Paul S.
Yelp
To Don Guerra, James Beard award winning baker, I bestow upon you St. Honorius, Patron St. Of baking.... legend tells that when word of his appointment as bishop reached his family home, his old nursemaid, who was baking bread at the time, announced that Honorius was not more going to be a bishop than the baker's peel she was leaning on would become a tree. The wooden peel promptly grew roots and branches becoming a blackberry tree that pilgrims still could see 900 years later....
Don, it was great meeting you and your team today! This is your baby and it shows! We stayed at the In-town Suits ( best price on a place to stay $469 weekly, upgraded room daily $69) we noticed that Barrio Bagel & Slice was being worked on, alas we moved before they finished... today I had the time to take a look and disappoint Was never in the cards! Clean, friendly, spacious, lots of parking, homemade food with love!
I asked for the everything bagel, but just after devouring the bagel, I thought, humm, I ordered the everything bagel with cream cheese and got the plain bagel with cream cheese. Non the less I am in no way disturbed by that! I don't know if you have had a real homemade bagel before, but when done right you get this amazing crispy, light and clean taste. Just throw dirt on me I'm done! With whipped cream cheese! About 1.5 oz of added deliciousness, I'm a fan of alot of cream cheese!
On to Chilepin Chedder Fougasse (I will call it the pretzel cheesy bread) look at the pictures then you tell me..lol. I chose that one specifically because of its shape, that may add to consistent baking of the bread, not sure. They have the regular unholy ones too. Not spicy BUT flavorful, little bite in the end. I'm turning part of this into a sandwich with turkey and all the other goodies!
Knowledge is power!
Chilepin Chedder Fougasse bread: A decorative flat bread leavened with a combination of wild yeast (levain) and baker's yeast. Sharp cheddar and spicy chiltepin peppers create a bold flavor.
Chiltepin peppers: The bright red Tepin Chile (Chile Tepin) is only wild chile native to the United States. One of the smallest chiles, about ¼-inch in diameter, it has a smoky taste with intense, but short-lasting, heat. The Tepin chile has a rich history in the cultures of the indigenous peoples in the area encompassing the Southwest US and the northwestern Mexican state of Sonora. Today, the dried chiles are most often crushed and used to add heat to salsas, soups, stews, chili, beans, dried rubs and Tex-Mex dishes, or used simply as a zesty seasoning at the table.
Fougasse, the French cousin of Italian focaccia, offers a delightful combination of flavors and textures. It's known for its chewy, crusty exterior and light, airy interior, often with a slightly salty, savory taste reminiscent of herbs, olives, and sometimes even a hint of cheese.