Artisan Cheese, Gourmet Specialty Food, Recipes, Wine - Formaggio Kitchen Blog

Formaggio Kitchen Blog

Poilâne Bread: Classic, Delicious and Absolutely Parisian

Poilâne Pain au Levain

If you love good bread, chances are you will be familiar with the name Poilâne. We started working with Lionel Poilâne in the mid-90s, flying his bread in each week to supply a small, but growing group of customers who had developed a taste for his dense and flavorful bread while traveling abroad. Since the  “Ici Pain Poilâne” sign went up in our shop, the demand for this famed French bread has steadily increased. Continue Reading »

What’s the Difference? Dutch-Processed, Natural and Drinking Cocoa

At this time of the year, one of the things that customers often pop into the shop looking for is cocoa – cocoa for baking and cocoa for drinking. There are a few different types available out there and we thought it might be helpful to break things down a bit.

Capturing California Citrus: Candied Blood Orange Peel

Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by their bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy.

Millésime Bio 2013: Staying Attuned to Inspiring Growers

This year marks the twentieth anniversary of Millésime Bio which has arguably become France’s most compelling organic wine exposition. As in previous years, it once again convened in Languedoc’s Montpellier and I had the opportunity to experience the show for the fourth consecutive year.