Loafin’ around with the baker at Breadsmith.
A Whiff in the Air
A bakery should be a soothing oasis fragrant with the smell of yeasty loaves newly lifted from the oven. I don’t want anything from a bakery clearance sale in the Dollar Store parking lot. I want to break bread at a wayside shrine to the staff of life.
I thought of all these things as we wandered down Manchester toward Breadsmith in Rock Hill. As a federal judge once noted, “You know porn when you see it.” Well, you should know a bakery when you smell it. When Cyndy and I sauntered into Breadsmith our faces lit up from the welcoming aroma.
Sensory Overload
Of the five senses, we soon tested them all. Along with the smell, we saw the plump loaves lined up on the shelves and the owner, who was waiting on us, offered us samples to touch and taste. I thought, “Hmm. . . if only we could hear the bread. About that time, Cyndy picked up a loaf of Banana-Chocolate Chip bread, hugged it to her bosom and whispered, “This loaf is calling my name.”
Cinnamon Claws, English Muffin Bread, Pan Cubano, Apple Pie Bread, Honey Wheat, Raisin Cinnamon Walnut, and Honey Oat Bran
A happy baker gives us a taste of several varieties. (I’m lovin’ that knife!)
Sourdough, New YOrk Style Rye, Dark Rye, Country White, Ciabatta, Flax Seed, and Rustic Italian Batard.
Containment
Yes, bakeries can be alluring and Breadsmith knows this. Their inviting array of breads and baked good in various shapes and with different ingredients is fun to explore. You can enjoy your selections at one of the several tables in the corner window or get them boxed up to take home—as we did.
To aid in our decision making, the owner said the favorites were English Muffin, Honey Oat Bran, and a newcomer Pan Cubano and offered a taste. I started to ask if she would toast and butter my slices, but I didn’t want to push my luck or embarass Cyndy.
So Many Choices
It was a tough decision. I finally settled on the Honey Oat Bran loaf, that I felt would make good sandwiches for farm weekends. Our clerk offered to slice my bread and wrap it in two parts: one for the freezer at the farm and the other for my condo. Perfect! Somehow a frisky loaf of Cranberry-Orange Dessert bread hopped into the bag as well, claiming, quite charmingly, that it, too, could be frozen for a farm weekend.
We walked out with more than we intended to buy, but that’s what happens when you have a place like Breadsmith playing mischievously with all your senses.
“Is there anything else you’re kneading?” (Bakery pun)
Cyndy and the clerk-owner make an exchange of “dough.”
Back in my kitchen, it was time to try the Banana-Chocolate Chip loaf. Good choice, Cyndy.
Breads and sweet are baked fresh from scratch, using high quality ingredients without any additives or preservatives. The Wisconsin-based franchise offers more than 300 unique product recipes. Nearly 3 dozen independently owned and franchised bakeries operate in 16 states. There is one in St. Louis and another in Springfield.
Breadsmith. 10031 Manchester Rd., Rock Hill. Open: Mon-Fri 6a-6p; Sat 7a-5p; Closed Sunday. Bread and sweets menu and daily specials here. A Kosher bakery.
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