Daniel B.
Yelp
I have to tell you, for what feels like the middle of nowhere Ohio, this is an unexpected delight.
The plan was to meet my family at the bakery at 2pm on a Saturday, but I arrived a little early so I could do a little bonus eating and pre-family shopping. The bottom line is that in my first visit, I got to try a ridiculous number of things. Some I ate in the shop, others I brought home.
#1) My absolute favorite was the 6-Grain loaf made from 100% whole grain. I had the bakery slice this loaf for me, so I could put it in the freezer and enjoy it over the next few weeks. But when I got home, I toasted up a slice, slathered on some butter, and was in heaven.
#2) The brownie. I only got one bite because my daughter ate the rest. She's a bit of a brownie snob, and is typically a good sharer. What I got to taste was flawless.
#3) Next, the cream puffs. If The Bread Chef had a way of filling these to order, they would be absolutely incredible. But even pre-filled and stored in the refrigerator, the pastry was remarkably crisp. Thankfully, these are made in a small size so you can eat one as a special treat, and still not blow your diet for the day.
But this is not the place for a diet.
#4) That bread pudding. Oh dear. The crisp caramelized glaze on the top is fantastic. It looks much smaller in the case, but when you bring out this dense dessert of day old breads soaked in dairy, eggs, and sugar, it grows to the point that it demands to be shared with a group.
Perhaps when the pudding is warmed, it loosens up a bit and isn't quite so dense. We were advised to warm it up using the microwave, but I would sooner microwave a pizza than nuke a custard.
#5) The 24-hour sourdough loaf is another gorgeous sight to behold. The external crust is magnificent. The flavor is there too. What I want is a little more elasticity and life in the crumb. Yes, there are some holes in the bread, but I want more! This could have something to do with the bakery adjusting for the local market, because I was told in advance by the clerk that since this is artisanal bread, it will contain some holes.
#6) When I saw a summer veggie topped flatbread on the shelf and a sign that said you could buy the whole thing or simply a half, I asked for half of their very last one.
The joke was on me, because that monstrous slab had already been cut in half. Again, this would have been better warmed up. And again, I was pointed to the microwave. But I would rather microwave a fruit tart than nuke a flatbread.
#7) The one thing I wouldn't get again are the croissants. I tried a plain one and a chocolate filled one. Since I'm not a baker, I can't quite tell you where these went wrong. They look amazing. Such lift. So many layers. Even the pull and elasticity of the center is top notch. But all the same, there is an important crispness that was lacking.
Did I say this wasn't the place for a diet? It's not. And I've been eating that sourdough for days. Now we're into the toast phase, and I do wish it made better toast. Again, if I were a baker, I might be able to diagnose the issue more precisely. Part of me suspects it has something to do with the protein level of the flour, but I'm out of my depth here.
I hear there's a 100% rye loaf too. That sounds dense and flat and right up my alley. As Youngstown is a convenient meeting point for my family between MI and PA, I have high hopes of returning to The Bread Chef and trying some more of their delicious baked goods.
Almond toast... I'm coming for you.
