What You Missed at How to Bake at the Brooklyn Brewery

Last night baking aficionados made their way through buckets of rain to learn a thing or two about the art of baking and running a small business at the Brooklyn Brewery, part of Edible Brooklyn’s on-going series of cooking how-tos. While being treated to pretzels from Martin’s Pretzels, shortbread from SCRATCHbread and mini-loaves from Orwasher’s, attendees settled in — brew in hand, as this is a brewery, after all — to hear three expert bakers.

(Check out the photos on our Facebook page here.)

Alfred Milanese of Martin’s Pretzels was up first, and he used a slideshow take the audience through the history of the company and pretzels themselves. Matthew Tilden of SCRATCHbread was asked about the running of a small business, which lead to his telling of how he became a baker (and acquired the company logo in tattoo form on his arm). The evening’s discussion ended with Keith Cohen of Orwasher’s flour-y hands-on demonstration of how to make real artisan loaves.

And with that, another insightful How-To evening came to a close.  Aspiring and accomplished bakers put their umbrellas back up and headed back out into the elements, armed with a new set of knowledge… and better still, that mini-loaf of bread.

 

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.