FLAVORS
FOR THE L ove
of
BREAD
Andina
Freshly baked bread sets
the tone for a great dining
experience.
WHAT’S a surefire way to kick-start
your guests’ dining experience? Offer freshly
baked bread with tasty condiments. This
simple remedy also is an opportunity to take
control of your restaurant’s bread production.
different breads. “We know how much
product we need on a daily basis, so it’s
easier to control inventory from within.”
By Rob Benes
Andina’s pan de quinoa is served with
salsas Peruanas, which highlight the
three major flavors in Peruvian
cooking: peppers, peanuts and fruit.
“Although we have to hire more staff,
we’ve found that with the volume we do,
it’s easier and cheaper to make breads
in-house than outsourcing,” says executive
pastry chef Tim Nugent of Scala’s Bistro,
San Francisco, who bakes more than 18
“Bread represents a home-cooked meal.
It’s a food that for centuries humans have
bonded over,” says Megan Jeans Vargas,
pastry chef at Andina in Portland, Ore. “So
to bring freshly baked bread to the table
invites sharing within the ‘family’ of the
table, and adds immensely to the overall
dining experience.”
