Close Encounters of the Bread Kind

Another Saturday at the Athens Farmer’s Market, with lots of customers coming out to try some of our slightly wacky, yet delicious breads. This Saturday we had the fight of our lives with gregarious paper wasps going after the Purple People Eater, so named for its blueberries, in a frenzy. (I first thought they were yellowjackets but I asked for their papers. Yuk yuk…yes, dumb.)

The variety was cut short this time because of late night pizza business but as I like to say, a pizza in the hand is worth two calzones in the bush.

Here are some photos of the breads:

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Large Pide with Spinach, Ricotta, Parmesan and Carmelized Red Onion, Black Sesame Seed

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Leek-a-Choke with Carmelized Leeks, Artichokes and Parmesan

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The Purple People Eater, Butternut Squash and Pumpkin braised in Honey, Vanilla, Nutmeg and Cinnamon then added  to Whole Wheat with Blueberries and topped with a Compote of Mango, Apricot and Blueberries.

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Afghani Snowshoe Na’an with Horseradish, Parmesan, Lemon Zest, Dill and Black Sesame Seeds

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Ciabatta

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Stuffed Fougasse with Roasted Garlic Pudding made with Ricotta, parmesan and topped with Aged Cheddar


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Sea Salt and Herb Fougasse with Extra Virgin Olive Oil

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Cherry and Walnut Couronne made with Whole Wheat

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Alta Cucina Tomato Pizza al Taglio with Whole Milk and Fresh Mozzarella, Parmesan, and farmer’s market veggies

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Peruvian Purple Potato Bread with Organic Corolla Potatoes, Fresh Dill, Dill Pickles, Yellow Onion, Garlic, Sun dried Tomato and Aged Cheddar


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Asiago Fougasse

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Italian Sausage Bread with Onions and Green Peppers, Red Pepper Flakes, with and without poppy seeds

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Guadalajaran Pepper Bread with Roasted Cayenne, Tornado, Padron, Habanero, Hot Yellow Peppers, Black Beans, Corn, Cilantro, Cumin, Onion, Garlic (Sorry, no photo but I’ll give you a visual of most faces of folks who tried it.)

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End of the Season Tomato Pie with Freshly sliced heirlooms, Whole Milk Mozzarella and Parmesan, Basil Pesto or Black Sesame Seeds

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Assorted Pizza al Taglio

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Super Mushroom with Porcini, Shiitake, Button, Portabello; Parmesan, and Roasted Garlic (Just stick a straw in that bubble hole for some umami heaven!)

Also baked for the farmer’s market: Cilantro “Tantrum” Bread with fresh Cilantro, Fresh Ginger, Garlic, White Sesame, Black Sesame, Cranberry, Red Miso (shown in video but no photo); and Bacon and Onion Ladder Bread with Roasted Fennel Seeds.

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7 Responses to “Close Encounters of the Bread Kind”

  1. mike says:

    Hey Pizzagoon Guy, (that’s a great name by-the-way) It all looks great and I can attest it tastes great too. I was the market this past weekend. You didn’t see me. I was a little embarrassed–my boys had their lunch snackin’ on all your samples of bread. I couldn’t pull them away. It was like they’re addicted to it. What do you put in that stuff!? But seriously, it looks really good. Who taken all your pictures, anyway?

  2. John says:

    hey Mike,
    I’ve got alot of samplers, so don’t be shy. When my son visits, he eats all the sea salt and herb fougasse. We do have one guy who comes at the end of the market and we call him “The Bread Whisperer” because he has never in 3 years bought anything, he just goes up and down the breads eating mouthfuls of bread saying “I like this one better than that one” and “aintcha got more samples?” This year, I was at a farmers tent who puts samples of tomatoes out and pointed the bread whisperer out…”Oh, we call him the sampler” (like the joker or riddler). Well just goes to show you…you may think nobody knows you when, in fact everyone has a humerous nickname for you. yuk yuk

  3. Michelle says:

    Oh, reading about “The Bread Whisperer” made me laugh so hard! We have someone like that who eats lots of our salsa samples at Casa’s stand! Maybe it’s the same person? Anyway, I have to attest to the awesome delicious breads from the pizza goons that Bruno and I eat for breakfast so often when we vend. The garlic-stuffed fougasse is a particular favorite of ours. I did have a funny moment when I asked you about the garlic filling, John, and you described it as pudding… Bruno nearly choked when I told him about it (he had his mouth full of bread and was trying not to laugh). What a weird way to describe this delicious filling, but pudding it is! That peruvian purple potato bread is another one of my favorites. Can’t wait to get me some more this weekend!

  4. James Ross says:

    Those food pictures all look sooooo good. That said I still think my favorite is the Sea Salt and Herb Fougasse with Extra Virgin Olive Oil. So simple yet so satisfying. None the less keep-up the good work.

  5. John says:

    Hey James,

    Yes, After slaving over those breads all night, my five year old won’t eat anything but the sea-salt and herb.
    I can’t stop eating the fougasse also, 3 weeks ago, I had one that sat for 4 days on the kitchen counter. I cut it and put it in the toaster. Oh, man, it was awesome-must be the extra virgin olive oil.
    Thanks for the comment
    jg

  6. Erica Cohen says:

    Your bread is heavenly. I don’t know what I will do when I graduate from OU. I wish I could get it at another time…I get cravings for it far more often than Saturday mornings! The leek-a-choke and super mushroom are my all-time favorites. Good stuff!!

  7. bobklein says:

    I think the bread whisperer needs a “special tasting.” Dialogue goes something like: “Sir, it’s clear that you have so discerning a palate. I have been holding back a very special sample specifically for people whom I know to understand quality.” What you put in that loaf is up to you, pizza goon. Perhaps lots of pepper, bubble gum, coffee grounds, raw quinoa (for texture), etc. The whisper may become a scream…

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