OMG-ATG -HBD

OMG! ATG is one year old today!!!

Doug Hard at Work

Congratulations and thanks 

from all your ATG fans!

Matilda (L) and Kelly (R) at work 7 AM.  

'Tis the Season

           Two years ago, a few days before Thanksgiving, I met a friend of mine, from Baltimore, at Play it Again Sam Cafe here in Chestertown.  It was lunch time, we both wanted coffee but not lunch.  She noticed a sign at the check out announcing "Stollen" baked by "Doug." "Let's buy a Stollen and have that with coffee, she said."   Over the years, like everyone else, I've eaten my share of dried, lifeless holiday baked goods.  I was skeptical but we purchased the holiday fare, asked for a knife and two plates and sat ourselves down.
            We cut two slices, I took a bite and...WOW!!!...this is not what I expected.  Fast forward an hour or so and when we get up to leave, half the stolen had been eaten.  Hay listen, it's the holidays - okay?   Before leaving, we each went back and purchased another to take home with us.

          The easy part is to tell you WHAT Stollen is.  Its a traditional German Christmas sweet bread, with rum soaked dried cranberries, raisins, apricots, candied lemon and orange peel filled with whole almonds, almond paste and a blend of holiday spices.  Lastly, it's dipped in butter and dusted in powdered sugar.                                         Describing Doug's Stollen like that is sort of like describing the Mona Lisa as an oil painting of a woman. ...yes, it's that -  but it's so much more.
           The rum soaked cranberries, raisins, apricots etc. spend at least two and a half months in their bath of 50% rum and 50% sweet syrup.  This is Doug's own recipe.  It makes for a subtler and smoother flavor rather than one that is 100% soaked in rum.  His hope it to eventually be able to soak the fruit for at least 9 months.   The stolen, pictured above wrapped and ready to go weighs a bit when you pick it up.   Yet when I serve myself a piece and begin to eat it, one of the first things I realize is how light the textures and flavors are...with a good cup of coffee or tea, meaningful conversation and good friends...this is truly..."priceless."
            Also I noticed on an announcement at the bakery...available for Thanksgiving..."French Rolls!!!"  Not always on the "menu" but there they are...a nice addition to any holiday meal.

Bon Apetite!
Happy Thanksgiving!
I'll be at home with family, turkey, good bread and Stollen

Let Us Eat Cake!

       There are many ways to categorize people, by nationality, whether they're country folk or city folk or my favorite...whether they are cake people of cookie people?  My daughter, Sofia, is a cookie person.   My son, Daniel,  like me is a cake person.  Since we had a birthday in the family this week I thought, let me ask Doug and Michael if they make birthday cakes...I'm here to announce that yes they do...you need to ask and be sure to give them enough lead time.

     The cake that is pictured here is a chocolate cake (4 laters) with chocolate butter cream icing and a thin raspberry jam spread on each layer.  The slice that I was served had a deep chocolatey taste that I usually associate with heavy cakes.  This one, much to my surprise, was light with the taste of raspberry subtle and a nice complement to the chocolate.  The cake would easily serve 10 to 12.  Beautiful to behold, wonderful to eat and share with friends and family.                                   

     Last night it was cake with coffee...tonight, it's a splash of port wine with a small slice...I may not be at the bakery...but this is just as good when I can enjoy it at home after a long day.  Happy day after your birthday, Pam.  

"After Hours" at ATG

Here are some random, after hours photos of the Bakery, back at the ovens, in the kitchen and mingling with First Wednesday Night's Music with Pamela Cardullo Ortiz and friends.

Here's the View From High Street - Just after Halloween 9 PM

 Miche Man in the Window

Breads of all sizes and shapes and varieties

First Wednesday Night "Crowd" between sets

THE BOYS IN THE BACK

Doug baking bread

Michael preparing to make a quiche

Stu "laminating" dough for croissants

Paul doing what he "does" in the early morning.