On Friday, the day after Thanksgiving, we decided to hit the road in
search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
Boiceville. While others started their holiday shopping, we sought the
elusive pumpernickel raisin and wild artisan bread.

http://www.cohensbakery.com/

http://www.breadalone.com

The weather was cool, but clear, with bright sun and lovely clouds. A
perfect day for a drive.

I expected Cohen's to be a fancy place, but found the store quite
small and unassuming. In fact, while walking in front of the glass
displays to see all the bakery items, each of us there, strangers
before that moment, needed to say "excuse me," and pass sideways to
get by - we became almost immediate intimate acquaintances. Luckily
the place was not too crowded.

Still, just being there made me feel like a kid again, visiting the
Jewish bakeries that flourished in the area of Detroit where I grew
up. The only things missing to complete my memory-come-to-life were
the middle-aged women that used to wait on customers and kibbitz in
Yiddish with any and all.

There on the back shelves were 4 of the huge 5lb loaves of
pumpernickel. I get the feeling most customers buy part of a loaf,
not a whole one. This was based on the look on the face of the kind
woman behind the counter when I enthusiastically said "yes" when she
asked , somewhat incredulously, if we really wanted the whole thing.

We did not buy any other breads, but did manage to walk out with a
pound or two of poppy cake, some kichel, a few almond horns and a
mandel bread (chocolate covered!!).

We put the goodies in the trunk to avoid nibbling and made our way to
Boiceville and Bread Alone. Boiceville is in the middle of Catskill
State Park. We drove through the mountains, past gorges and waterfalls
and winding rivers and beautiful reservoirs....lovely ride.

Bread Alone has several shops, but the one we went to houses the
famous brick oven and is the bakery that supplies the bread and baked
goods to the other stores.

There is a cafe attached to the bakery and we had some soup (vegetable
for me and corn chowder for The Hub - both soups were superb) and a
roll (whole grain and rustic - not bad). After lunch, we bought
couple of loaves and asked to see the oven. We had read on the web
pages that one could tour the facility without any appointment and
they were true to their word and most accommodating. One of the
college-age women behind the counter escorted us back for a quick tour
of the facility (looked like the usual kind of bakery work area), but
I wanted to see the star of the facility close up...the famous oven
which had come from France (peek around the web link I posted to learn
about the oven). Obligingly, they let us get right up to it and opened
a door for us to look inside. Neat-o. What can I say...I got a real
charge out of looking at it and walking through the facility. I'm a
cheap date, I guess!

We came out of the bakery area and I took a deep breath and asked if
could have some sourdough starter. I had explained earlier to our
"docent" that we were ardent bread bakers. She asked if we knew about
the book, "By Bread Alone," and I told her that it was well worn and
used often at our house. Our guide went back in to make the request
and returned, saying that if we could wait 10 minutes, we could have
some starter. She then asked if we wanted white or whole wheat. I
wanted white. We passed the time looking around the cafe and at the
various breads (we had bought a rustic corn bread (looked like a
semolina loaf with cornmeal on the outside. It is in the freezer) and
an onion bread, similar in shape to foccacia, but I am not sure what
they called it.

A few minutes later, one of the workers from the back came out with a
cup full of starter with the words "La Brea" written on top. (that
surprised me) and we thanked one and all profusely, put the starter in
the cooler in the car and made our way home.

It was a very nice day.

> Boron Elgar
>
>On Friday, the day after Thanksgiving, we decided to hit the road in
>search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
>Boiceville. While others started their holiday shopping, we sought the
>elusive pumpernickel raisin and wild artisan bread.
>
>http://www.cohensbakery.com/
>
>http://www.breadalone.com
>
>The weather was cool, but clear, with bright sun and lovely clouds. A
>perfect day for a drive.
>
>I expected Cohen's to be a fancy place, but found the store quite
>small and unassuming. In fact, while walking in front of the glass
>displays to see all the bakery items, each of us there, strangers
>before that moment, needed to say "excuse me," and pass sideways to
>get by - we became almost immediate intimate acquaintances. Luckily
>the place was not too crowded.
>
>Still, just being there made me feel like a kid again, visiting the
>Jewish bakeries that flourished in the area of Detroit where I grew
>up. The only things missing to complete my memory-come-to-life were
>the middle-aged women that used to wait on customers and kibbitz in
>Yiddish with any and all.
>
>There on the back shelves were 4 of the huge 5lb loaves of
>pumpernickel. I get the feeling most customers buy part of a loaf,
>not a whole one. This was based on the look on the face of the kind
>woman behind the counter when I enthusiastically said "yes" when she
>asked , somewhat incredulously, if we really wanted the whole thing.
>
>We did not buy any other breads, but did manage to walk out with a
>pound or two of poppy cake, some kichel, a few almond horns and a
>mandel bread (chocolate covered!!).
>
>We put the goodies in the trunk to avoid nibbling and made our way to
>Boiceville and Bread Alone. Boiceville is in the middle of Catskill
>State Park. We drove through the mountains, past gorges and waterfalls
>and winding rivers and beautiful reservoirs....lovely ride.
>
>Bread Alone has several shops, but the one we went to houses the
>famous brick oven and is the bakery that supplies the bread and baked
>goods to the other stores.
>
>There is a cafe attached to the bakery and we had some soup (vegetable
>for me and corn chowder for The Hub - both soups were superb) and a
>roll (whole grain and rustic - not bad). After lunch, we bought
>couple of loaves and asked to see the oven. We had read on the web
>pages that one could tour the facility without any appointment and
>they were true to their word and most accommodating. One of the
>college-age women behind the counter escorted us back for a quick tour
>of the facility (looked like the usual kind of bakery work area), but
>I wanted to see the star of the facility close up...the famous oven
>which had come from France (peek around the web link I posted to learn
>about the oven). Obligingly, they let us get right up to it and opened
>a door for us to look inside. Neat-o. What can I say...I got a real
>charge out of looking at it and walking through the facility. I'm a
>cheap date, I guess!
>
>We came out of the bakery area and I took a deep breath and asked if
>could have some sourdough starter. I had explained earlier to our
>"docent" that we were ardent bread bakers. She asked if we knew about
>the book, "By Bread Alone," and I told her that it was well worn and
>used often at our house. Our guide went back in to make the request
>and returned, saying that if we could wait 10 minutes, we could have
>some starter. She then asked if we wanted white or whole wheat. I
>wanted white. We passed the time looking around the cafe and at the
>various breads (we had bought a rustic corn bread (looked like a
>semolina loaf with cornmeal on the outside. It is in the freezer) and
>an onion bread, similar in shape to foccacia, but I am not sure what
>they called it.
>
>A few minutes later, one of the workers from the back came out with a
>cup full of starter with the words "La Brea" written on top. (that
>surprised me) and we thanked one and all profusely, put the starter in
>the cooler in the car and made our way home.
>
>It was a very nice day.

I'm right down the road.

Thank you.




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Boron Elgar wrote:

> On Friday, the day after Thanksgiving, we decided to hit the road in
> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
> Boiceville. While others started their holiday shopping, we sought the
> elusive pumpernickel raisin and wild artisan bread.
.......
> It was a very nice day.

WOW! I'm going where you went next year the day after Thanksgiving!!!
(The Catskills aren't THAT far from Boston)
Sounds like better than just a very nice day....

Let us all know how your "gifted" starter works for you.

all the best,
Mary

On 28 Nov 2004 02:42:19 GMT, (PENMART01) wrote:

>> Boron Elgar

>>
>>It was a very nice day.
>
>I'm right down the road.
>
>Thank you.
>

Nu? You should have waved as we drove by.

>Boron Elgar

>>(PENMART01) wrote:
>>> Boron Elgar
>>>
>>>It was a very nice day.
>>
>>I'm right down the road.
>>
>>Thank you.
>
>Nu? You should have waved as we drove by.

Didn't you see me waving from the cab of my Kubota?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Boron Elgar > wrote:

>On Friday, the day after Thanksgiving, we decided to hit the road in
>search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
>Boiceville.

I actually went near there for Thanksgiving (New Paltz) and went back to
Albany (more or less) Friday. Now I've got something to add to the "must
stop at" list. Many thanks. And I'll also be waiting for reports on the
starter...


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

"Boron Elgar" > wrote in message
...
> On Friday, the day after Thanksgiving, we decided to hit the road in
> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
> Boiceville. While others started their holiday shopping, we sought the
> elusive pumpernickel raisin and wild artisan bread.
>
> http://www.cohensbakery.com/
>
> http://www.breadalone.com
>
> The weather was cool, but clear, with bright sun and lovely clouds. A
> perfect day for a drive.
>
> I expected Cohen's to be a fancy place, but found the store quite
> small and unassuming. In fact, while walking in front of the glass
> displays to see all the bakery items, each of us there, strangers
> before that moment, needed to say "excuse me," and pass sideways to
> get by - we became almost immediate intimate acquaintances. Luckily
> the place was not too crowded.
>
> Still, just being there made me feel like a kid again, visiting the
> Jewish bakeries that flourished in the area of Detroit where I grew
> up. The only things missing to complete my memory-come-to-life were
> the middle-aged women that used to wait on customers and kibbitz in
> Yiddish with any and all.
>
> There on the back shelves were 4 of the huge 5lb loaves of
> pumpernickel. I get the feeling most customers buy part of a loaf,
> not a whole one. This was based on the look on the face of the kind
> woman behind the counter when I enthusiastically said "yes" when she
> asked , somewhat incredulously, if we really wanted the whole thing.
>
> We did not buy any other breads, but did manage to walk out with a
> pound or two of poppy cake, some kichel, a few almond horns and a
> mandel bread (chocolate covered!!).
>
> We put the goodies in the trunk to avoid nibbling and made our way to
> Boiceville and Bread Alone. Boiceville is in the middle of Catskill
> State Park. We drove through the mountains, past gorges and waterfalls
> and winding rivers and beautiful reservoirs....lovely ride.
>
> Bread Alone has several shops, but the one we went to houses the
> famous brick oven and is the bakery that supplies the bread and baked
> goods to the other stores.
>
> There is a cafe attached to the bakery and we had some soup (vegetable
> for me and corn chowder for The Hub - both soups were superb) and a
> roll (whole grain and rustic - not bad). After lunch, we bought
> couple of loaves and asked to see the oven. We had read on the web
> pages that one could tour the facility without any appointment and
> they were true to their word and most accommodating. One of the
> college-age women behind the counter escorted us back for a quick tour
> of the facility (looked like the usual kind of bakery work area), but
> I wanted to see the star of the facility close up...the famous oven
> which had come from France (peek around the web link I posted to learn
> about the oven). Obligingly, they let us get right up to it and opened
> a door for us to look inside. Neat-o. What can I say...I got a real
> charge out of looking at it and walking through the facility. I'm a
> cheap date, I guess!
>
> We came out of the bakery area and I took a deep breath and asked if
> could have some sourdough starter. I had explained earlier to our
> "docent" that we were ardent bread bakers. She asked if we knew about
> the book, "By Bread Alone," and I told her that it was well worn and
> used often at our house. Our guide went back in to make the request
> and returned, saying that if we could wait 10 minutes, we could have
> some starter. She then asked if we wanted white or whole wheat. I
> wanted white. We passed the time looking around the cafe and at the
> various breads (we had bought a rustic corn bread (looked like a
> semolina loaf with cornmeal on the outside. It is in the freezer) and
> an onion bread, similar in shape to foccacia, but I am not sure what
> they called it.
>
> A few minutes later, one of the workers from the back came out with a
> cup full of starter with the words "La Brea" written on top. (that
> surprised me) and we thanked one and all profusely, put the starter in
> the cooler in the car and made our way home.
>
> It was a very nice day.

Snip:
A few minutes later, one of the workers from the back came out with a
cup full of starter with the words "La Brea" written on top. (that
surprised me)

I'm wondering if other bakeries use 'la brea' starter or even the dough
purchased from 'la brea.'
The ciabatta rolls at Costco say on the package 'la brea.' But I have to
assume that Costco buys the dough from La Brea and then bakes the ciabatta's
at the local Costco stores, because Costco says that Costco bakes the
bread - vs. Costco making up the dough with the 'la brea' starter.
A wonderment!
Thanks for this added information.
Dee

"Boron Elgar" > wrote in message
...
> On Friday, the day after Thanksgiving, we decided to hit the road in
> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
> Boiceville. While others started their holiday shopping, we sought the
> elusive pumpernickel raisin and wild artisan bread.
>
> http://www.cohensbakery.com/
>
> http://www.breadalone.com
>
> The weather was cool, but clear, with bright sun and lovely clouds. A
> perfect day for a drive.
>
> I expected Cohen's to be a fancy place, but found the store quite
> small and unassuming. In fact, while walking in front of the glass
> displays to see all the bakery items, each of us there, strangers
> before that moment, needed to say "excuse me," and pass sideways to
> get by - we became almost immediate intimate acquaintances. Luckily
> the place was not too crowded.
>
> Still, just being there made me feel like a kid again, visiting the
> Jewish bakeries that flourished in the area of Detroit where I grew
> up. The only things missing to complete my memory-come-to-life were
> the middle-aged women that used to wait on customers and kibbitz in
> Yiddish with any and all.
>
> There on the back shelves were 4 of the huge 5lb loaves of
> pumpernickel. I get the feeling most customers buy part of a loaf,
> not a whole one. This was based on the look on the face of the kind
> woman behind the counter when I enthusiastically said "yes" when she
> asked , somewhat incredulously, if we really wanted the whole thing.
>
> We did not buy any other breads, but did manage to walk out with a
> pound or two of poppy cake, some kichel, a few almond horns and a
> mandel bread (chocolate covered!!).
>
> We put the goodies in the trunk to avoid nibbling and made our way to
> Boiceville and Bread Alone. Boiceville is in the middle of Catskill
> State Park. We drove through the mountains, past gorges and waterfalls
> and winding rivers and beautiful reservoirs....lovely ride.
>
> Bread Alone has several shops, but the one we went to houses the
> famous brick oven and is the bakery that supplies the bread and baked
> goods to the other stores.
>
> There is a cafe attached to the bakery and we had some soup (vegetable
> for me and corn chowder for The Hub - both soups were superb) and a
> roll (whole grain and rustic - not bad). After lunch, we bought
> couple of loaves and asked to see the oven. We had read on the web
> pages that one could tour the facility without any appointment and
> they were true to their word and most accommodating. One of the
> college-age women behind the counter escorted us back for a quick tour
> of the facility (looked like the usual kind of bakery work area), but
> I wanted to see the star of the facility close up...the famous oven
> which had come from France (peek around the web link I posted to learn
> about the oven). Obligingly, they let us get right up to it and opened
> a door for us to look inside. Neat-o. What can I say...I got a real
> charge out of looking at it and walking through the facility. I'm a
> cheap date, I guess!
>
> We came out of the bakery area and I took a deep breath and asked if
> could have some sourdough starter. I had explained earlier to our
> "docent" that we were ardent bread bakers. She asked if we knew about
> the book, "By Bread Alone," and I told her that it was well worn and
> used often at our house. Our guide went back in to make the request
> and returned, saying that if we could wait 10 minutes, we could have
> some starter. She then asked if we wanted white or whole wheat. I
> wanted white. We passed the time looking around the cafe and at the
> various breads (we had bought a rustic corn bread (looked like a
> semolina loaf with cornmeal on the outside. It is in the freezer) and
> an onion bread, similar in shape to foccacia, but I am not sure what
> they called it.
>
> A few minutes later, one of the workers from the back came out with a
> cup full of starter with the words "La Brea" written on top. (that
> surprised me) and we thanked one and all profusely, put the starter in
> the cooler in the car and made our way home.
>
> It was a very nice day.

Snip:
A few minutes later, one of the workers from the back came out with a
cup full of starter with the words "La Brea" written on top. (that
surprised me)

I'm wondering if other bakeries use 'la brea' starter or even the dough
purchased from 'la brea.'
The ciabatta rolls at Costco say on the package 'la brea.' But I have to
assume that Costco buys the dough from La Brea and then bakes the ciabatta's
at the local Costco stores, because Costco says that Costco bakes the
bread - vs. Costco making up the dough with the 'la brea' starter.
A wonderment!
Thanks for this added information.
Dee

Boron Elgar wrote:
> On Friday, the day after Thanksgiving, we decided to hit the road in
> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
> Boiceville. While others started their holiday shopping, we sought the
> elusive pumpernickel raisin and wild artisan bread.
>
> http://www.cohensbakery.com/
>
> http://www.breadalone.com
>
> The weather was cool, but clear, with bright sun and lovely clouds. A
> perfect day for a drive.
>
> I expected Cohen's to be a fancy place, but found the store quite
> small and unassuming. In fact, while walking in front of the glass
> displays to see all the bakery items, each of us there, strangers
> before that moment, needed to say "excuse me," and pass sideways to
> get by - we became almost immediate intimate acquaintances. Luckily
> the place was not too crowded.
>
> Still, just being there made me feel like a kid again, visiting the
> Jewish bakeries that flourished in the area of Detroit where I grew
> up. The only things missing to complete my memory-come-to-life were
> the middle-aged women that used to wait on customers and kibbitz in
> Yiddish with any and all.
>
> There on the back shelves were 4 of the huge 5lb loaves of
> pumpernickel. I get the feeling most customers buy part of a loaf,
> not a whole one. This was based on the look on the face of the kind
> woman behind the counter when I enthusiastically said "yes" when she
> asked , somewhat incredulously, if we really wanted the whole thing.
>
> We did not buy any other breads, but did manage to walk out with a
> pound or two of poppy cake, some kichel, a few almond horns and a
> mandel bread (chocolate covered!!).
>
> We put the goodies in the trunk to avoid nibbling and made our way to
> Boiceville and Bread Alone. Boiceville is in the middle of Catskill
> State Park. We drove through the mountains, past gorges and waterfalls
> and winding rivers and beautiful reservoirs....lovely ride.
>
> Bread Alone has several shops, but the one we went to houses the
> famous brick oven and is the bakery that supplies the bread and baked
> goods to the other stores.
>
> There is a cafe attached to the bakery and we had some soup (vegetable
> for me and corn chowder for The Hub - both soups were superb) and a
> roll (whole grain and rustic - not bad). After lunch, we bought
> couple of loaves and asked to see the oven. We had read on the web
> pages that one could tour the facility without any appointment and
> they were true to their word and most accommodating. One of the
> college-age women behind the counter escorted us back for a quick tour
> of the facility (looked like the usual kind of bakery work area), but
> I wanted to see the star of the facility close up...the famous oven
> which had come from France (peek around the web link I posted to learn
> about the oven). Obligingly, they let us get right up to it and opened
> a door for us to look inside. Neat-o. What can I say...I got a real
> charge out of looking at it and walking through the facility. I'm a
> cheap date, I guess!
>
> We came out of the bakery area and I took a deep breath and asked if
> could have some sourdough starter. I had explained earlier to our
> "docent" that we were ardent bread bakers. She asked if we knew about
> the book, "By Bread Alone," and I told her that it was well worn and
> used often at our house. Our guide went back in to make the request
> and returned, saying that if we could wait 10 minutes, we could have
> some starter. She then asked if we wanted white or whole wheat. I
> wanted white. We passed the time looking around the cafe and at the
> various breads (we had bought a rustic corn bread (looked like a
> semolina loaf with cornmeal on the outside. It is in the freezer) and
> an onion bread, similar in shape to foccacia, but I am not sure what
> they called it.
>
> A few minutes later, one of the workers from the back came out with a
> cup full of starter with the words "La Brea" written on top. (that
> surprised me) and we thanked one and all profusely, put the starter in
> the cooler in the car and made our way home.
>
> It was a very nice day.

Ii is a very nice story. ) I loved reading it. Thank you.

On Sun, 28 Nov 2004 07:51:57 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

>
>"Boron Elgar" > wrote in message

>>
>> A few minutes later, one of the workers from the back came out with a
>> cup full of starter with the words "La Brea" written on top. (that
>> surprised me) and we thanked one and all profusely, put the starter in
>> the cooler in the car and made our way home.
>>
>
>I'm wondering if other bakeries use 'la brea' starter or even the dough
>purchased from 'la brea.'
> The ciabatta rolls at Costco say on the package 'la brea.' But I have to
>assume that Costco buys the dough from La Brea and then bakes the ciabatta's
>at the local Costco stores, because Costco says that Costco bakes the
>bread - vs. Costco making up the dough with the 'la brea' starter.
>A wonderment!
>Thanks for this added information.
>Dee
>

Bread Alone is owned by Daniel Leader and his wife, Sharon
Burns-Leader. Daniel is a well known bread book author in his own
right and I do not think his dough is purchased from anywhere else.

There is a chance, I suppose, that this was a shared starter, nurtured
by the bakery and given to him by Silverton at some point in the past.
I have no idea, but I can tell you from being in back, that everything
is made on the premises - I saw the pallets of flour, the mixers,
proofers, etc and all were obviously used on a daily basis. This was
an active and thriving bakery.

My curiosity was peaked, obviously, from the words "La Brea" hand
written on the top of the container but there was no one in authority
at the bakery Friday, or I would have asked (and asked to have my book
signed).

I must say I was quite thankful to be given some starter. I have been
most fortunate in my wanderings to have found kind and generous
artisan bakers who have shared theirs with me over the years.

Boron

On Sun, 28 Nov 2004 07:51:57 -0500, "Dee Randall"
<deedoveyatshenteldotnet> wrote:

>
>"Boron Elgar" > wrote in message

>>
>> A few minutes later, one of the workers from the back came out with a
>> cup full of starter with the words "La Brea" written on top. (that
>> surprised me) and we thanked one and all profusely, put the starter in
>> the cooler in the car and made our way home.
>>
>
>I'm wondering if other bakeries use 'la brea' starter or even the dough
>purchased from 'la brea.'
> The ciabatta rolls at Costco say on the package 'la brea.' But I have to
>assume that Costco buys the dough from La Brea and then bakes the ciabatta's
>at the local Costco stores, because Costco says that Costco bakes the
>bread - vs. Costco making up the dough with the 'la brea' starter.
>A wonderment!
>Thanks for this added information.
>Dee
>

Bread Alone is owned by Daniel Leader and his wife, Sharon
Burns-Leader. Daniel is a well known bread book author in his own
right and I do not think his dough is purchased from anywhere else.

There is a chance, I suppose, that this was a shared starter, nurtured
by the bakery and given to him by Silverton at some point in the past.
I have no idea, but I can tell you from being in back, that everything
is made on the premises - I saw the pallets of flour, the mixers,
proofers, etc and all were obviously used on a daily basis. This was
an active and thriving bakery.

My curiosity was peaked, obviously, from the words "La Brea" hand
written on the top of the container but there was no one in authority
at the bakery Friday, or I would have asked (and asked to have my book
signed).

I must say I was quite thankful to be given some starter. I have been
most fortunate in my wanderings to have found kind and generous
artisan bakers who have shared theirs with me over the years.

Boron

On 28 Nov 2004 03:52:59 GMT, (PENMART01) wrote:

>>Boron Elgar
>
>>>(PENMART01) wrote:
>>>> Boron Elgar
>>>>
>>>>It was a very nice day.
>>>
>>>I'm right down the road.
>>>
>>>Thank you.
>>
>>Nu? You should have waved as we drove by.
>
>Didn't you see me waving from the cab of my Kubota?
>
OH! That WAS you!

Boron

On 28 Nov 2004 03:52:59 GMT, (PENMART01) wrote:

>>Boron Elgar
>
>>>(PENMART01) wrote:
>>>> Boron Elgar
>>>>
>>>>It was a very nice day.
>>>
>>>I'm right down the road.
>>>
>>>Thank you.
>>
>>Nu? You should have waved as we drove by.
>
>Didn't you see me waving from the cab of my Kubota?
>
OH! That WAS you!

Boron

Margaret Suran wrote:
>
>
> Boron Elgar wrote:
>
>> On Friday, the day after Thanksgiving, we decided to hit the road in
>> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
>> Boiceville. While others started their holiday shopping, we sought the
>> elusive pumpernickel raisin and wild artisan bread.
>>
>> http://www.cohensbakery.com/
>>
>> http://www.breadalone.com
>>
>> The weather was cool, but clear, with bright sun and lovely clouds. A
>> perfect day for a drive.
>>
>> I expected Cohen's to be a fancy place, but found the store quite
>> small and unassuming. In fact, while walking in front of the glass
>> displays to see all the bakery items, each of us there, strangers
>> before that moment, needed to say "excuse me," and pass sideways to
>> get by - we became almost immediate intimate acquaintances. Luckily
>> the place was not too crowded.
>>
<snip>

Beautiful area. It's especially beautiful usually in mid-to-late
October when the leaves are in color.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Margaret Suran wrote:
>
>
> Boron Elgar wrote:
>
>> On Friday, the day after Thanksgiving, we decided to hit the road in
>> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
>> Boiceville. While others started their holiday shopping, we sought the
>> elusive pumpernickel raisin and wild artisan bread.
>>
>> http://www.cohensbakery.com/
>>
>> http://www.breadalone.com
>>
>> The weather was cool, but clear, with bright sun and lovely clouds. A
>> perfect day for a drive.
>>
>> I expected Cohen's to be a fancy place, but found the store quite
>> small and unassuming. In fact, while walking in front of the glass
>> displays to see all the bakery items, each of us there, strangers
>> before that moment, needed to say "excuse me," and pass sideways to
>> get by - we became almost immediate intimate acquaintances. Luckily
>> the place was not too crowded.
>>
<snip>

Beautiful area. It's especially beautiful usually in mid-to-late
October when the leaves are in color.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

>Boron Elgar

>>"Dee Randall" wrote:
>>>"Boron Elgar" wrote
>>>
>>>one of the workers from the back came out with a cup full of starter with
the >>>words "La Brea" written on top.
>>
>>I'm wondering if other bakeries use 'la brea' starter
>>Dee
>
>There is a chance, I suppose, that this was a shared starter, nurtured
>by the bakery and given to him by Silverton at some point in the past.
>I have no idea, but I can tell you from being in back, that everything
>is made on the premises - I saw the pallets of flour, the mixers,
>proofers, etc and all were obviously used on a daily basis. This was
>an active and thriving bakery.
>
>My curiosity was peaked, obviously, from the words "La Brea" hand
>written on the top of the container but there was no one in authority
>at the bakery Friday, or I would have asked (and asked to have my book
>signed).
>
>I must say I was quite thankful to be given some starter. I have been
>most fortunate in my wanderings to have found kind and generous
>artisan bakers who have shared theirs with me over the years.

Very possible/probable the starter is derived from the La Brea Bakery in LA

http://www.labreabakery.com


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Boron Elgar" > wrote in message
...
> On Friday, the day after Thanksgiving, we decided to hit the road in
> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
> Boiceville. While others started their holiday shopping, we sought the
> elusive pumpernickel raisin and wild artisan bread.
>
> http://www.cohensbakery.com/
>
> http://www.breadalone.com
>
<snip>
> There on the back shelves were 4 of the huge 5lb loaves of
> pumpernickel. I get the feeling most customers buy part of a loaf,
> not a whole one. This was based on the look on the face of the kind
> woman behind the counter when I enthusiastically said "yes" when she
> asked , somewhat incredulously, if we really wanted the whole thing.

One of those leaves on a jet plane Monday heading in my direction :-) I also
ordered a rye as long as we are going into bread overload here. I suppose I
need to clear out the freezer in anticipation of their arrival :-)

<snip>

Oooh sound like a wonderful day. On the other hand -- here the day started
with the garbage truck backing into our parked car and me in my bathrobe in
the middle of the street with a turkey needing to be stuffed and shoved in
the oven sitting on the countertop and waiting for the police to show up ...
I would rather have been with you.

I miss buying stuff at real bakeries and them putting it in white boxes and
tieing with string and my mother saying "don;t carry that by the string, put
your hand under the box" :-) Whatever happened to string, when did it go out
of style? Of course the better question is what ever happened to good
bakeries, but I digress ....

Ellen

"Boron Elgar" > wrote in message
...
> On Friday, the day after Thanksgiving, we decided to hit the road in
> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
> Boiceville. While others started their holiday shopping, we sought the
> elusive pumpernickel raisin and wild artisan bread.
>
> http://www.cohensbakery.com/
>
> http://www.breadalone.com
>
<snip>
> There on the back shelves were 4 of the huge 5lb loaves of
> pumpernickel. I get the feeling most customers buy part of a loaf,
> not a whole one. This was based on the look on the face of the kind
> woman behind the counter when I enthusiastically said "yes" when she
> asked , somewhat incredulously, if we really wanted the whole thing.

One of those leaves on a jet plane Monday heading in my direction :-) I also
ordered a rye as long as we are going into bread overload here. I suppose I
need to clear out the freezer in anticipation of their arrival :-)

<snip>

Oooh sound like a wonderful day. On the other hand -- here the day started
with the garbage truck backing into our parked car and me in my bathrobe in
the middle of the street with a turkey needing to be stuffed and shoved in
the oven sitting on the countertop and waiting for the police to show up ...
I would rather have been with you.

I miss buying stuff at real bakeries and them putting it in white boxes and
tieing with string and my mother saying "don;t carry that by the string, put
your hand under the box" :-) Whatever happened to string, when did it go out
of style? Of course the better question is what ever happened to good
bakeries, but I digress ....

Ellen

"PENMART01" > wrote in message
...
> >Boron Elgar
>
>>>"Dee Randall" wrote:
>>>>"Boron Elgar" wrote
>>>>
>>>>one of the workers from the back came out with a cup full of starter
>>>>with
> the >>>words "La Brea" written on top.
>>>
>>>I'm wondering if other bakeries use 'la brea' starter
>>>Dee
>>
>>There is a chance, I suppose, that this was a shared starter, nurtured
>>by the bakery and given to him by Silverton at some point in the past.
>>I have no idea, but I can tell you from being in back, that everything
>>is made on the premises - I saw the pallets of flour, the mixers,
>>proofers, etc and all were obviously used on a daily basis. This was
>>an active and thriving bakery.
>>
>>My curiosity was peaked, obviously, from the words "La Brea" hand
>>written on the top of the container but there was no one in authority
>>at the bakery Friday, or I would have asked (and asked to have my book
>>signed).
>>
>>I must say I was quite thankful to be given some starter. I have been
>>most fortunate in my wanderings to have found kind and generous
>>artisan bakers who have shared theirs with me over the years.
>
> Very possible/probable the starter is derived from the La Brea Bakery in
> LA
>
> http://www.labreabakery.com
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

That's what I'm wondering. . .it would be somewhat of a scandal if true.
Leader wrote a book about his bakery and his development of sourdough
starters and recipes. Silverton also wrote a book about her development of
her sourdough starter and development of recipes. The two methods are
dissimilar. Silverton has been more visibly successful as she has gone from
a one-bakery store front to broad marketing of her products in individual
supermarkets and stores with par-baked breads, etc.
Janet

On Sun, 28 Nov 2004 13:25:33 -0500, Steve Calvin
> wrote:

>Steve Calvin wrote:
>> Margaret Suran wrote:
>>
>>>
>>>
>>> Boron Elgar wrote:
>>>
>>>> On Friday, the day after Thanksgiving, we decided to hit the road in
>>>> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
>
>Oh, and a slight correction. It's Ellenville, no "s".


A typo, alas.

Boron

"Boron Elgar" > wrote in message
...
> On Sun, 28 Nov 2004 12:15:07 -0700, "Janet Bostwick"
> > wrote:
>
snip>>
>
> And it just might be a joke or perhaps he names his starters in honor
> of those he knows in the business. Next time, I'll ask for the whole
> wheat starter and won't I be surprised if it's called Reinhart or
> some such.
>
> I truly do not think it is any big deal, nor do I doubt the
> capabilities of Leader. Believe me, this was a really lovely artisan
> bakery (with several branches), obviously successful and thriving. I
> was treated very, very kindly by all those with whom I came in contact
> and I feel particularly well-gifted being given some starter at all.
>
> Why the words were written on the cover of the cup is not known to me,
> but I do know that the starter within is quite lively & has popped the
> tops of 3 containers so far. I am also drying some.
>
> Boron
It sounded like a wonderful day. I envy you having access to all those
special bakeries. All that crop of artisanal bakers are contemporaries, so
you could be right. I'm sure that Leader bakes all his own bread.
Janet
>
>
>

Boron Elgar wrote:
>
> On Friday, the day after Thanksgiving, we decided to hit the road in
> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
> Boiceville. While others started their holiday shopping, we sought the
> elusive pumpernickel raisin and wild artisan bread.
>
> http://www.cohensbakery.com/
>
> http://www.breadalone.com
>
> The weather was cool, but clear, with bright sun and lovely clouds. A
> perfect day for a drive.
>
> I expected Cohen's to be a fancy place, but found the store quite
> small and unassuming. In fact, while walking in front of the glass
> displays to see all the bakery items, each of us there, strangers
> before that moment, needed to say "excuse me," and pass sideways to
> get by - we became almost immediate intimate acquaintances. Luckily
> the place was not too crowded.
>
> Still, just being there made me feel like a kid again, visiting the
> Jewish bakeries that flourished in the area of Detroit where I grew
> up. The only things missing to complete my memory-come-to-life were
> the middle-aged women that used to wait on customers and kibbitz in
> Yiddish with any and all.
>
> There on the back shelves were 4 of the huge 5lb loaves of
> pumpernickel. I get the feeling most customers buy part of a loaf,
> not a whole one. This was based on the look on the face of the kind
> woman behind the counter when I enthusiastically said "yes" when she
> asked , somewhat incredulously, if we really wanted the whole thing.
>
> We did not buy any other breads, but did manage to walk out with a
> pound or two of poppy cake, some kichel, a few almond horns and a
> mandel bread (chocolate covered!!).
>
> We put the goodies in the trunk to avoid nibbling and made our way to
> Boiceville and Bread Alone. Boiceville is in the middle of Catskill
> State Park. We drove through the mountains, past gorges and waterfalls
> and winding rivers and beautiful reservoirs....lovely ride.
>
> Bread Alone has several shops, but the one we went to houses the
> famous brick oven and is the bakery that supplies the bread and baked
> goods to the other stores.
>
> There is a cafe attached to the bakery and we had some soup (vegetable
> for me and corn chowder for The Hub - both soups were superb) and a
> roll (whole grain and rustic - not bad). After lunch, we bought
> couple of loaves and asked to see the oven. We had read on the web
> pages that one could tour the facility without any appointment and
> they were true to their word and most accommodating. One of the
> college-age women behind the counter escorted us back for a quick tour
> of the facility (looked like the usual kind of bakery work area), but
> I wanted to see the star of the facility close up...the famous oven
> which had come from France (peek around the web link I posted to learn
> about the oven). Obligingly, they let us get right up to it and opened
> a door for us to look inside. Neat-o. What can I say...I got a real
> charge out of looking at it and walking through the facility. I'm a
> cheap date, I guess!
>
> We came out of the bakery area and I took a deep breath and asked if
> could have some sourdough starter. I had explained earlier to our
> "docent" that we were ardent bread bakers. She asked if we knew about
> the book, "By Bread Alone," and I told her that it was well worn and
> used often at our house. Our guide went back in to make the request
> and returned, saying that if we could wait 10 minutes, we could have
> some starter. She then asked if we wanted white or whole wheat. I
> wanted white. We passed the time looking around the cafe and at the
> various breads (we had bought a rustic corn bread (looked like a
> semolina loaf with cornmeal on the outside. It is in the freezer) and
> an onion bread, similar in shape to foccacia, but I am not sure what
> they called it.
>
> A few minutes later, one of the workers from the back came out with a
> cup full of starter with the words "La Brea" written on top. (that
> surprised me) and we thanked one and all profusely, put the starter in
> the cooler in the car and made our way home.
>
> It was a very nice day.

Sounds great! Except for the pumpernickel part. ;-)

I'll have to keep the Bread Alone store in mind for the
next time I'm in that area. Their bread sounds really
scrumptious.

BTW, did the Cohen's have any knishes? They might
be worth a stop if so.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mon, 29 Nov 2004 15:15:58 -0500, Kate Connally >
wrote:

>Boron Elgar wrote:
>>
>> On Friday, the day after Thanksgiving, we decided to hit the road in
>> search of Cohen's Bakery in Ellensville, NY and also to Bread Alone in
>> Boiceville. While others started their holiday shopping, we sought the
>> elusive pumpernickel raisin and wild artisan bread.
>>

>
>BTW, did the Cohen's have any knishes? They might
>be worth a stop if so.
>
Nope. Straight bakery items and no deli foods at all, as far as I
could tell.

Boron

Boron Elgar wrote:

<SNIP>


> Bread Alone is owned by Daniel Leader and his wife, Sharon
> Burns-Leader. Daniel is a well known bread book author in his own
> right and I do not think his dough is purchased from anywhere else.
>
> There is a chance, I suppose, that this was a shared starter, nurtured
> by the bakery and given to him by Silverton at some point in the past.
> I have no idea, but I can tell you from being in back, that everything
> is made on the premises - I saw the pallets of flour, the mixers,
> proofers, etc and all were obviously used on a daily basis. This was
> an active and thriving bakery.
>
> My curiosity was peaked, obviously, from the words "La Brea" hand
> written on the top of the container but there was no one in authority
> at the bakery Friday, or I would have asked (and asked to have my book
> signed).
>
> I must say I was quite thankful to be given some starter. I have been
> most fortunate in my wanderings to have found kind and generous
> artisan bakers who have shared theirs with me over the years.
>
> Boron

The fact that the words "La Brea" were hand-written makes me wonder if
perhaps they have more than one statrter and La Brea was the one they
chose to give you a sample.

--
~)< Love & Peace Ed B.


Hell, all I know about God
is what I trust humankind can become.
Yet, all I've seen of the devil
is what I know mankind to be....
-Steve Mason "Questions and Answers"

On Tue, 30 Nov 2004 11:18:02 -0800, "Ed B." > wrote:

>Boron Elgar wrote:
>
><SNIP>
>
>
>> Bread Alone is owned by Daniel Leader and his wife, Sharon
>> Burns-Leader. Daniel is a well known bread book author in his own
>> right and I do not think his dough is purchased from anywhere else.
>>
>> There is a chance, I suppose, that this was a shared starter, nurtured
>> by the bakery and given to him by Silverton at some point in the past.
>> I have no idea, but I can tell you from being in back, that everything
>> is made on the premises - I saw the pallets of flour, the mixers,
>> proofers, etc and all were obviously used on a daily basis. This was
>> an active and thriving bakery.
>>
>> My curiosity was peaked, obviously, from the words "La Brea" hand
>> written on the top of the container but there was no one in authority
>> at the bakery Friday, or I would have asked (and asked to have my book
>> signed).
>>
>> I must say I was quite thankful to be given some starter. I have been
>> most fortunate in my wanderings to have found kind and generous
>> artisan bakers who have shared theirs with me over the years.
>>
>> Boron
>
>The fact that the words "La Brea" were hand-written makes me wonder if
>perhaps they have more than one statrter and La Brea was the one they
>chose to give you a sample.

I'd agree.

Boron

On Tue, 30 Nov 2004 11:18:02 -0800, "Ed B." > wrote:

>Boron Elgar wrote:
>
><SNIP>
>
>
>> Bread Alone is owned by Daniel Leader and his wife, Sharon
>> Burns-Leader. Daniel is a well known bread book author in his own
>> right and I do not think his dough is purchased from anywhere else.
>>
>> There is a chance, I suppose, that this was a shared starter, nurtured
>> by the bakery and given to him by Silverton at some point in the past.
>> I have no idea, but I can tell you from being in back, that everything
>> is made on the premises - I saw the pallets of flour, the mixers,
>> proofers, etc and all were obviously used on a daily basis. This was
>> an active and thriving bakery.
>>
>> My curiosity was peaked, obviously, from the words "La Brea" hand
>> written on the top of the container but there was no one in authority
>> at the bakery Friday, or I would have asked (and asked to have my book
>> signed).
>>
>> I must say I was quite thankful to be given some starter. I have been
>> most fortunate in my wanderings to have found kind and generous
>> artisan bakers who have shared theirs with me over the years.
>>
>> Boron
>
>The fact that the words "La Brea" were hand-written makes me wonder if
>perhaps they have more than one statrter and La Brea was the one they
>chose to give you a sample.

I'd agree.

Boron