Tuesday, November 14, 2017

Alex Ruch

Longtime regulars of the Bakery will notice that our crusty artisan breads have become especially amazing as of late.  In July, Alex Ruch, previously a baker at Bellegarde Bakery in New Orleans, came on with us here.  He actually baked with me back in the days when I ran the Berenbaum's bakestand.  He left for a post-doc at Tulane in 2012 and I was trying to recruit him back pretty much as soon as left.  His bread has made a huge step forward for NSB's quality, and I am extremely proud of him with every bake.  We have gained new wholesale customers as a result of these fine breads, and we will be looking to add on more in the months to come.
Alex leading a baking class 

    

The breads

             

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