>Brot

>(I’ve been taking practice shots with my camera, and discovered that I have an “behind glass” setting. This bakery window turned out pretty well for the first try. )
Many Europeans, especially Germans, who have been to America say that they couldn’t find any decent bread there. I haven’t either, even though I live relatively close to Amish country when I’m home. Bread here is substantial — heavy even — and brown. Much of it is full of whole grains and seeds, and tastes wonderful, like…well, like bread should taste. American bread fills a need as something to hold a sandwich together (and can taste good too, but often there seems to be very little taste) but I find very few sandwiches on the restaurant menus here. They’re a bit exotic. Austrians prefer to eat their meals — even pizza — with a knife and fork.
“Bakery”, in the part of America where I come from, at least, has evolved to mean a place where you get birthday cakes, cookies, special desserts. But one of life’s most wonderful simple pleasures is the aroma of freshly baked bread, just out of the oven.

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3 Responses to >Brot

  1. Anonymous says:

    >Which is precisely why I’ve started to make my own. Some Italian delis have good bread. Not heavy, but good.ql – was in NY

  2. Gromit says:

    >We have several places that make great bread, but you can’t get it fresh-out-of-the-oven for dinnertime.Our “artisan” bread makers (mostly ex-New Yorkers who moved to the Vermont forest), sell most of their breads at the hippie food markets and at farmers markets. There is one truly wonderful bakery in town for breads (Klinger’s in South Burlington), but they do all their baking before dawn, so that they can get it into the stores and coffee shops for the day’s business.

  3. SV says:

    >Come try the bread in Portland!

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