Grains & Yeast are Life
I was born in Brooklyn, NY. After growing up in NJ, I tried hard to get far away from NYC and the entire Megalopololis from DC to Boston. What I didn't realize is that I was voluntarily leaving the area of the Country with some of the best breads and pizza. When we arrived in WNC and found what a wasteland it was for quality pizza and breads, we bought some books written by bread master, Peter Reinhart, and began what was to become an amazing voyage to never buy store-bought bread again. In August 2017 we purchased our last store bought bread. Since then the Art of Sourdough has been mastered with a bit of help from the French. French know bread like Belgium knows beer. Amazing knowledge and history from Europe and our ancestors.
While in college in 2004 I purchased a partial mash Sierra Nevada Pale Ale clone kit. That was the beginning of the end. After brewing for years on a kitchen stove top with my 3 gallon brewpot in my moms kitchen, apartments, college dorms, wherever, in 2011 I purchased a couple 55 gallon stainless steel drums a fabricated myself an All Grain 1 BBL brewing system. It was nothing pretty, but it made a whole lot of beer! Here we are in 2020, many years later, still making beer at home for $.50 what you buy for $6 at a local brewery. IPA's nevery so fresh, and Impy Stouts never so bourbon boozy.
We hope to serve you silly in 2022-2023. Our sourdough pizza is better than any pizza you have ever eaten and I can easily put a guarantee on it. The bread creations range from Savory Sourdough Semolina, Wheat, Whites, Pumpernickel, Ryes, and all flavors your imagination could rouse, while the Sweet creations may include a not-so-typical Cinnamon Raisin, French Toast loaf, Waffle bread, Chocolate Babke, etc. So many choices and options. Yesterday I baked a seeded semolina sourdough, and tomorrow a Fall Pumpkin, sweet potato, Turmeric bread to enliven the loaf with an Orange glow of Autumn.
I'm getting hungry and thirsty writing this! Hope you are too...
No Breads, Pizza, Beer, or any fermentation's are available at this time. In 2022-2023 we plan to introduce Figs to their friend, Fermentation. Until then, ferment at home!