BlueRabbit

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I worked with both for a minute and they ate gas station hot dogs, mostly.

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Well yeah they do a lot of that too. Maybe I should rephrase to eat where the locals eat.

Well…unless you are a gas station hot dog aficionado. And in Baton Rouge you probably are getting some of the best there since we sorely lack a good hot dog scene.

Geffen is a strange dude and pretty much a dick.

Don Henley has battled him for 50 years.

Perkins Rowe was just sold to new owners so maybe it will help them

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Myself and a friend were a couple that ventured out in the Friday evening rain and each bought a couple loaves, Scotch Fife & Cranberry-Walnut. First booth we went to and our first introduction to your bread - both recipes are excellent. Look forward to purchasing your other breads when you return to Antioch Artisans market in mid-June, I wasn’t even aware of that market on Saturdays until I read this thread and I live only 12 minutes away…..lol.

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Hey thanks for that. I’m glad you enjoyed the breads. Considering the weather, I was happy with the turnout and I appreciate your venturing out in it and for the kind words.

It really is some good bread isn’t it? I’ve been mad my adult life that I couldn’t find much fresh bread in Baton Rouge but I can get a donut on every corner. So I just decided to learn it myself and once my friends who had eaten a lot of bad bread, told me they thought it would sell I decided to take my show on the road.

I’m really honing my skills on the fresh milled ancient grains because the nutritional value is incredible and hard to find. Plus I have a whole client base that want it just for that. A holistic approach to wellness. It’s a whole different process with hydration, time, temperature, PH but that is why I do it. Even bad looking bread still tastes great.

I’ll be introducing some new breads when I get back to the oven but still keeping my others going too.

The Fat Cat is a sun dried tomato, pesto, Parmesan hearth loaf that is a great bread and it will be on the June 14 menu. My Big Sky which is Gorgonzola walnut will be too. Multigrain Big Wave Dave will make a mid Summer appearance after being on injured reserve for a while as will BeBe’s English Toffee Crunch batch bread which is amazing.

Come introduce yourself and shoot the shite. I’ll give you a free loaf. It’s an indoor market so no worries with weather. I have two comfortable club chairs and I have visitors all day long. If we filmed it we would be like Kramer and his Merv Griffin talk show set.

Any Food Board posters or lurkers just mention it and I’ll give the buy one get one free deal. I’m confident they are good enough that I know you will come back.

Plus I have my almond butters and all the slathers and smears I make to spread on the breads. The smoked Gouda pimento cheese sells like mad as does the Feta Pistachio.

Hope to see you.

Yeah. If not come to Antioch. I’ll have a big Mother’s Day sale.

I also have different balsamic vinegars, Hot Pizza olive oil, different almond butters and will have tomorrow Smoked Gouda Pimento cheese. I’m not bringing all of that tonight. I keep those at the indoor market.

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That’s serious bread! Will check you out, thanks.

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Good. Introduce yourself. I’ll give you a buy one get one free.

If it rains out I’ll be at my regular Saturday market at The Artists Loft 7126 Antioch Road 9:00-5:00. I’ll be there anyway as I have bread for it too but if it rains tomorrow night I’ll probably have a Mother’s Day sale since I’ll have a lot extra.

Hope not. I really like that Government Street market. Crowded and a good time.

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it. I don't understand why there aren't any French bakeries in Baton Rouge. They'd make a killing.

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Killing might be a stretch.

But my business plan is to be worth hundreds in the next 3-7 years.

Sourdough is a labor of love because if I tried to get what I actually put into it with adding my labor I would have to charge $50 a loaf.

But I have built it to be self sufficient and even make a profit which makes a retirement gig fun to do.

Come check it out. Or go downtown and support them. Local sourdough is great and has a ton of great benefits.

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1-2tps Cumin? That’s all you will taste , Cumin , I hate cumin in Hummus

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You’re right. I meant tablespoons not teaspoons. 1-4 tablespoons and some sumac.

Roast 3-4 medium or so beets, cool and peel.

1 can chickpeas drained and rinsed well (if you use dried chickpeas use Alon Shaya’s Hummus recipe on YouTube which anyone making regular hummus should be using-it is the chickpea skins that need to be removed to make it very creamy)

1/4 cup tahini or to taste

2-3 minced garlic cloves

2 tablespoons lemon juice or to taste

2-3 tablespoons good olive oil

1-2 teaspoons cumin

Iced water

Blend it all using the iced water a teaspoon at a time to get whatever consistency you like.

Can add Aleppo pepper, Sumac, Za’atar if you like. I use a lot of Aleppo pepper so it’s my go to and I like Sumac in small amounts.

You can add a bit of plain Greek yogurt for a bit more creaminess and drizzle with a bit of
Pomegranate molasses.

LINK


I use Alon Shaya’s as my chickpea base hummus then add from there-pesto, roasted peppers, roasted garlic, ground lamb, sun dried tomatoes, harissa, olive tapenade, miso. Whatever.

Is that Cory Bahr? Didn’t he have another place in Monroe?