We spent winter break in Chile. I was nineteen, shy, too self-conscious to use what little high school Spanish I had, and eager to explore. It was my first trip abroad without parents or school. After three weeks of backpacking and buses we returned to Santiago, a little grungy and tired but no worse for wear. In the hours before our flight home, we stashed our packs in the lockers at the train station and went wandering. Somewhere on that city ramble I bought a bag of pan de miel from a street vendor. They were like honey hardtack, I think: round, hard, and the size of my palm. They were probably just white flour, baking soda, water, honey, and a pinch of salt. If I ate them now, I doubt I'd recognize the taste. But the idea of them has stuck in my memory. When I remember that trip, I remember the murals of Valparaíso, the lonely beauty of Torres del Paine, the windy beaches and hand-cut shingles of Chiloe, the volcanoes and deep gorges and the massive araucaria. And I remember that last day: the sunshine, my hunger, and the pleasure of eating flat, hard, honey biscuits.
See you soon.
Owner | Baker
TODAY AT MARKET
Red & White
Mountain Rye + Vollkornbrot
Ring Rye (from the winter bread subscription)
Seedy Buckwheat (a recipe from my winter bakery tour, incidentally cereal-free)
Chocolate Malt Chocolate Chip Cookie
Bittersweet Chocolate Cookie
Hazelnut + Sour Cherry Cake
Brown Butter + Nibby Buckwheat Shortbread
Sign up through the end of May or order a single loaf.
Red & White
Rosemary Sea Salt (wheat)