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Show U T A H WEDNESDAY, JAN. 12,2005 4 "? 5 S T A T E S M A N Contact: Take Note: 797-1769 features@statesman.usu.edu ASUSU is hosting a karaoke contest for books 8-10 p.m. Friday at the Sunburst Lounge * * - » - • « - • " — ^ more than Wonder Crumb Brothers Artisan Bread is taking bread to a new level the Old World way aking bread is an art daily and they ships bread to Salt form and for local Lake City to the Salt Lake City business owner, Bill Farmers Market in the summer. It Oblock, it is what he has also sold bread at the Cache loves to do. Valley Farmers Market on Saturdays in Logan. Crumb Brothers Artisan Breads opened its doors in "We distribute to about 20 busiMarch 2004 to the Cache Valley nesses - mainly restaurants and community. Started by three small markets. Seven or eight are friends, Josh Archibald, John located in the valley," Oblock said. Reichert and Oblock, were com"The wholesale business will grow as mitted to creating a superb handmuch as I can make it grow." crafted bread. Their bread is supplied to the "In the mid 90s I got a sense of Logan Italian restaurant Le Nonne what was going on. There was a Ristorante. artisan bread movement happen"It is the closest thing to the tradiing," Oblock, owner of Crumb tional Italian breads," Le Nonne Brothers, said. "There really wasn't owner and chef Pier Antonio any good artisan bread in Utah. I Micheli said. "Actually, it is exactly liked the idea and that is when the the same." . idea germinated in my mind." Crumb Brothers also supplies the Oblock isn't new to the food pizza dough for the Le Nonne's new industry, having been involved branch, Le Nonne Pizzeria. with restaurants for more than 20 The pizza dough is a different sort years. Before opening Crumb of dough, Micheli said. It is made Brothers, he owned the Grapevine with wheat flour and is lighter restaurant which was in Logan. dough which is less fatty and has a different flavor than other forms of "When you go to cooking dough. school, you learn how to cook. It is a long process. Baking is some"[The] dough is totally different what of the same thing," Oblock than others. Their dough gives our said. pizzas a nice crispy texture " Micheli said. The baker>' currently bakes around a third of what Oblock Before Micheli moved his restauwould like. He says he eventually rant from Logan's Main Street to plans to bake around 3,000 loaves 100 East, bakers Archibald and a day. Reichert made bread for him. They used to bake the bread out of the "Three thousand loaves a day Grapevine building which is now the isn't much for a bakery, but when location of Le Nonne. you get past that, you get rnore into the industrial side of it," "They made bread for me long Oblock said. "You loose the handsbefore Crumb Brothers opened," on approach and personal aspect." Micheli said. The hardest part for Oblock is Le Nonne has chosen to stick with getting others to realize how good the bread artists due to their consisthe bread is, because they have to tency. Their product stays the same, try it to understand. Artisan bread Micheli said. is made completely hands on. "Our customers love the bread. It "I would hope for people to works with what we serve," he said. really notice and understand it. A With success for the bread in both lot of people really don't underwholesale and retail, the bakery stand the bread" Oblock said. "By BILL OBLOCK EVALUATES THE TEXTURE of a loaf of sourdough bread that Crumb Brothers bakes has had to do a little bit of in their Logan bakery. The artisan bakery creates many different varieties of bread and distributes to eating the bread, they will underexpanding. stores and restaurants in Logan. stand it." The building which is He feels that many people located at 291 S. and think of it as being upscale, high society bread. 300 West, only sells bread "From the peasants to the working class to from a little window to custhe royalty, it breaks all the barriers," tomers. "From the peasants to the Oblock said. "Bread is bread." "Right now, you working class to the royalty, Crumb Brothers sells out of all the bread it makes it breaks all the barriers. See Page 6 Bread is bread." Bill Oblock, Crumb Brothers Artisan Bread PHOTOS & STORY BY JOHN ZSIRAY |