06/20/2015 | Saturday | All Day
Métier Cook’s Supply
1805 South First Street
Sandeep Gyawali of Miche Bread in Austin will be hosting a pop-up bakeshop at Métier this Saturday, June 20 starting at 10 a.m. (until sold out). All of the breads are naturally leavened and fermented for several days with grains that are 100% organic and milled in-house. The following delicious, freshly baked breads will be offered:
Miche- A crusty sourdough boule made with organic wheat, rye, spelt and buckwheat that are milled in-house. The dough is built in multiple stages over a course of 5 days to achieve remarkable flavor and texture. The bread tastes best 2 days after it’s baked, and stays fresh for a week or more.
Rye + Coriander- A dense and full-flavored loaf made with coriander seeds and organic whole grain rye that’s milled in-house. It’s very fragrant, spicy and slightly sweet. Inspired by the defeat of Napoleon during a Russian winter, you’ll feel ready to tackle all your battles after eating this loaf.
Mesquite Flour- A bread that pays homage to a native plant of Texas, the mesquite tree. We use a bit of the flour made from the mesquite pods to make this baguette that’s fermented for two days. It has a caramel color with aromas of baking spices and a malty sweetness.