BE­CAUSE THIS LOAF’S KEY IN­GRE­DI­ENT IS MORE THAN 200 YEARS OLD

PETITE THUET

Toronto Life - - Food & Drink -

Res­tau­rants and bak­eries come and go— even some of Marc Thuet’s. But the pop­u­lar French chef and boulanger re­mains the gold stan­dard for an en­tire gen­er­a­tion of as­pir­ing bak­ers, and it’s clear why when you taste a slice of his AL­SA­TIAN SOUR­DOUGH. The crust and crumb are per­fectly crisp and chewy, and as in a glass of syrah, there’s a hint of sweet smok­i­ness that makes the loaf unique among its peers. Thuet says the flavour comes from a sour­dough starter that has been in his fam­ily for more than two cen­turies. $7.25. 1162 Yonge St., 416-924-2777.

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