ACQ BREAD CO. Menu

This bread was designed to highlight the powerful complexity of deeply fermented red fife flour. Its crust shatters while still being robust and the crumb sometimes reminds me of marshmallows

This seaweed butter comes from grass-pastured cows upstate at Kriemhild dairy farm. I muddle in five different preparations of seaweed which have been either powdered or flaked to create rich umami, nuanced by a floral fermented seaweed called Dulse. I scorch braised kombu for smoke and depth. All of the seaweeds are foraged by hand

Flour and rice are cooked into a porridge called Tangzhong, much like mochi, which is folded into fresh organic milk. I incorporate butter from Vermont and natural salt and minerals of the Guérande salt marshes. Enriched dough and egg yolks yield a glowing amber crust

This loaf is crackly, thick, and maltey. I mill all of the flour fresh from farmer-owned and operated Danko Rye and Einkorn wheats. I mill daily to yield the boldest flavor possible, sort of like grinding coffee fresh. I ferment the porridgey dough with stout beer and agave syrup. I bake aggressively to give a crunchy, medium-thick crust with a velvet crumb like a malted milkshake. Lastly, I wild leaven with two separate starters for acidity and tenderness