The Science Behind Small-Batch Bread Baking

Chef de cuisine Max Blachman-Gentile discusses The Standard's newly developed bread program

If packaged, pre-sliced bread exists on one end of the spectrum and artisanal loaves sit at the other, then The Standard‘s newly developed bread program lies further beyond the latter. Max Blachman-Gentile, the East Village outpost’s new chef de cuisine, put together an incredibly scientific, and limited, bread menu. Working solely with naturally leavened doughs (naturally fermented ones made only with wild yeast) Blachman-Gentile hopes that …

Luce’s Gluten-Free Bread Mix

A just-add-water baking kit for a delicious artisanal loaf

Although gluten-free products have sprung up everywhere, a lot of them tend to feel like they’re lacking something fundamental. Texture is altered, flavor is bland and occasionally joyless, and many of them are not nutritious. Even as awareness and demand grows, it can still be difficult to find products that actually taste great. When we found out about Luce’s gluten-free bread mix—an all-in-one package touting …

Pavé Milano

Bakery, pastry shop and food laboratory mix with the ideal "Grandma's house" living room in Milan

“A living room with a laboratory” is how Pavé defines itself. Located in Milan in the trendy area of Porta Venezia, this bakery and pastry shop represents a singular case of young entrepreneurship and quest for quality in food. Pavé was born just 16 months ago with a specific focus on breakfast and tasty treats, but has soon become a reference point in quality pastry …