Freshly Baked - Flavor & The Menu

Highlighting the opportunities for creative accompaniments, Spork restaurant in Pittsburgh serves its Sourdough Focaccia with a housemade seaweed butter.

Credit: Spork

By Dina Paz
January 13, 2021

The desire to reconnect and feel centered is reflected in this movement: from artisanship that seeks to unearth new ingredients and ancient techniques, to mass acceptance of a freshly baked loaf straight out of the oven.

The latest batch of bread goodness comes from Japan, with its rich, soft creations like shokupan, a fluffy milk bread that’s slightly sweetened and serves as a perfect vehicle for savory sandwich builds.

New, exotic ingredients will catch fire this year as bread makers introduce purple potato, yuca, ancient grains and ancient starters into the mix.

Beautiful, bold, colorful leavened creations will be served up as a form of art and sustenance.

ABOUT THE AUTHOR

Dina Paz has over 20 years in the food and beverage industry, during which she has gained broad experience in helping national foodservice chains innovate, develop and scale brand-sincere products. After earning her culinary degree from the Colorado Institute of Art, she trained in esteemed, fine-dining restaurants in Denver, then transitioned her focus to food R&D. As Managing Director, Culinary for SRG (Sterling-Rice Group), she has been successful in bringing to market numerous CPG products, as well as participating in menu development and innovation for national chains. [email protected]