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Hi friends, welcome back to the Saving Bread Podcast.
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Today we have a rabbit hole episode.
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We're going to talk about some of the yummy things that we've eaten recently and the$60 rye bread.
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So let's just get into it.
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I'm Allie White.
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I'm Leah Smith.
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And this is Saving Bread.
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Okay, Leah, you are back.
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The listeners have missed you.
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Specifically, my husband.
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He's like, where is Leah?
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And I'm like, we're busy.
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We are busy.
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It's hard to coordinate two separate schedules, even though we live 15 minutes apart.
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I know.
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And see each other in between then.
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Daily.
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But I get it.
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No, I'm happy to be back.
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Um actually one of my coworkers, Mark, so if Mark, if you're listening, he just started listening to your podcast.
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Oh, great.
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And he started in a random order.
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And he said, Oh, perfect.
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I thought you said you were on these.
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Well, if you're listening to the interviews, then no, those are different.
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Yeah.
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So he went back to some of the educational videos, which he said were very helpful.
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Oh, good.
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I'm so glad.
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I'm glad that people are finding it helpful.
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We have been traveling a little bit, not together, separately.
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Correct.
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And tasting and trying new breads, trying new foods.
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So would you like to tell our listeners where you went to try some new bread and pastries that you shared with me, too?
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Yeah, so I took a trip to Napa, which is really not that far from where we are, right?
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It was a staycation, but I looked up some of the bakeries out there.
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Napa is a smaller community, so it's a little bit different than if you're going to Sonoma or like Santa Rosa, Roanoke, the Petaluma, those types of areas, right?
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It's much, it feels like much bigger to me.
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So when I looked up a couple of the places, there weren't a lot, I would say, in Napa proper bakeries that I was trying to get their bread, right?
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I was interested in what they were making.
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But I did find that there was a new bakery that opened recently called Mulan, M-O-U-L-I-N, in Napa.
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It's run by, I believe, a husband and wife, from what I can tell on Instagram, because that's how we stalk people and understand what's going on and look at their bread.
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And and so what was interesting about them is that they had a mill on site, right?
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And so they're milling their own flour.
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They were using whole grain flour in all of their pastries.
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So I actually went there on my way and I recognized the gentleman behind the counter as who I believed was the owner, but also the head baker, right?
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And so I kind of approached him and said, Hey, my friend and I run a podcast, and so I'm a little bit interested in what you're doing here.
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And so yeah, he gave me some really great information that he tries to use whole grains and everything that he makes.
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Um he makes a smaller subset of items, and also their pastries looked really well done.
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And so, any anyway, I went there the first time.
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I grabbed something small because I was kind of coming in and out.
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Also, their coffee was incredible.
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Chatted with him for a few minutes and then moved on knowing that I would come back later.
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And so I ended up coming back later, and that's when I grabbed a box for you and I.
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So I grabbed actually a loaf of their bread.
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Um, I grabbed a sandwich from them on their facaccia, which I believe also has uh like whole grain in it because it was well, the only reason why I know this or I think that I know this is because it was brown, which is a good indicator, at least for me.
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Brown wheat, right?
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Like, you know, I'm going back to you know, some childhood learnings of if it's brown, it probably has whole wheat in it anyway, or whole grain.
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And so anyway, the focaccia sandwich, uh, and then many of their different pastries that they had, which I forget, they had a traditional like croissant, chocolate croissant, things like that.
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And you and I split them all up and had them, and even their loaf of bread actually we cut in two, and all of it was very well done.
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I think you and I had this discussion as I was texting you because the first thing that we do is cut open the bread and then split it and see what it looks like from the inside.
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It had great flavor, but uh yeah, it was really great.
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I recommend anybody going up there to give it a try.
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They're very, very nice.
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Their shop is really small, it's in downtown Napa, super cute.
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I thought the prices too are pretty reasonable for Napa.
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Sure.
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Um and for what he they're doing, what we tried to talk about here, right?
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Interesting milling, doing everything, homegrown, getting local resources, local flour.
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You talk about central milling, things like that.
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So that's so cool.
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I love that you went out of your way to find something like that and the pictures and everything that I tried was was really delicious, but it looked really beautiful in the shop too.
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So I feel like it would be a good place to, if you're in that area, just kind of it's worth the stop, essentially.
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Yeah, it was, like I said, very, very well done.
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Um, a smaller shop definitely was already getting popular.
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So I went over the first time I went was like a Friday afternoon.
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So to be honest, they didn't have as much stuff either.
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And so I grabbed maybe like one or two things just for me to try and grabbed a coffee and and left.
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But when I came back Sunday morning, there was a line already of probably 10 people deep with another handful behind me, like five or six.
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Good for them.
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So yeah, it's awesome.
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Amazing.
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They have a little breakfast uh option as well.
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But yeah, give it a try.
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Um great, really great stuff.
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Great people.
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Great people, we like great people.
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Yeah, that's what it's all about.
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I got to try a new bakery as well.
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Mine was a little bit farther away.
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I went to Mexico City and got to poke around there for a few days.
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And I went to Pandería Roseta.
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And ever since I saw the pictures of it, I knew I just had to go and I had to experience being there.
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And we walked there and there was a long line outside of the door.
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But they have to go orders, or you can sit down and order your pastries there.
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And both times, even though the line was very long, because we went, we ended up going back because it was so good.
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I think it was only about 20 minutes wait, so it wasn't that bad.
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And they have an extensive menu, they have coffee, they have breakfast foods, they have pastry, they have breads.
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I really wanted to try their guava roll because that's what they're most well known for.
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It's like a uh kind of like a croissant dough, like a Danish almost, but filled with guava.
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We ordered that.
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We've got the pan de lote, the corn, like it's like a little cornbread, a whole wheat croissant with like a honey brushed over the top.
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What else do we get?
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A cardamom roll.
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I ordered basically like so many things.
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I wanted to try everything.
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We got a concha and we got a tris leches cake that was lavender, which typically I'm not a lavender person, but for some reason it was just really speaking to me.
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And we might have got a few other things.
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So we went one day, got a few things, and went back the next day and got a few more.
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And if anyone is heading to that area, I think it is worth the stop just because it's so beautiful inside.
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But the tres leches cake, we got it on day one and the second time that we went back because it was one of the most delicious things I've ever tasted in my life.
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I don't understand how they got so much like moisture into a cake, but you cut into it and the the milk just kind of like oozed out of the cake, and it was so flavorful, and it wasn't soapy or anything like that.
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The guava roll was also delicious.
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The coffee was excellent, but just the atmosphere, I think, was my favorite part about being there.
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It's almost looks like it could have been like an apothecary or a small library at some point, and you kind of just walk in and walk out, but they have these beautiful shelves full of bread and pastry, and they write the menu on the wall.
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It's very um like aesthetically pleasing and very representative of the culture, and yeah, it was a great experience.
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So I felt super lucky to be down there and able to try some new things.
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And I had never had um the pandealote, the cornbread, before.
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I mean, I've had cornbread, obviously, here, but this was more like a custard inside.
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And so when you break it open, it was very wet also, and then there was whole chunks of corn.
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And we actually had it at a breakfast place that we went to as well.
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It came around with these big baskets of bread, and you can choose any of the ones that you want.
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So I chose the cornbread, and it was so delicious.
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It was so memorable that I would like to try making it here, especially because the corn in Morgan Hill is almost ready for harvesting.
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Yeah, and it's so I mean fresh corn season season.
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Fresh corn, I mean love.
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Oh my gosh.
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Does it get better?
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I mean, it's the best time of year.
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I love corn.
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I love corn tortillas, I love corn from the grill, I love corn bread, I love corn.
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I'll just eat corn raw on a salad.
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Like it's so good.
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It's so good.
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So I think that would be a fun thing to try making.
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Yeah, it was a great trip.
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So if any of our listeners have been to Mexico City and they know about it and you've had those things, it's very exciting.
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And if you haven't been, I would say the trip to Mexico City is worth it alone just to try the food there.
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We also went to Frida Kahlo's house.
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Oh, very soul.
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Yeah, so that was also a memorable part of the trip.
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It was really fun.
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It was a little sad to come home, but reality.
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Ran out of the city.
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So, okay, the corn pastry that you're talking about though, or the bread.
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What does it look like as a piece of bread though?
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Like, yeah, it it looks like a muffin that's flat on top.
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Oh, okay.
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Okay, okay, okay.
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And it was cool because at the at Panduria Bosetta, they baked it inside of the husk.
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So the husk like went into the muffin pan, like as a muffin liner, and they baked it right in there.
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So that was really beautiful and a really cool way to present it.
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Oh, that's really neat.
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Okay.
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Yeah.
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And it's actually made of like cornmeal.
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The bread is made of cornmeal, and then they have like a corn custard inside.
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Yeah, it's it's hard to explain it.
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It's it almost was like a souffle in a weird way.
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I don't know if that's like the right term for it, maybe a little bit thicker than that, but it was like a custardy souffle.
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It was very soft, very milky inside, but it did have a little bit of like the hardiness of a cornbread.
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It was it was a combination, I would say, of like a souffle and a cornbread together.
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It's really good.
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That's honestly my worst fear to make, though, is something that's thicker on the inside.
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Because you can't really tell when it's done.
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Yeah.
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It it seems like it would be easy to make.
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No, because it's supposed to be wet.
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So you're like, well, how wet though?
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Um I'll have to practice.
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I would I would like to try making.
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I've been looking up a couple of different um recipes online, and um I like to bring Leah my my good bakes and my failed bakes at school pickup.
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I'm like, eat this.
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So I'm sure you'll be getting some pandea lote soon.
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Uh yeah, that's I mean, I still think probably a not structurally great corn.
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Like what you're describing is still going to be very good either way.
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It just structurally might not hold together.
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Although I think that's why it's in the muffin tin, you know, to give it some girth.
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This conversation's taking a turn.
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Okay.
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I think that we should talk about what everyone is talking about in the bread world right now.
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Um, the$60 rye bread from rye in New York City.
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It's bold.
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It's wild.
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Wild.
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Wild is a polite way to say it.
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Um Martin Martin Auer?
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I don't know how to say his last name.
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I've heard people say it.
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I'm so sorry.
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I should have looked before I before I uh started recording this podcast.
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Either way, I also heard that he has a bakery um in Austria, right?
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And uh that same bread is like 18 euros or something like that.
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People are gonna hear this and they're gonna correct me.
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I'm generalizing mostly what I've heard and seen that might not be 100% accurate, but what I've heard is that he sells the same bread elsewhere, not in this country, for a fraction of the cost that he's selling it here.
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How do you feel about it as someone who's not baking for a living and would be interested?
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You're interested in trying fresh grains, you're interested in trying local things.
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Can I also tell you that the flour is not from here?
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It's being shipped from Austria.
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Um, it's not American grown.
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Um, the employees are being paid$23 an hour.
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Um obviously they have to rent out a space in, I believe it's like Manhattan.
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I'm not exactly sure where the location is.
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I'm pretty familiar with New York, but I didn't actually look up the address before we started this.
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But um, I just want to know what your thoughts are.
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I think it would be something of a novelty to me personally.
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Like I would, if there was something like that happening here, I think I would text you and say, like, hey, this is happening.
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Let's split it and try it and see what happens.
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And I would likely never go back.
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And I and I'm just saying that from a like it just doesn't make sense for me to do that because But you'd want to know what it was all about.
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Yeah, I think it's because you and I are, I think, are pretty dedicated to trying a lot of different things for bakeries, right?
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Like we'll wait in a line.
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I have limitations on lines, like let's be honest.
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But I will still wait in a line for a little bit of time to to grab something or to try something new.
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Um and I will pay more money for things that are somewhat interesting depending on what they are, especially for food.
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Right.
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Um, but consistently going back to a place like that to continue to eat that kind of bread is not something that is sustainable and not something I would want to continue to do, to your point when um there's so many other bakeries around here that I would want to try or even home cottage bakeries that I would prefer to try.
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And I know it's not one for one that they're making the same bread or that you would get that that ripe bread from them, but I just for me, like that's not what I'm eating every day.
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Yeah.
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I understand when things cost more.
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I think when you buy things made with locally mill or locally sourced freshly milled whole grains, it it will cost more.
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There is a cost to that.
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The bakers need to pay themselves an hourly wage.
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We have to pay for people's education when we want to learn from them or buy from them.
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All of these things have to be taken into account.
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And I think they should be taken into account.
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Grayson always says bakers did not take vows of poverty.
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We cannot give it away.
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Okay, I will concede to that.
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Sixty dollars for a single loaf of bread, which is one and a half kilos, approximately what, three pounds of bread.
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It feels high, um, even considering where they're located.
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It's an incredible marketing ploy, what they've done, because everyone's talking about it.
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Um I will agree with you.
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I think I would buy it just because I am dedicated to trying all the things.
00:16:29.039 --> 00:16:33.360
If we were in New York, I think you and I would buy a quarter of a loaf just to taste it, to say that we did it.
00:16:33.679 --> 00:16:34.240
Absolutely.
00:16:34.399 --> 00:16:34.960
Absolutely.
00:16:35.279 --> 00:16:48.559
I don't know if I could, I don't know if I could hand over 60 of my dollars to them because I find what they're doing to be a little bit not my favorite, but I would want to taste it and just know um and say that I did it.
00:16:48.879 --> 00:16:51.039
Uh, I understand why people want a boycott.
00:16:51.120 --> 00:16:52.960
I understand why people want to stand in line.
00:16:53.120 --> 00:17:00.159
You know, I see pay I see pictures of influencers holding their rye bag and posing in front of the store.
00:17:00.399 --> 00:17:00.960
Of course.
00:17:01.200 --> 00:17:07.359
The the inside of the store feels very um, it's a very clean aesthetic.
00:17:07.519 --> 00:17:12.559
It's giving like Kardashian a little bit, you know, like the Skims branding, the Skims vibe.
00:17:12.720 --> 00:17:13.279
Do you know what I mean?
00:17:13.440 --> 00:17:14.799
Like everything's beige.
00:17:15.279 --> 00:17:16.640
Yes, uh clean accent.
00:17:17.039 --> 00:17:18.079
Hospital adjacent.
00:17:18.319 --> 00:17:21.039
Yes, hospital adjacent is a nice way to say it.
00:17:21.119 --> 00:17:22.880
And I I get it though.
00:17:22.960 --> 00:17:27.920
I mean it's it is it's striking, especially with the dark rye breads against the wall.
00:17:28.000 --> 00:17:30.079
I I think what they're doing is smart.
00:17:30.240 --> 00:17:33.759
Just because something is smart doesn't make it okay, though.
00:17:34.240 --> 00:17:41.039
I I don't love the idea of bread as a luxury item.
00:17:41.200 --> 00:17:46.319
It's already expensive, especially when you're supporting these local millers and these local farmers.
00:17:46.559 --> 00:17:52.720
I think the part where I feel a little bothered is the fact that they're not using rye grown here.
00:17:52.880 --> 00:18:14.240
I understand that he wants to make his traditional bread, and in order to do that, he needs to have flour shipped from far away to use to make here, but the store is open in America, so when you're making bread, it I feel like it would make more sense just from an environmental perspective to use something that was grown here.
00:18:15.359 --> 00:18:23.200
Um their employees are not being paid what I would consider to be an astronomical wage or anything like that.
00:18:23.519 --> 00:18:25.359
So I I don't know.
00:18:25.599 --> 00:18:28.720
They also have containers for the rye bread.
00:18:28.799 --> 00:18:37.759
I'm not sure if you saw me post about this, but they're$500 for I think it's maybe a$450 container just to put the rye bread inside.
00:18:38.000 --> 00:18:40.880
They've got, you know, very expensive merchandise.
00:18:41.519 --> 00:18:45.680
It feels it feels I don't know.
00:18:45.839 --> 00:18:56.480
All I can say is it just sort of doesn't feel great in my body when I think about it, but but I think that we do need to use a lot more rye in our baking because it's so good for the environment.
00:18:56.640 --> 00:19:03.279
And now almost as a rebellion, I feel like my entire feed is full of people making rye bread.
00:19:04.799 --> 00:19:09.200
Yeah, I mean, I I agree with you on all those points, right?
00:19:09.279 --> 00:19:20.960
I I also think that if you want to start making your own rye bread with what you have, like how you make it traditionally, but then trying to incorporate how you would make that same thing here.
00:19:21.200 --> 00:19:22.240
Uh you know what I mean?
00:19:22.319 --> 00:19:38.559
I I would hope that that evolves for that, even though I don't know if it will, but that would be great if it was like an evolution of like this is yeah, this is like what I have now, so you all understand what this is, and then this is how I would make it here using what is local.
00:19:38.799 --> 00:19:49.440
And then you sell both, people can compare however you want to do that, or how closely he can make it to his, you know, the flower that he sources from from home.
00:19:49.599 --> 00:20:08.559
But yeah, I I mean in this day and age, there's just a lot of things right now that feel a bit gimmicky to to have like a$60 rye bread, it just it it's not really that surprising for a lot of things that are coming around nowadays, right?
00:20:08.640 --> 00:20:15.359
With these pop-ups of this one specific thing that is incredibly expensive for reasons unknown, right?
00:20:15.519 --> 00:20:20.319
Like reasons unknown is the part that I have the issue with.
00:20:20.559 --> 00:20:45.359
If there's value in something, I guess if I knew that those dollars were going to farmers that were within, yeah, maybe a 30 mile to two hour radius from the location of the store, all of the employees were being paid well above a minimum wage for the area, living wage or whatever.
00:20:45.680 --> 00:20:51.599
Um maybe the store was built with all of these environmental things in mind.
00:20:52.000 --> 00:20:57.200
Maybe there's zero waste or what have you, and all of everything along the way is fair.
00:20:57.279 --> 00:21:00.640
And they were really transparent about that, where all the dollars are going.
00:21:00.799 --> 00:21:03.200
Their rent, I'm sure, is astronomical.
00:21:03.839 --> 00:21:10.480
If there was a little bit more transparency, I think I could say, like, you know what, that is a lot of money.
00:21:10.640 --> 00:21:13.920
But thank you for highlighting these local farms.
00:21:14.079 --> 00:21:21.440
Thank you for supporting the farmers that are struggling, um, and for exposing the world and the US to more rye breads.
00:21:21.519 --> 00:21:27.039
But unfortunately, they took a much different path and it was, it feels more like this is what it is.
00:21:27.119 --> 00:21:29.920
And if you don't like it, like you're not cool or whatever.
00:21:30.000 --> 00:21:30.400
I don't know.
00:21:30.480 --> 00:21:32.559
It just feels a little bit weird.
00:21:32.799 --> 00:21:35.200
Again, I would, I would wait in line.
00:21:35.359 --> 00:21:40.160
I would buy a quarter loaf and I would taste it with you so we could talk about it.
00:21:40.480 --> 00:21:44.400
Yeah, and I mean, I'm just in uh those things are intriguing to me anyway.
00:21:44.559 --> 00:21:45.920
Like, is it really worth it or not?
00:21:46.079 --> 00:21:57.279
I mean, again, there are things that I'm not gonna wait in line for if uh food is an exception for me for Yes, you know, I mean I think you and I would also want to talk to everybody in the line.
00:21:57.759 --> 00:21:58.079
Yeah.
00:21:58.559 --> 00:21:58.880
Why are you?
00:21:59.279 --> 00:21:59.519
Definitely.
00:22:00.000 --> 00:22:01.519
Yeah, what like what are you doing here?
00:22:01.920 --> 00:22:03.759
Do you do you know what rye bread is?
00:22:03.920 --> 00:22:04.880
Have you ever eaten it?
00:22:05.359 --> 00:22:05.680
Yes.
00:22:05.920 --> 00:22:08.400
Um, I mean, that is a legitimate question.
00:22:08.720 --> 00:22:09.039
Yeah.
00:22:09.279 --> 00:22:10.880
I think for I don't know.
00:22:11.039 --> 00:22:15.119
And maybe somebody could correct me, right, and come in and say, like, well, rye bread is so common.
00:22:15.359 --> 00:22:22.960
But at least for rye bread for a different generation, a younger generation, I don't know what that looks like for them.
00:22:23.119 --> 00:22:25.839
Because this like whole sourdough movement came along, right?
00:22:26.079 --> 00:22:43.519
During COVID and people doing um their own sourdough in-house, becoming like really obsessed with it, but like uh like this kind of traditional rye loaf is very different than what you would get at Safeway for your marbled rye, right?
00:22:43.680 --> 00:22:45.519
Like that's not the same.
00:22:45.920 --> 00:22:54.240
And the fact that people who might never try something like this, they might go out of their way to go buy the$60 loaf or whatever.
00:22:54.319 --> 00:23:01.599
They might discover that they like it, and then maybe from there they can source it in a a different way.
00:23:01.839 --> 00:23:03.599
So it's interesting what's happening.
00:23:03.759 --> 00:23:09.359
I'm not, I'm not trying to say anything bad about them.
00:23:09.519 --> 00:23:24.000
I mean, I obviously have a lot of questions, but I will say the the outcry from everyone in the bread world of the shit absolute shenanigans of a$60 loaf has been really interesting to watch in the discussions.
00:23:24.240 --> 00:23:30.000
And most people are able to talk about it very respectfully with one another, even if they don't agree.
00:23:30.160 --> 00:23:35.519
So I'm looking forward to seeing how this kind of unfolds and if rye bread is here to stay.
00:23:36.000 --> 00:23:46.960
Yeah, I think that would be interesting for rye bread because it is a very specific taste profile than what again most people are used to when you talk about a very traditional rye bread.
00:23:47.200 --> 00:23:47.440
Yeah.
00:23:47.599 --> 00:23:52.240
Again, I don't understand a$60 loaf in any way, shape, or form.
00:23:52.400 --> 00:23:52.640
Right.
00:23:52.799 --> 00:23:53.680
I agree with you.
00:23:54.160 --> 00:23:55.839
That math doesn't math to me.
00:23:56.400 --> 00:24:04.880
Math's not math and yeah, math's not math, and even in the best case scenario of being transparent, that feels very, very high.
00:24:05.680 --> 00:24:24.559
Um so yeah, that's I guess a little, I agree with you, it's a little disappointing that that's the way though, that um like through social media and through scarcity and through the things that everybody's kind of used to with these marketing um uh tactics, right?
00:24:24.640 --> 00:24:30.559
That then people become excited and and I I do, like you said, like that people are gonna go try something new.
00:24:30.880 --> 00:24:31.680
Can I ask you a question?
00:24:31.759 --> 00:24:35.119
Because I'm really curious to hear specifically what you think about this.
00:24:35.839 --> 00:24:49.519
What do you think the media and buzz would have been like if he charged$10 for this huge loaf of bread?
00:24:49.920 --> 00:24:58.880
You don't think people would really I mean like look, yeah it's you think it's the shock value that he's playing on.
00:24:59.359 --> 00:25:12.640
I mean, yeah, there it's probably many different things, but I think if you were saying that this was a a normally priced loaf of bread, then the social media around it or the media around it would have to be very different.
00:25:12.960 --> 00:25:19.119
But sometimes the shock factor of the price of something is exactly why somebody would buy it, right?
00:25:19.279 --> 00:25:25.039
Like it's and it's kind of trendy to go to this place, right?
00:25:25.119 --> 00:25:26.880
Get a$60 loaf of bread and show it.
00:25:27.200 --> 00:25:27.359
For sure.
00:25:27.599 --> 00:25:28.799
Oh yeah, absolutely.
00:25:28.960 --> 00:25:33.519
Yeah, I got the$60 loaf of bread, like look at how cool I am, or$30, whatever.
00:25:33.759 --> 00:25:41.759
Um, and like I did it, and now I'm gonna tell you about it or not say anything about it actually at all, and just show it on my social media.
00:25:41.920 --> 00:25:49.599
But the price point definitely, I think to me, plays into the marketing of it and the popularity of it.
00:25:49.920 --> 00:25:51.920
It's the Birkenbag of breads.
00:25:52.240 --> 00:25:56.240
Yeah, because I mean it's not like the that Starbucks cup, right?
00:25:56.319 --> 00:26:01.839
Where Starbucks has its own um, like everybody knows who they are, right?
00:26:01.920 --> 00:26:07.359
So they don't have to necessarily do it by like by price, they would never get away with it.
00:26:07.440 --> 00:26:08.160
As you know what I mean?
00:26:08.400 --> 00:26:16.960
But somebody coming new into the market saying there's a$60 loaf of bread when there's really never been a$60 loaf of bread, like that's gonna create buzz, right?
00:26:17.200 --> 00:26:17.680
Sure.
00:26:18.640 --> 00:26:34.400
And I mean, I hope that the buzz benefits all of the bakers who are supporting local farms and local grains and baking with them all over the United States and not just this one location in New York.
00:26:34.559 --> 00:26:47.759
I I hope that it brings rye to the front of everybody's, you know, menu and people start thinking about using it, and hopefully it'll become more popular here in the States because it's really not, but that could change.
00:26:48.079 --> 00:26:49.119
Yeah, I agree.
00:26:49.200 --> 00:26:57.119
There, there was um actually in Portland, Oregon, when I went there, there was maybe we'll have to ask Josh about this.
00:26:57.200 --> 00:27:12.000
There was uh like a Swedish restaurant out there that served um I might be remembering this incorrectly, but like, you know, the little um little pieces of rye bread with like shrimp and uh capers and different things on top.
00:27:12.160 --> 00:27:16.079
And it was excellent, but that's normal, right, for that community.
00:27:16.400 --> 00:27:18.960
Uh, but it was really great to experience that.
00:27:19.119 --> 00:27:35.680
I didn't have to do it by spending$60 on a full loaf, but that's another way like I was introduced to it was through like Nordic or I guess Swedish restaurants is typically where I've seen stuff like that and where I'm able to try it and enjoy it.
00:27:35.839 --> 00:27:37.039
I don't know where it came from.
00:27:37.119 --> 00:27:42.799
I don't I didn't ask any of those questions at the time, but it was very normal to see that though on their menus.
00:27:42.960 --> 00:27:43.440
Yeah.
00:27:43.759 --> 00:27:47.680
I do like rye bread, and I'm not very good at making it yet.
00:27:47.839 --> 00:28:01.440
I've been practicing and I'm going to keep practicing, but I would like to use it more because it's good for farms, it's good for the environment, it's good for the earth, it's good for our bodies, and I do hope to see more of it.
00:28:01.680 --> 00:28:11.039
And if we ever make it out to New York, we will stand in line for y'all and we will buy a quarter loaf or a piece of toast and report back.
00:28:11.200 --> 00:28:20.640
But if you are listening and you have thoughts that are polite, either pro or against the$60 loaf, we would like to hear about it.
00:28:20.799 --> 00:28:29.680
I'll put a little post on the Saving Bread Podcast Instagram, and people can go off about it and then get all their feelings out.
00:28:30.400 --> 00:28:30.880
Yeah.
00:28:31.279 --> 00:28:34.000
Well, and also if you've tried it, I'd be interested to hear other people's thoughts.
00:28:34.319 --> 00:28:44.319
Because like I said, I've I've tried a traditional rye loaf outside of obviously that, just again, through going different going to different restaurants.
00:28:44.559 --> 00:28:51.920
But um I'd be interested to see how many people have actually eaten traditional rye, and if they've eaten that, what they thought about it.
00:28:52.079 --> 00:28:54.400
Yeah, we're not talking about like caraway rye, you guys.
00:28:54.480 --> 00:28:59.920
We're talking about dense, dark, dark, kind of wet.
00:29:00.319 --> 00:29:01.279
Yeah, rye bread.
00:29:01.359 --> 00:29:02.240
That's a little tangy.
00:29:03.200 --> 00:29:04.400
We want to know about it.
00:29:04.559 --> 00:29:05.039
Yeah.
00:29:06.000 --> 00:29:06.559
Yes.
00:29:06.799 --> 00:29:07.759
It is delicious.
00:29:07.839 --> 00:29:10.319
It's just its own, it's its own flavor profile.
00:29:10.480 --> 00:29:12.240
Josh makes beautiful rye breads.
00:29:12.319 --> 00:29:14.880
My friend Laura has been making some really lovely ones.
00:29:15.039 --> 00:29:17.039
So I hope to see more of it.
00:29:17.359 --> 00:29:19.599
And this could be a turning point.
00:29:19.839 --> 00:29:21.200
So TBD.
00:29:21.839 --> 00:29:23.279
The turning point of rye happened.
00:29:23.519 --> 00:29:24.880
The turning point of rye happening.
00:29:25.200 --> 00:29:25.440
Yeah.
00:29:25.599 --> 00:29:28.240
I think it actually will, people will talk about this for a long time.
00:29:28.319 --> 00:29:31.680
So whoever did their marketing, I mean, man, they really did a good job.
00:29:31.920 --> 00:29:34.799
Yeah, kudos to them on that$60 price point.
00:29:35.039 --> 00:29:36.880
Yeah, pay your maybe pay your employees more.
00:29:36.960 --> 00:29:37.279
I don't know.
00:29:37.359 --> 00:29:37.920
Start there.
00:29:38.160 --> 00:29:38.799
Start there.
00:29:39.119 --> 00:29:41.759
And please evolve to using local things.
00:29:42.240 --> 00:29:42.720
Please do.
00:29:43.039 --> 00:29:45.200
Don't waste all that gas getting flour here.
00:29:45.279 --> 00:29:46.000
It's not cool.
00:29:46.240 --> 00:29:46.559
No.
00:29:46.799 --> 00:29:48.160
Um, anything else?
00:29:48.319 --> 00:29:50.720
I think that's everything we wanted to chit-chat about today.
00:29:50.799 --> 00:29:53.359
We did a good job keeping it to 30 minutes.
00:29:53.680 --> 00:29:54.319
I think we did.
00:29:54.559 --> 00:29:57.039
At some point in our next rabbit hole.
00:29:57.279 --> 00:30:04.880
Um well, we should talk about you have um your class upcoming, right?
00:30:05.519 --> 00:30:11.680
Yeah, I have a I've been planning a really cool three-day classes.
00:30:12.000 --> 00:30:16.720
I guess the word that I'm using right now, but it's more of a experience.
00:30:16.960 --> 00:30:17.119
Yeah.
00:30:17.440 --> 00:30:22.079
Because most of the classes that I've been to and I've taught, they're very fast-paced.
00:30:22.319 --> 00:30:24.799
It's more about large-scale production.
00:30:25.119 --> 00:30:28.640
I hope that this feels like a grounding experience.
00:30:29.200 --> 00:30:45.680
Um, I mean, speaking of cost, the the tuition will be higher than normal for a three-day experience like this, but it's because we're pouring a lot of that back into the students through custom merchandise, premium ingredients.
00:30:45.839 --> 00:30:49.039
Um, we're gonna have someone hand make pasta for them during class.
00:30:49.200 --> 00:30:57.359
We are having a meal catered on the third day so we can all bond together, and everything in between is going to be beautifully thought out.
00:30:57.680 --> 00:31:13.279
So I hope that it's more of an opportunity to connect and learn and grow as bakers versus some of these really fast-paced, a little slightly more stressful environments that you know you would normally go to, which are good in their own way.
00:31:13.440 --> 00:31:19.039
This is how we learn, but I think some people learn better at a little bit slower pace.
00:31:19.359 --> 00:31:19.839
Yeah.
00:31:20.160 --> 00:31:21.359
No, that's really awesome.
00:31:21.680 --> 00:31:23.839
And three amazing women, right?
00:31:24.240 --> 00:31:24.720
Yeah.
00:31:24.960 --> 00:31:26.960
I really like working with women.
00:31:27.200 --> 00:31:29.279
I I'm a girls' girl.
00:31:29.440 --> 00:31:33.279
I love learning from other women and supporting other women.
00:31:33.599 --> 00:31:42.400
And I just think something really lovely happens when women create together, and I'm looking forward to bringing that to the community.
00:31:42.720 --> 00:31:44.400
Yeah, that's very exciting.
00:31:44.640 --> 00:31:55.599
Especially, I mean, um, not as many women bakers have the opportunity to get together and be able to provide a specific experience like that, right?
00:31:55.759 --> 00:31:57.359
So I think that's really cool.
00:31:57.599 --> 00:32:06.960
Sometimes it can be a little bit intimidating to go into a class, right, with a majority of men, men with a male teacher trying to learn in a really fast-paced environment.
00:32:07.039 --> 00:32:15.119
So yeah, I hope that we can provide a different type of love and care to the people who are able to come.
00:32:15.279 --> 00:32:17.200
I'm really looking forward to it.
00:32:17.519 --> 00:32:19.759
And just trying something new.
00:32:19.839 --> 00:32:23.759
And the branding is super cute and cool.
00:32:24.160 --> 00:32:25.920
I would expect nothing less.
00:32:26.079 --> 00:32:26.400
Yeah.
00:32:26.480 --> 00:32:27.119
Yeah.
00:32:27.519 --> 00:32:27.839
Yeah.
00:32:27.920 --> 00:32:29.119
So we'll have to talk about that.
00:32:29.200 --> 00:32:32.480
And then I think maybe we can pick a new book to start reading with our listeners.
00:32:32.640 --> 00:32:33.119
Oh, yeah.
00:32:33.200 --> 00:32:34.400
We need to pick a new book.
00:32:34.720 --> 00:32:34.960
Yeah.
00:32:35.119 --> 00:32:35.359
Yeah.
00:32:35.519 --> 00:32:40.400
And then we have some other, yeah, if we have some other topics to go over, some other things that we've tried.
00:32:40.640 --> 00:32:42.559
So yeah, I mean, we have plenty to talk about.
00:32:42.640 --> 00:32:45.519
It's just Allie and I getting together and recording.
00:32:46.480 --> 00:32:46.960
With mics.
00:32:47.039 --> 00:32:47.279
Yeah.
00:32:47.440 --> 00:32:48.160
With mics, right?
00:32:48.240 --> 00:32:50.240
I know we talk about this stuff all the time.
00:32:51.119 --> 00:32:52.400
Just record it.
00:32:52.720 --> 00:32:53.279
Yeah.
00:32:53.599 --> 00:32:54.400
All right, friends.
00:32:54.559 --> 00:32:55.920
Well, thank you for tuning in.
00:32:56.079 --> 00:33:09.039
Again, if you have thoughts about the$60 rye loaf or any book suggestions, you can leave them on our social media, the Saving Bread Podcast, and I will have a specific post up about this episode specifically.
00:33:09.359 --> 00:33:15.440
And I'll probably have a caption that says, tell us what you think about the$60 loaf.
00:33:15.680 --> 00:33:16.640
Be polite.
00:33:17.599 --> 00:33:18.400
Be cool.
00:33:18.640 --> 00:33:18.960
Yeah.
00:33:19.119 --> 00:33:19.359
Yes.
00:33:19.599 --> 00:33:20.160
Please.
00:33:20.400 --> 00:33:21.039
Yes.
00:33:21.359 --> 00:33:22.000
All right.
00:33:22.559 --> 00:33:22.960
Cool.
00:33:23.200 --> 00:33:24.079
Bye, friends.
00:33:24.240 --> 00:33:24.880
Bye all.
00:33:26.640 --> 00:33:30.160
Thank you for listening to the Saving Bread Podcast.
00:33:32.799 --> 00:33:36.240
Music by Joshua from Dope.
00:33:38.480 --> 00:33:40.079
I'm Allie White.
00:33:40.720 --> 00:33:45.839
And as always, happy baking and long live real bread.
00:00:00.000 --> 00:00:04.080
Hi friends, welcome back to the Saving Bread Podcast.
00:00:04.240 --> 00:00:07.200
Today we have a rabbit hole episode.
00:00:07.360 --> 00:00:14.240
We're going to talk about some of the yummy things that we've eaten recently and the$60 rye bread.
00:00:14.560 --> 00:00:16.160
So let's just get into it.
00:00:16.239 --> 00:00:17.359
I'm Allie White.
00:00:17.440 --> 00:00:18.719
I'm Leah Smith.
00:00:18.960 --> 00:00:21.280
And this is Saving Bread.
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Okay, Leah, you are back.
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The listeners have missed you.
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Specifically, my husband.
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He's like, where is Leah?
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And I'm like, we're busy.
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We are busy.
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It's hard to coordinate two separate schedules, even though we live 15 minutes apart.
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I know.
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And see each other in between then.
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Daily.
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But I get it.
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No, I'm happy to be back.
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Um actually one of my coworkers, Mark, so if Mark, if you're listening, he just started listening to your podcast.
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Oh, great.
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And he started in a random order.
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And he said, Oh, perfect.
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I thought you said you were on these.
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Well, if you're listening to the interviews, then no, those are different.
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Yeah.
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So he went back to some of the educational videos, which he said were very helpful.
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Oh, good.
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I'm so glad.
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I'm glad that people are finding it helpful.
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We have been traveling a little bit, not together, separately.
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Correct.
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And tasting and trying new breads, trying new foods.
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So would you like to tell our listeners where you went to try some new bread and pastries that you shared with me, too?
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Yeah, so I took a trip to Napa, which is really not that far from where we are, right?
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It was a staycation, but I looked up some of the bakeries out there.
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Napa is a smaller community, so it's a little bit different than if you're going to Sonoma or like Santa Rosa, Roanoke, the Petaluma, those types of areas, right?
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It's much, it feels like much bigger to me.
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So when I looked up a couple of the places, there weren't a lot, I would say, in Napa proper bakeries that I was trying to get their bread, right?
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I was interested in what they were making.
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But I did find that there was a new bakery that opened recently called Mulan, M-O-U-L-I-N, in Napa.
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It's run by, I believe, a husband and wife, from what I can tell on Instagram, because that's how we stalk people and understand what's going on and look at their bread.
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And and so what was interesting about them is that they had a mill on site, right?
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And so they're milling their own flour.
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They were using whole grain flour in all of their pastries.
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So I actually went there on my way and I recognized the gentleman behind the counter as who I believed was the owner, but also the head baker, right?
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And so I kind of approached him and said, Hey, my friend and I run a podcast, and so I'm a little bit interested in what you're doing here.
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And so yeah, he gave me some really great information that he tries to use whole grains and everything that he makes.
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Um he makes a smaller subset of items, and also their pastries looked really well done.
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And so, any anyway, I went there the first time.
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I grabbed something small because I was kind of coming in and out.
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Also, their coffee was incredible.
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Chatted with him for a few minutes and then moved on knowing that I would come back later.
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And so I ended up coming back later, and that's when I grabbed a box for you and I.
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So I grabbed actually a loaf of their bread.
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Um, I grabbed a sandwich from them on their facaccia, which I believe also has uh like whole grain in it because it was well, the only reason why I know this or I think that I know this is because it was brown, which is a good indicator, at least for me.
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Brown wheat, right?
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Like, you know, I'm going back to you know, some childhood learnings of if it's brown, it probably has whole wheat in it anyway, or whole grain.
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And so anyway, the focaccia sandwich, uh, and then many of their different pastries that they had, which I forget, they had a traditional like croissant, chocolate croissant, things like that.
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And you and I split them all up and had them, and even their loaf of bread actually we cut in two, and all of it was very well done.
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I think you and I had this discussion as I was texting you because the first thing that we do is cut open the bread and then split it and see what it looks like from the inside.
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It had great flavor, but uh yeah, it was really great.
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I recommend anybody going up there to give it a try.
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They're very, very nice.
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Their shop is really small, it's in downtown Napa, super cute.
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I thought the prices too are pretty reasonable for Napa.
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Sure.
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Um and for what he they're doing, what we tried to talk about here, right?
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Interesting milling, doing everything, homegrown, getting local resources, local flour.
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You talk about central milling, things like that.
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So that's so cool.
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I love that you went out of your way to find something like that and the pictures and everything that I tried was was really delicious, but it looked really beautiful in the shop too.
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So I feel like it would be a good place to, if you're in that area, just kind of it's worth the stop, essentially.
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Yeah, it was, like I said, very, very well done.
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Um, a smaller shop definitely was already getting popular.
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So I went over the first time I went was like a Friday afternoon.
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So to be honest, they didn't have as much stuff either.
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And so I grabbed maybe like one or two things just for me to try and grabbed a coffee and and left.
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But when I came back Sunday morning, there was a line already of probably 10 people deep with another handful behind me, like five or six.
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Good for them.
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So yeah, it's awesome.
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Amazing.
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They have a little breakfast uh option as well.
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But yeah, give it a try.
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Um great, really great stuff.
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Great people.
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Great people, we like great people.
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Yeah, that's what it's all about.
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I got to try a new bakery as well.
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Mine was a little bit farther away.
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I went to Mexico City and got to poke around there for a few days.
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And I went to Pandería Roseta.
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And ever since I saw the pictures of it, I knew I just had to go and I had to experience being there.
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And we walked there and there was a long line outside of the door.
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But they have to go orders, or you can sit down and order your pastries there.
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And both times, even though the line was very long, because we went, we ended up going back because it was so good.
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I think it was only about 20 minutes wait, so it wasn't that bad.
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And they have an extensive menu, they have coffee, they have breakfast foods, they have pastry, they have breads.
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I really wanted to try their guava roll because that's what they're most well known for.
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It's like a uh kind of like a croissant dough, like a Danish almost, but filled with guava.
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We ordered that.
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We've got the pan de lote, the corn, like it's like a little cornbread, a whole wheat croissant with like a honey brushed over the top.
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What else do we get?
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A cardamom roll.
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I ordered basically like so many things.
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I wanted to try everything.
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We got a concha and we got a tris leches cake that was lavender, which typically I'm not a lavender person, but for some reason it was just really speaking to me.
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And we might have got a few other things.
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So we went one day, got a few things, and went back the next day and got a few more.
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And if anyone is heading to that area, I think it is worth the stop just because it's so beautiful inside.
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But the tres leches cake, we got it on day one and the second time that we went back because it was one of the most delicious things I've ever tasted in my life.
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I don't understand how they got so much like moisture into a cake, but you cut into it and the the milk just kind of like oozed out of the cake, and it was so flavorful, and it wasn't soapy or anything like that.
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The guava roll was also delicious.
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The coffee was excellent, but just the atmosphere, I think, was my favorite part about being there.
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It's almost looks like it could have been like an apothecary or a small library at some point, and you kind of just walk in and walk out, but they have these beautiful shelves full of bread and pastry, and they write the menu on the wall.
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It's very um like aesthetically pleasing and very representative of the culture, and yeah, it was a great experience.
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So I felt super lucky to be down there and able to try some new things.
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And I had never had um the pandealote, the cornbread, before.
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I mean, I've had cornbread, obviously, here, but this was more like a custard inside.
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And so when you break it open, it was very wet also, and then there was whole chunks of corn.
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And we actually had it at a breakfast place that we went to as well.
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It came around with these big baskets of bread, and you can choose any of the ones that you want.
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So I chose the cornbread, and it was so delicious.
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It was so memorable that I would like to try making it here, especially because the corn in Morgan Hill is almost ready for harvesting.
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Yeah, and it's so I mean fresh corn season season.
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Fresh corn, I mean love.
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Oh my gosh.
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Does it get better?
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I mean, it's the best time of year.
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I love corn.
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I love corn tortillas, I love corn from the grill, I love corn bread, I love corn.
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I'll just eat corn raw on a salad.
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Like it's so good.
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It's so good.
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So I think that would be a fun thing to try making.
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Yeah, it was a great trip.
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So if any of our listeners have been to Mexico City and they know about it and you've had those things, it's very exciting.
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And if you haven't been, I would say the trip to Mexico City is worth it alone just to try the food there.
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We also went to Frida Kahlo's house.
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Oh, very soul.
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Yeah, so that was also a memorable part of the trip.
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It was really fun.
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It was a little sad to come home, but reality.
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Ran out of the city.
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So, okay, the corn pastry that you're talking about though, or the bread.
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What does it look like as a piece of bread though?
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Like, yeah, it it looks like a muffin that's flat on top.
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Oh, okay.
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Okay, okay, okay.
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And it was cool because at the at Panduria Bosetta, they baked it inside of the husk.
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So the husk like went into the muffin pan, like as a muffin liner, and they baked it right in there.
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So that was really beautiful and a really cool way to present it.
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Oh, that's really neat.
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Okay.
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Yeah.
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And it's actually made of like cornmeal.
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The bread is made of cornmeal, and then they have like a corn custard inside.
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Yeah, it's it's hard to explain it.
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It's it almost was like a souffle in a weird way.
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I don't know if that's like the right term for it, maybe a little bit thicker than that, but it was like a custardy souffle.
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It was very soft, very milky inside, but it did have a little bit of like the hardiness of a cornbread.
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It was it was a combination, I would say, of like a souffle and a cornbread together.
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It's really good.
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That's honestly my worst fear to make, though, is something that's thicker on the inside.
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Because you can't really tell when it's done.
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Yeah.
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It it seems like it would be easy to make.
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No, because it's supposed to be wet.
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So you're like, well, how wet though?
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Um I'll have to practice.
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I would I would like to try making.
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I've been looking up a couple of different um recipes online, and um I like to bring Leah my my good bakes and my failed bakes at school pickup.
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I'm like, eat this.
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So I'm sure you'll be getting some pandea lote soon.
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Uh yeah, that's I mean, I still think probably a not structurally great corn.
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Like what you're describing is still going to be very good either way.
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It just structurally might not hold together.
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Although I think that's why it's in the muffin tin, you know, to give it some girth.
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This conversation's taking a turn.
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Okay.
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I think that we should talk about what everyone is talking about in the bread world right now.
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Um, the$60 rye bread from rye in New York City.
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It's bold.
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It's wild.
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Wild.
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Wild is a polite way to say it.
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Um Martin Martin Auer?
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I don't know how to say his last name.
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I've heard people say it.
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I'm so sorry.
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I should have looked before I before I uh started recording this podcast.
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Either way, I also heard that he has a bakery um in Austria, right?
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And uh that same bread is like 18 euros or something like that.
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People are gonna hear this and they're gonna correct me.
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I'm generalizing mostly what I've heard and seen that might not be 100% accurate, but what I've heard is that he sells the same bread elsewhere, not in this country, for a fraction of the cost that he's selling it here.
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How do you feel about it as someone who's not baking for a living and would be interested?
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You're interested in trying fresh grains, you're interested in trying local things.
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Can I also tell you that the flour is not from here?
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It's being shipped from Austria.
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Um, it's not American grown.
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Um, the employees are being paid$23 an hour.
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Um obviously they have to rent out a space in, I believe it's like Manhattan.
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I'm not exactly sure where the location is.
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I'm pretty familiar with New York, but I didn't actually look up the address before we started this.
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But um, I just want to know what your thoughts are.
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I think it would be something of a novelty to me personally.
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Like I would, if there was something like that happening here, I think I would text you and say, like, hey, this is happening.
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Let's split it and try it and see what happens.
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And I would likely never go back.
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And I and I'm just saying that from a like it just doesn't make sense for me to do that because But you'd want to know what it was all about.
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Yeah, I think it's because you and I are, I think, are pretty dedicated to trying a lot of different things for bakeries, right?
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Like we'll wait in a line.
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I have limitations on lines, like let's be honest.
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But I will still wait in a line for a little bit of time to to grab something or to try something new.
00:14:37.679 --> 00:14:45.519
Um and I will pay more money for things that are somewhat interesting depending on what they are, especially for food.
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Right.
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Um, but consistently going back to a place like that to continue to eat that kind of bread is not something that is sustainable and not something I would want to continue to do, to your point when um there's so many other bakeries around here that I would want to try or even home cottage bakeries that I would prefer to try.
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And I know it's not one for one that they're making the same bread or that you would get that that ripe bread from them, but I just for me, like that's not what I'm eating every day.
00:15:21.120 --> 00:15:21.519
Yeah.
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I understand when things cost more.
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I think when you buy things made with locally mill or locally sourced freshly milled whole grains, it it will cost more.
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There is a cost to that.
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The bakers need to pay themselves an hourly wage.
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We have to pay for people's education when we want to learn from them or buy from them.
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All of these things have to be taken into account.
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And I think they should be taken into account.
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Grayson always says bakers did not take vows of poverty.
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We cannot give it away.
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Okay, I will concede to that.
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Sixty dollars for a single loaf of bread, which is one and a half kilos, approximately what, three pounds of bread.
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It feels high, um, even considering where they're located.
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It's an incredible marketing ploy, what they've done, because everyone's talking about it.
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Um I will agree with you.
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I think I would buy it just because I am dedicated to trying all the things.
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If we were in New York, I think you and I would buy a quarter of a loaf just to taste it, to say that we did it.
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Absolutely.
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Absolutely.
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I don't know if I could, I don't know if I could hand over 60 of my dollars to them because I find what they're doing to be a little bit not my favorite, but I would want to taste it and just know um and say that I did it.
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Uh, I understand why people want a boycott.
00:16:51.120 --> 00:16:52.960
I understand why people want to stand in line.
00:16:53.120 --> 00:17:00.159
You know, I see pay I see pictures of influencers holding their rye bag and posing in front of the store.
00:17:00.399 --> 00:17:00.960
Of course.
00:17:01.200 --> 00:17:07.359
The the inside of the store feels very um, it's a very clean aesthetic.
00:17:07.519 --> 00:17:12.559
It's giving like Kardashian a little bit, you know, like the Skims branding, the Skims vibe.
00:17:12.720 --> 00:17:13.279
Do you know what I mean?
00:17:13.440 --> 00:17:14.799
Like everything's beige.
00:17:15.279 --> 00:17:16.640
Yes, uh clean accent.
00:17:17.039 --> 00:17:18.079
Hospital adjacent.
00:17:18.319 --> 00:17:21.039
Yes, hospital adjacent is a nice way to say it.
00:17:21.119 --> 00:17:22.880
And I I get it though.
00:17:22.960 --> 00:17:27.920
I mean it's it is it's striking, especially with the dark rye breads against the wall.
00:17:28.000 --> 00:17:30.079
I I think what they're doing is smart.
00:17:30.240 --> 00:17:33.759
Just because something is smart doesn't make it okay, though.
00:17:34.240 --> 00:17:41.039
I I don't love the idea of bread as a luxury item.
00:17:41.200 --> 00:17:46.319
It's already expensive, especially when you're supporting these local millers and these local farmers.
00:17:46.559 --> 00:17:52.720
I think the part where I feel a little bothered is the fact that they're not using rye grown here.
00:17:52.880 --> 00:18:14.240
I understand that he wants to make his traditional bread, and in order to do that, he needs to have flour shipped from far away to use to make here, but the store is open in America, so when you're making bread, it I feel like it would make more sense just from an environmental perspective to use something that was grown here.
00:18:15.359 --> 00:18:23.200
Um their employees are not being paid what I would consider to be an astronomical wage or anything like that.
00:18:23.519 --> 00:18:25.359
So I I don't know.
00:18:25.599 --> 00:18:28.720
They also have containers for the rye bread.
00:18:28.799 --> 00:18:37.759
I'm not sure if you saw me post about this, but they're$500 for I think it's maybe a$450 container just to put the rye bread inside.
00:18:38.000 --> 00:18:40.880
They've got, you know, very expensive merchandise.
00:18:41.519 --> 00:18:45.680
It feels it feels I don't know.
00:18:45.839 --> 00:18:56.480
All I can say is it just sort of doesn't feel great in my body when I think about it, but but I think that we do need to use a lot more rye in our baking because it's so good for the environment.
00:18:56.640 --> 00:19:03.279
And now almost as a rebellion, I feel like my entire feed is full of people making rye bread.
00:19:04.799 --> 00:19:09.200
Yeah, I mean, I I agree with you on all those points, right?
00:19:09.279 --> 00:19:20.960
I I also think that if you want to start making your own rye bread with what you have, like how you make it traditionally, but then trying to incorporate how you would make that same thing here.
00:19:21.200 --> 00:19:22.240
Uh you know what I mean?
00:19:22.319 --> 00:19:38.559
I I would hope that that evolves for that, even though I don't know if it will, but that would be great if it was like an evolution of like this is yeah, this is like what I have now, so you all understand what this is, and then this is how I would make it here using what is local.
00:19:38.799 --> 00:19:49.440
And then you sell both, people can compare however you want to do that, or how closely he can make it to his, you know, the flower that he sources from from home.
00:19:49.599 --> 00:20:08.559
But yeah, I I mean in this day and age, there's just a lot of things right now that feel a bit gimmicky to to have like a$60 rye bread, it just it it's not really that surprising for a lot of things that are coming around nowadays, right?
00:20:08.640 --> 00:20:15.359
With these pop-ups of this one specific thing that is incredibly expensive for reasons unknown, right?
00:20:15.519 --> 00:20:20.319
Like reasons unknown is the part that I have the issue with.
00:20:20.559 --> 00:20:45.359
If there's value in something, I guess if I knew that those dollars were going to farmers that were within, yeah, maybe a 30 mile to two hour radius from the location of the store, all of the employees were being paid well above a minimum wage for the area, living wage or whatever.
00:20:45.680 --> 00:20:51.599
Um maybe the store was built with all of these environmental things in mind.
00:20:52.000 --> 00:20:57.200
Maybe there's zero waste or what have you, and all of everything along the way is fair.
00:20:57.279 --> 00:21:00.640
And they were really transparent about that, where all the dollars are going.
00:21:00.799 --> 00:21:03.200
Their rent, I'm sure, is astronomical.
00:21:03.839 --> 00:21:10.480
If there was a little bit more transparency, I think I could say, like, you know what, that is a lot of money.
00:21:10.640 --> 00:21:13.920
But thank you for highlighting these local farms.
00:21:14.079 --> 00:21:21.440
Thank you for supporting the farmers that are struggling, um, and for exposing the world and the US to more rye breads.
00:21:21.519 --> 00:21:27.039
But unfortunately, they took a much different path and it was, it feels more like this is what it is.
00:21:27.119 --> 00:21:29.920
And if you don't like it, like you're not cool or whatever.
00:21:30.000 --> 00:21:30.400
I don't know.
00:21:30.480 --> 00:21:32.559
It just feels a little bit weird.
00:21:32.799 --> 00:21:35.200
Again, I would, I would wait in line.
00:21:35.359 --> 00:21:40.160
I would buy a quarter loaf and I would taste it with you so we could talk about it.
00:21:40.480 --> 00:21:44.400
Yeah, and I mean, I'm just in uh those things are intriguing to me anyway.
00:21:44.559 --> 00:21:45.920
Like, is it really worth it or not?
00:21:46.079 --> 00:21:57.279
I mean, again, there are things that I'm not gonna wait in line for if uh food is an exception for me for Yes, you know, I mean I think you and I would also want to talk to everybody in the line.
00:21:57.759 --> 00:21:58.079
Yeah.
00:21:58.559 --> 00:21:58.880
Why are you?
00:21:59.279 --> 00:21:59.519
Definitely.
00:22:00.000 --> 00:22:01.519
Yeah, what like what are you doing here?
00:22:01.920 --> 00:22:03.759
Do you do you know what rye bread is?
00:22:03.920 --> 00:22:04.880
Have you ever eaten it?
00:22:05.359 --> 00:22:05.680
Yes.
00:22:05.920 --> 00:22:08.400
Um, I mean, that is a legitimate question.
00:22:08.720 --> 00:22:09.039
Yeah.
00:22:09.279 --> 00:22:10.880
I think for I don't know.
00:22:11.039 --> 00:22:15.119
And maybe somebody could correct me, right, and come in and say, like, well, rye bread is so common.
00:22:15.359 --> 00:22:22.960
But at least for rye bread for a different generation, a younger generation, I don't know what that looks like for them.
00:22:23.119 --> 00:22:25.839
Because this like whole sourdough movement came along, right?
00:22:26.079 --> 00:22:43.519
During COVID and people doing um their own sourdough in-house, becoming like really obsessed with it, but like uh like this kind of traditional rye loaf is very different than what you would get at Safeway for your marbled rye, right?
00:22:43.680 --> 00:22:45.519
Like that's not the same.
00:22:45.920 --> 00:22:54.240
And the fact that people who might never try something like this, they might go out of their way to go buy the$60 loaf or whatever.
00:22:54.319 --> 00:23:01.599
They might discover that they like it, and then maybe from there they can source it in a a different way.
00:23:01.839 --> 00:23:03.599
So it's interesting what's happening.
00:23:03.759 --> 00:23:09.359
I'm not, I'm not trying to say anything bad about them.
00:23:09.519 --> 00:23:24.000
I mean, I obviously have a lot of questions, but I will say the the outcry from everyone in the bread world of the shit absolute shenanigans of a$60 loaf has been really interesting to watch in the discussions.
00:23:24.240 --> 00:23:30.000
And most people are able to talk about it very respectfully with one another, even if they don't agree.
00:23:30.160 --> 00:23:35.519
So I'm looking forward to seeing how this kind of unfolds and if rye bread is here to stay.
00:23:36.000 --> 00:23:46.960
Yeah, I think that would be interesting for rye bread because it is a very specific taste profile than what again most people are used to when you talk about a very traditional rye bread.
00:23:47.200 --> 00:23:47.440
Yeah.
00:23:47.599 --> 00:23:52.240
Again, I don't understand a$60 loaf in any way, shape, or form.
00:23:52.400 --> 00:23:52.640
Right.
00:23:52.799 --> 00:23:53.680
I agree with you.
00:23:54.160 --> 00:23:55.839
That math doesn't math to me.
00:23:56.400 --> 00:24:04.880
Math's not math and yeah, math's not math, and even in the best case scenario of being transparent, that feels very, very high.
00:24:05.680 --> 00:24:24.559
Um so yeah, that's I guess a little, I agree with you, it's a little disappointing that that's the way though, that um like through social media and through scarcity and through the things that everybody's kind of used to with these marketing um uh tactics, right?
00:24:24.640 --> 00:24:30.559
That then people become excited and and I I do, like you said, like that people are gonna go try something new.
00:24:30.880 --> 00:24:31.680
Can I ask you a question?
00:24:31.759 --> 00:24:35.119
Because I'm really curious to hear specifically what you think about this.
00:24:35.839 --> 00:24:49.519
What do you think the media and buzz would have been like if he charged$10 for this huge loaf of bread?
00:24:49.920 --> 00:24:58.880
You don't think people would really I mean like look, yeah it's you think it's the shock value that he's playing on.
00:24:59.359 --> 00:25:12.640
I mean, yeah, there it's probably many different things, but I think if you were saying that this was a a normally priced loaf of bread, then the social media around it or the media around it would have to be very different.
00:25:12.960 --> 00:25:19.119
But sometimes the shock factor of the price of something is exactly why somebody would buy it, right?
00:25:19.279 --> 00:25:25.039
Like it's and it's kind of trendy to go to this place, right?
00:25:25.119 --> 00:25:26.880
Get a$60 loaf of bread and show it.
00:25:27.200 --> 00:25:27.359
For sure.
00:25:27.599 --> 00:25:28.799
Oh yeah, absolutely.
00:25:28.960 --> 00:25:33.519
Yeah, I got the$60 loaf of bread, like look at how cool I am, or$30, whatever.
00:25:33.759 --> 00:25:41.759
Um, and like I did it, and now I'm gonna tell you about it or not say anything about it actually at all, and just show it on my social media.
00:25:41.920 --> 00:25:49.599
But the price point definitely, I think to me, plays into the marketing of it and the popularity of it.
00:25:49.920 --> 00:25:51.920
It's the Birkenbag of breads.
00:25:52.240 --> 00:25:56.240
Yeah, because I mean it's not like the that Starbucks cup, right?
00:25:56.319 --> 00:26:01.839
Where Starbucks has its own um, like everybody knows who they are, right?
00:26:01.920 --> 00:26:07.359
So they don't have to necessarily do it by like by price, they would never get away with it.
00:26:07.440 --> 00:26:08.160
As you know what I mean?
00:26:08.400 --> 00:26:16.960
But somebody coming new into the market saying there's a$60 loaf of bread when there's really never been a$60 loaf of bread, like that's gonna create buzz, right?
00:26:17.200 --> 00:26:17.680
Sure.
00:26:18.640 --> 00:26:34.400
And I mean, I hope that the buzz benefits all of the bakers who are supporting local farms and local grains and baking with them all over the United States and not just this one location in New York.
00:26:34.559 --> 00:26:47.759
I I hope that it brings rye to the front of everybody's, you know, menu and people start thinking about using it, and hopefully it'll become more popular here in the States because it's really not, but that could change.
00:26:48.079 --> 00:26:49.119
Yeah, I agree.
00:26:49.200 --> 00:26:57.119
There, there was um actually in Portland, Oregon, when I went there, there was maybe we'll have to ask Josh about this.
00:26:57.200 --> 00:27:12.000
There was uh like a Swedish restaurant out there that served um I might be remembering this incorrectly, but like, you know, the little um little pieces of rye bread with like shrimp and uh capers and different things on top.
00:27:12.160 --> 00:27:16.079
And it was excellent, but that's normal, right, for that community.
00:27:16.400 --> 00:27:18.960
Uh, but it was really great to experience that.
00:27:19.119 --> 00:27:35.680
I didn't have to do it by spending$60 on a full loaf, but that's another way like I was introduced to it was through like Nordic or I guess Swedish restaurants is typically where I've seen stuff like that and where I'm able to try it and enjoy it.
00:27:35.839 --> 00:27:37.039
I don't know where it came from.
00:27:37.119 --> 00:27:42.799
I don't I didn't ask any of those questions at the time, but it was very normal to see that though on their menus.
00:27:42.960 --> 00:27:43.440
Yeah.
00:27:43.759 --> 00:27:47.680
I do like rye bread, and I'm not very good at making it yet.
00:27:47.839 --> 00:28:01.440
I've been practicing and I'm going to keep practicing, but I would like to use it more because it's good for farms, it's good for the environment, it's good for the earth, it's good for our bodies, and I do hope to see more of it.
00:28:01.680 --> 00:28:11.039
And if we ever make it out to New York, we will stand in line for y'all and we will buy a quarter loaf or a piece of toast and report back.
00:28:11.200 --> 00:28:20.640
But if you are listening and you have thoughts that are polite, either pro or against the$60 loaf, we would like to hear about it.
00:28:20.799 --> 00:28:29.680
I'll put a little post on the Saving Bread Podcast Instagram, and people can go off about it and then get all their feelings out.
00:28:30.400 --> 00:28:30.880
Yeah.
00:28:31.279 --> 00:28:34.000
Well, and also if you've tried it, I'd be interested to hear other people's thoughts.
00:28:34.319 --> 00:28:44.319
Because like I said, I've I've tried a traditional rye loaf outside of obviously that, just again, through going different going to different restaurants.
00:28:44.559 --> 00:28:51.920
But um I'd be interested to see how many people have actually eaten traditional rye, and if they've eaten that, what they thought about it.
00:28:52.079 --> 00:28:54.400
Yeah, we're not talking about like caraway rye, you guys.
00:28:54.480 --> 00:28:59.920
We're talking about dense, dark, dark, kind of wet.
00:29:00.319 --> 00:29:01.279
Yeah, rye bread.
00:29:01.359 --> 00:29:02.240
That's a little tangy.
00:29:03.200 --> 00:29:04.400
We want to know about it.
00:29:04.559 --> 00:29:05.039
Yeah.
00:29:06.000 --> 00:29:06.559
Yes.
00:29:06.799 --> 00:29:07.759
It is delicious.
00:29:07.839 --> 00:29:10.319
It's just its own, it's its own flavor profile.
00:29:10.480 --> 00:29:12.240
Josh makes beautiful rye breads.
00:29:12.319 --> 00:29:14.880
My friend Laura has been making some really lovely ones.
00:29:15.039 --> 00:29:17.039
So I hope to see more of it.
00:29:17.359 --> 00:29:19.599
And this could be a turning point.
00:29:19.839 --> 00:29:21.200
So TBD.
00:29:21.839 --> 00:29:23.279
The turning point of rye happened.
00:29:23.519 --> 00:29:24.880
The turning point of rye happening.
00:29:25.200 --> 00:29:25.440
Yeah.
00:29:25.599 --> 00:29:28.240
I think it actually will, people will talk about this for a long time.
00:29:28.319 --> 00:29:31.680
So whoever did their marketing, I mean, man, they really did a good job.
00:29:31.920 --> 00:29:34.799
Yeah, kudos to them on that$60 price point.
00:29:35.039 --> 00:29:36.880
Yeah, pay your maybe pay your employees more.
00:29:36.960 --> 00:29:37.279
I don't know.
00:29:37.359 --> 00:29:37.920
Start there.
00:29:38.160 --> 00:29:38.799
Start there.
00:29:39.119 --> 00:29:41.759
And please evolve to using local things.
00:29:42.240 --> 00:29:42.720
Please do.
00:29:43.039 --> 00:29:45.200
Don't waste all that gas getting flour here.
00:29:45.279 --> 00:29:46.000
It's not cool.
00:29:46.240 --> 00:29:46.559
No.
00:29:46.799 --> 00:29:48.160
Um, anything else?
00:29:48.319 --> 00:29:50.720
I think that's everything we wanted to chit-chat about today.
00:29:50.799 --> 00:29:53.359
We did a good job keeping it to 30 minutes.
00:29:53.680 --> 00:29:54.319
I think we did.
00:29:54.559 --> 00:29:57.039
At some point in our next rabbit hole.
00:29:57.279 --> 00:30:04.880
Um well, we should talk about you have um your class upcoming, right?
00:30:05.519 --> 00:30:11.680
Yeah, I have a I've been planning a really cool three-day classes.
00:30:12.000 --> 00:30:16.720
I guess the word that I'm using right now, but it's more of a experience.
00:30:16.960 --> 00:30:17.119
Yeah.
00:30:17.440 --> 00:30:22.079
Because most of the classes that I've been to and I've taught, they're very fast-paced.
00:30:22.319 --> 00:30:24.799
It's more about large-scale production.
00:30:25.119 --> 00:30:28.640
I hope that this feels like a grounding experience.
00:30:29.200 --> 00:30:45.680
Um, I mean, speaking of cost, the the tuition will be higher than normal for a three-day experience like this, but it's because we're pouring a lot of that back into the students through custom merchandise, premium ingredients.
00:30:45.839 --> 00:30:49.039
Um, we're gonna have someone hand make pasta for them during class.
00:30:49.200 --> 00:30:57.359
We are having a meal catered on the third day so we can all bond together, and everything in between is going to be beautifully thought out.
00:30:57.680 --> 00:31:13.279
So I hope that it's more of an opportunity to connect and learn and grow as bakers versus some of these really fast-paced, a little slightly more stressful environments that you know you would normally go to, which are good in their own way.
00:31:13.440 --> 00:31:19.039
This is how we learn, but I think some people learn better at a little bit slower pace.
00:31:19.359 --> 00:31:19.839
Yeah.
00:31:20.160 --> 00:31:21.359
No, that's really awesome.
00:31:21.680 --> 00:31:23.839
And three amazing women, right?
00:31:24.240 --> 00:31:24.720
Yeah.
00:31:24.960 --> 00:31:26.960
I really like working with women.
00:31:27.200 --> 00:31:29.279
I I'm a girls' girl.
00:31:29.440 --> 00:31:33.279
I love learning from other women and supporting other women.
00:31:33.599 --> 00:31:42.400
And I just think something really lovely happens when women create together, and I'm looking forward to bringing that to the community.
00:31:42.720 --> 00:31:44.400
Yeah, that's very exciting.
00:31:44.640 --> 00:31:55.599
Especially, I mean, um, not as many women bakers have the opportunity to get together and be able to provide a specific experience like that, right?
00:31:55.759 --> 00:31:57.359
So I think that's really cool.
00:31:57.599 --> 00:32:06.960
Sometimes it can be a little bit intimidating to go into a class, right, with a majority of men, men with a male teacher trying to learn in a really fast-paced environment.
00:32:07.039 --> 00:32:15.119
So yeah, I hope that we can provide a different type of love and care to the people who are able to come.
00:32:15.279 --> 00:32:17.200
I'm really looking forward to it.
00:32:17.519 --> 00:32:19.759
And just trying something new.
00:32:19.839 --> 00:32:23.759
And the branding is super cute and cool.
00:32:24.160 --> 00:32:25.920
I would expect nothing less.
00:32:26.079 --> 00:32:26.400
Yeah.
00:32:26.480 --> 00:32:27.119
Yeah.
00:32:27.519 --> 00:32:27.839
Yeah.
00:32:27.920 --> 00:32:29.119
So we'll have to talk about that.
00:32:29.200 --> 00:32:32.480
And then I think maybe we can pick a new book to start reading with our listeners.
00:32:32.640 --> 00:32:33.119
Oh, yeah.
00:32:33.200 --> 00:32:34.400
We need to pick a new book.
00:32:34.720 --> 00:32:34.960
Yeah.
00:32:35.119 --> 00:32:35.359
Yeah.
00:32:35.519 --> 00:32:40.400
And then we have some other, yeah, if we have some other topics to go over, some other things that we've tried.
00:32:40.640 --> 00:32:42.559
So yeah, I mean, we have plenty to talk about.
00:32:42.640 --> 00:32:45.519
It's just Allie and I getting together and recording.
00:32:46.480 --> 00:32:46.960
With mics.
00:32:47.039 --> 00:32:47.279
Yeah.
00:32:47.440 --> 00:32:48.160
With mics, right?
00:32:48.240 --> 00:32:50.240
I know we talk about this stuff all the time.
00:32:51.119 --> 00:32:52.400
Just record it.
00:32:52.720 --> 00:32:53.279
Yeah.
00:32:53.599 --> 00:32:54.400
All right, friends.
00:32:54.559 --> 00:32:55.920
Well, thank you for tuning in.
00:32:56.079 --> 00:33:09.039
Again, if you have thoughts about the$60 rye loaf or any book suggestions, you can leave them on our social media, the Saving Bread Podcast, and I will have a specific post up about this episode specifically.
00:33:09.359 --> 00:33:15.440
And I'll probably have a caption that says, tell us what you think about the$60 loaf.
00:33:15.680 --> 00:33:16.640
Be polite.
00:33:17.599 --> 00:33:18.400
Be cool.
00:33:18.640 --> 00:33:18.960
Yeah.
00:33:19.119 --> 00:33:19.359
Yes.
00:33:19.599 --> 00:33:20.160
Please.
00:33:20.400 --> 00:33:21.039
Yes.
00:33:21.359 --> 00:33:22.000
All right.
00:33:22.559 --> 00:33:22.960
Cool.
00:33:23.200 --> 00:33:24.079
Bye, friends.
00:33:24.240 --> 00:33:24.880
Bye all.
00:33:26.640 --> 00:33:30.160
Thank you for listening to the Saving Bread Podcast.
00:33:32.799 --> 00:33:36.240
Music by Joshua from Dope.
00:33:38.480 --> 00:33:40.079
I'm Allie White.
00:33:40.720 --> 00:33:45.839
And as always, happy baking and long live real bread.
