Letter from Chef Judy: Fresh Baked Focaccia Bread
Great sandwiches start with great bread.
When I interviewed with Tom for the position of Culinary Director last year, one of the most impressive things about Urbane Cafe was the fact that we made our own bread. I actually couldn’t believe it. I had been in the restaurant business for a long time and even the most well-respected restaurants and chefs outsource their bread.
Making bread is a true artisan craft. The humidity and temperature of the room can impact the dough. It can be over-proofed, it can be under-proofed. It can be too warm, it can be too cold. It can be over-worked, over-baked, over-docked. There are so many things that can go wrong during process of making bread that I find it amazing that we, as a concept, tackle this process at every location each and every day.
Our bread is unique in its special blend of three different flours, including whole wheat flour, which lends to its healthier flavor and texture. When made correctly, it is golden brown, fluffy, warm and well-seasoned. It pairs amazingly with any ingredient combination you can imagine.
Soft, warm and fluffy, with a hint of wheat – those are the qualities we cherish the most about our bread and what help us nourish and feed our guests and what brings them back for more.