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Popped into an old bakery in St. Louis last month and it felt like stepping back in time
I was delivering a package near Soulard and walked into this little bakery called Gus's that's been around since the 1950s. The place still uses those big metal mixers with the exposed gears and the counter is this worn down marble. The baker there was rolling out pie dough by hand on a wooden table and I realized I haven't seen anyone do that in like 10 years. Everything now is all about silicone mats and stand mixers with digital timers. He told me he still uses a simple bench scraper and his grandma's rolling pin for every single crust. It got me thinking about how much we've overcomplicated baking with gadgets when the basics still work just fine. Has anyone else noticed old school bakeries just hitting different than the fancy new spots?
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margaret_gonzalez258d ago
Gus's wooden table probably has more flavor in it than my whole kitchenaid mixer. Maybe old school is just better at making pie and guilt-tripping you about it.
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shane6557d ago
Taste that guilt right along with the burnt edges, it's the secret ingredient.
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