Defining Artisanal, Part 2
November 12th, 2008 by jayTo follow up on our recent post on “Defining Artisanal“, here are a couple of folks who embody artisanal foodmaking in different ways:
- One’s a large, established bagel business in Los Angeles with historic roots in New York City (the mecca), when bagelmakers had to go through long, unpaid apprenticeships and develop a signature bagel.
- The other is one of the most celebrated preserve makers in America, a self-anointed “artisan extremist” when it comes to making jams, jellies, preserves. She has a hand in all products from her kitchen and is even known to climb backyard trees to find the perfect fruit.
Their common thread is a passion for craftsmanship that comes through clearly in these videos. Enjoy!
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November 15th, 2008 at 5:30 pm
my favorite is the asiago cheese bagel with hazelnut cream cheese! u need to find some artisanal cream cheese makers.
i think someone needs to make a bagel that’s very soft and doughy in texture and filled with cheese, etc… kinda like the filled pretzels you see these days…