Damn those Sterns. Why'd they have to turn me on to Wave Hill Breads? I've been doing so well on my diet by eating only whole grain bread.
You may remember that last week I tried to sample Wave Hill bread, only to be turned away by a locked door and a sign telling me they close at noon. One of this blog's readers (who, it turns out, attended a talk I gave in Chicago on pizza) alerted Wave Hill's breadbaker-owners, Mitchell Rapoport and Margaret Sapir to my plight.
Yesterday they delivered two loaves of the only kind of bread they currently make, Three Grain Pain de Campagne. I immediately tore off a piece and knew my diet was in trouble for the next 24 hours. I tore off another piece and then another. This was world-class bread. It has a fantastic crunchy crust, it's tender on the inside with terrific hole structure, and it has great complex sourdough flavor.
I am ready to consider Rapoport and Sapir for my own Breadbaker's Hall of Fame, whose membership currently includes Nancy Silverton, Jim Lahey, Steve Sullivan, Amy Scherber, and Paula Oleand, among others (I just can't think of the others right now).
So don't get me wrong, Jane and Michael. I appreciate the green tea and schnecken we shared the other day. Just don't expect a thank-you note in the mail for turning me on to the bread that's wreaking havoc on my diet life.
Wave Hill is sold at several locations in Connecticut and a few in Westchester County, New York. For locations and info, visit wavehillbreads.com.
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