Blogs

It is a breakfast item that makes it's way to the dinner table. It is a sweet bun that wants to be a croissant. It is a plain roll that is surprisingly special. This roll seems to have a delicious identity crisis.  Brioche comes in many sizes shapes and varieties, all with one clear similarity, deliciousness! Many people have never heard of this French style sweet bread; what a shame! It is time that we let them know what this slightly sweet, buttery, pastry-like delight is all about.

Our gingerbread recipe is over 100 years old. It is made with no fat or refined sugar. The original recipe called for pot ash and baking ammonium which we have changed to baking powder. The honey and molasses is boiled to create invert sugar that will keep the resulting gingerbread moist.

This is a really delicious recipe that is not too difficult to make. I experimented with some ingredients that are out of my normal range and was very pleased with the results. My son Thomas even liked this dish! The most important part of the recipe is that you go to the butcher and get really nice, thick cut pork chops. I go to R & S Meats on Wall St. in Huntington and they even cut the pocket in for the stuffing.

Welcome to the Reinwald’s Bakery Blog, your weekly bakery update. We are excited to enter the mysterious and unknown world of blogging. I asked my dad, Andy, one of the bakers here what he thought I should write about and he replied, "Billy, bakers don't blog!". That gave me some inspiration. Each week one of our staff members will be posting a blog about various topics (bakery and Huntington related).