Restaurant magazine investigates how to make dough from bread

1 commentBy Peter Ruddick , 04-Dec-2012
Last updated the 04-Dec-2012 at 18:24 GMT

Related topics: Business, Venues, Events & Awards, People, Trends & Reports, New Products, Restaurants

How can restaurants source good-quality bread? Is it sustainable for chefs to bake their own, what should you serve it with and is there money to be made from a freshly-baked loaf? Restaurant magazine posed just those questions for the latest issue.

Using your loaf: In its December 2012 issue, Restaurant magazine takes a look at restaurants that have become experts at baking bread

Using your loaf: In its December 2012 issue, Restaurant magazine takes a look at restaurants that have become experts at baking bread

For the cover feature of the December edition of the magazine, out tomorrow (December 5), Joe Lutrario talks to experts who are certainly not half baked including Steve Drake, chef-patron at Drakes in Surrey; bread expert and food writer Dan Lepard and Justin Piers Gellatly, head baker and pastry chef at the St John group.

The Great British Bake Off might have pushed real bread up the agenda of 'Joe Public' but it can be expensive for restaurants to have artisan loaves delivered which has brought about something of a resurgence in restaurant bread.

However baking your own needs both space and time which can be tricky to pin down in many restaurants.

There is a thorough examination of how restaurants can find the time to bake, what the current trends are and how operators can make money from bread, butter and accompaniments.

"I hope I can speak for most bakers and pastry chefs when I say that we like our bread plain, but put a bread basket in front of the general public an they'll go for the sun-dried tomato bread every time," Lepard told Restaurant magazine. "This is happily starting to change though; people are beginning to value purity."

Also in the December issue:

  • Ed's Easy Diner is in the spotlight in the Business Profile
  • Tom Kerridge shows how to cook a loin of venison dish on the menu at his pub restaurant The Hand & Flowers
  • Table for Two turns its attention to former Roganic chef Ben Spalding as he talks John Salt
  • Photos from the R200 awards
  • A focus on why chefs are increasingly turning to the cookbook world
  • And grower Champagne features in Liquid Assets
  • Plus all the latest news and openings reviewed

The December issue of Restaurant is out tomorrow. The magazine is available at large branches of WH Smith or you can subscribe here.

1 comment (Comments are now closed)

Keep it real!

If you offer baguettes, rolls, wraps, whatever, stand out from the crown by making sure it's Real Bread!

Whether upskilling your own team to bake or buying from a local, independent bakery, genuinnely-fresh (not part-bake) additive-free bread is something you can boast about to your customers. #RealBread

Report abuse

Posted by Chris Young, Real Bread Campaign
05 December 2012 | 12h14

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