Sourdough Miche

Poilâne’s sourdough Miche (a large, round loaf with a signature P carved before baking) is a Parisian staple. Now available for delivery, it brings a little bit of Paris to us when we aren’t able to visit. Four humble ingredients—sourdough starter, stone ground wheat flour, sea salt from Guérende and water—are baked to perfection in a wood-fired oven. Much like a NYC bagel or yakitori …

Balmuda’s Steam Toaster Debuts in the US

Already adored in Japan, the impressive kitchen device is now available stateside

Tokyo-based appliance company Balmuda likens itself to gadget-producing tech giants like Apple or Google rather than kitchen brands like Cuisinart or Smeg. Their appliances, which range in price and function, maintain a distinct design style that blends minimalism with future-forward features and vintage touches. Their most beloved release, the impressive Steam Toaster, has been exclusive to the Japan market, where it remains a favorite nearly …

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 …