March 1, 2018 |

Why Are You Still Buying Bread?

By Jeremy White


 artisan bread

A Commentary by Editor-in-Chief Jeremy White

That’s a great question, isn’t it? Some of the most memorable breads I’ve had came from the kitchen at MozzaPi, one of my favorite pizzerias in Pizza Today’s home city of Louisville, Kentucky.

You may not realize it, but as pizza makers you are also bakers by default. Think about it. I’m not suggesting that start making doughnuts and multi-tiered wedding cakes, but you most definitely can create beautiful signature breads in your pizzeria.

John Gutekanst of Avalanche Pizza has made quite a name for himself doing just that in Athens, Ohio.

I’m not suggesting you can become proficient at it overnight. But you can become proficient at it. And that’s the point behind the “Why Are You Still Buying Bread?” demo at International Pizza Expo 2018 in Las Vegas.

The demo is set for Tuesday, March 20, from 11:30 a.m. to 12:30 p.m. It will be led by John Arena (co-owner and chef at Metro Pizza in Las Vegas) and Peter Reinhart (chef and baking instructor at Johnson & Wales University). This duo knows a thing or two about bread baking. Trust me.

They are going to give you recipes, teach you techniques and show you how to bake artisan bread using the ingredients and equipment you already have in your pizzeria. That’s the embodiment of the artisan movement, and it’s what your customers are seeking as their palates and experiences continue to evolve.

It’s a new world. Embrace it.

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