Rhode Island Rye supports a local farm, a local mill and a local bakery. And it tastes good, too.
I’ll admit that I’m not as much of a bread connoisseur as an ice cream one. Still, there are quite a few reasons to be impressed by Seven Stars Bakery’s addition of the Rhode Island Rye loaf. Modeled after a dense, moist German Vollkornbrot, the loaf weighs more than it looks. Sliced thin and toasted with some salted butter or Farmstead cheese, it offers a rich, complex flavor. According to the bakery, it can last for several weeks when kept sealed in plastic.
But my favorite feature of this bread is that it’s home grown. The rye is grown on Schartner’s Farm in Exeter, RI then ground using traditional stone milling at Kenyon’s Grist Mill in Usquepaug, RI. The resulting flour becomes the star ingredient (along with RI rye berries, water, salt and yeast) in the official Rhode Island Rye bread. Buy the loaves at Seven Stars Bakery locations and their farmer’s market stands.
Route 2 and 1 Arnold Place
Kenyon’s Grist Mill
Seven Stars Bakery
Providence & East Providence, RI
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Crispy outside and soft inside, these macarons deserve their name.
I often wonder why so many of the tasty treats I’ve discovered in France seem to be either nowhere to be found back home or even worse, simply not so tasty.
That can no longer be said to be true of the macaron thanks to 2009 Bryant University graduate Stephen Fitch. He discovered the cookie during his study abroad in Paris and returned obsessed with the task of recreating what he calls this “culinary phenomena” in Rhode Island. His countless hours of baking and tasting have resulted in the Moondust Macarons collection of flavors (pistachio, lemon, coffee, chocolate, raspberry, and vanilla). Taste for yourself this Saturday at Providence Open Market at Lippitt Park. They are also sold at Eastside Market and through their website.
Moondust Macarons has a stand at Providence Open Market.
Providence Open Market
on Saturday, June 19, 2010
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