What’s in Season: January 20, 2014

There are a lot of reasons to love good bread, including the fact that it’s available year-round. Orwasher’s has been baking bread over on the Upper East Side for nearly a century and was the first bakery to join up with Brooklyn’s Good Eggs marketplace. They favor organic ingredients, sustainable methods and local collaborations for their handmade loaves.

Their chardonnay miche, which Edible Manhattan covered in their January-February 2009 issue, is a great example. Orwasher’s uses Bridgehampton winery Channing Daughters‘ grapes to infuse their starters, and combined with traditional French technique, the effort makes for an exceptional loaf:


Good Eggs

Another loaf that incorporates local beverages is their Craft Ale bread. It uses Sixpoint Craft Ale‘s hearty Otis Oatmeal Stout:


Good Eggs

Of course, they deliver the classics, too including a traditional ciabatta:


Good Eggs

And their SoHo sourdough takes 48 hours to create, like any good sourdough should:


Good Eggs

For breakfast, or whenever, their Swiss Health Bread combines flax seed, oats, millet and honey creating a solid multigrain slice:


Good Eggs

Baking is one of our favorite indoor activities during the winter and if you’re looking to make your own, we suggest this recipe for Irish brown soda bread that NYC chef Patti Jackson brought back from a stay on the Emerald Isle. You can read the full story in the September-October 2012 travel issue.

This post is the third in a collaboration with Brooklyn based Good EggsWant more of what’s in season? Check out our “What’s in Season?” section of our sidebar (to the right) for some of the best of our timely content.