of heirloom wheat from Jeff Zimmerman of Hayden Flour Mill, fermenting the dough for as much as 15 hours (to coax out lots of flavor) and proofing it twice. His Italian country loaf has a spongy quality inside and a wonderfully crusty exterior that smells heavenly when toasted. Marco bakes bread and makes the pizza dough for all three Bianco locations, but you can buy his loaves retail for $4.50 at Pane Bianco.
Buchanan Fresh-baked sourdough for sale at St. Francis
At this crazy-popular neighborhood hangout, chef-owner Aaron Chamberlin and man-in-charge Chris Barch turn out 70 to 90 loaves of tangy sourdough a day, selling them retail at the front of the restaurant while making use of them for service in loads of yummy, creative ways. Baked in the restaurant's wood-burning oven, each loaf is wonderfully crusty outside, offering up a nice balance of fluff and chew within. Priced at $3 a pop, they're a delicious, affordable alternative to utterly tasteless commercial bread. Let's toast to that, shall we?