Have you been fooled by these dishes before?
This one came up consistently with most of the chefs we spoke to. With so many great local bakeries across the U.S., it's one part of the menu chefs are happy to outsource to more experienced bakers.
We spoke with a baker about how outsourcing bread can actually mean the restaurant is serving a higher-quality item."The main reason restaurants outsource the bread is quality: organic naturally leavened additive-free freshly baked bread is an art form and a science in itself." Plus, mixing, proofing, baking, and resting bread is a time-consuming process."True sourdough is a three to four-day process, and there are many factors which can affect it, so you have to pay attention to the fermentation," they said.
It's really a science, the Tattons told us,"For example. in the ski resort of Whistler, we have a temperature fluctuation of -20°C in the winter and 40°C in the summer. These temperatures can slow down or speed up the fermentation accordingly. It's difficult for a restaurant kitchen, with so many sections, to maintain a consistency in their bread.
"For example," Littley explains,"if the restaurant wants to make gluten-free breadsticks, it would require a separate oven or thorough cleaning to avoid cross-contamination. A bread supplier can deliver freshly baked gluten-free breadsticks, ensuring that they are safe from cross-contamination."
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