Those are the two words I mutter when I finally load the car up to leave the Athens Farmers Market every Saturday. It only takes me a few hours to sell over 400 loaves of bread, pizza, fougasse, Turkish-style pide, na’an, baguette, boule, ciabatta and everything in between. I am a real lucky guy to have a community that embraces wild and wonderful foods including as many local products as my farmer friends can throw at me. I also couldn’t do this without my baking buddies Torrey Evans, Jeremy Sykes, Joel Fair and David Valentine. Here are some pics of the stuff we bake.
A fairly insane caul fat-wrapped batard with fresh herbs and bacon. A heart healthy log of pork goodness! Just heat and gorge.
Some wonderous sourdough that Torrey Baked.
Asparagus season is here with my crunchy and delicious asparagus stuffed fougasse with a chickpea pudding, ramps and a local Integration Acres aged goat cheddar cheese.
Add to that some long fougasse filled with basil, cumin and bacon and topped with Asiago cheese.
Add to that the Bumble Bee Batard stuffed with a cool potato pudding- coming up in another post…enough already, check out the videos below.
Here are a few videos of the last months baking. Please remember, I am usually addled by the previous 12 hours of baking frenzy…not the best time to turn on the personality but I make up for it with the male and female strippers at the end of the video…Booya!