This past weekend, GRAIN collaborated with several local chefs to bring you another Flour Shop Fresh Bread Event, hosted by Di Beppe’s Chef Letitia Wan! I managed to pre-ordered three loaves of bread online for pick-up – Royal Dinette’s Savoury Brioche Loaf, Fiore’s Classic Sourdough Flatbread, and Di Beppe’s Olive Rosemary Loaf. All of the bread are unique and baked fresh with quality ingredients by loving hands. If I could, I would grab all five loaves of bread if I could, but sadly I was a bit too late. Still, here’s a closer look at my haul this time around!
First up is Fiore‘s Classic Sourdough Flatbread. This bread was made using GRAIN’s sifted red spring flour in combination with ’00’ durum flour that are both freshly milled and organic. The topping is a house-made tomato sauce, fresh shaved Parmesan cheese, and thyme.
The crust is intensely chewy, so much so that my jaw ached afterwards – but in a good way. As I hold up the bread to the light, I swear you could see right through the centre. It felt so thin and delicate, and the light layer of tomato sauce and cheese tasted akin to a chewy, thin-crust pizza. This is unsurprising, since Fiore’s Chef Alexandrea Fladhamer is known for making one heck of a sourdough pizza at their South Granville location! Although it looks hefty, it is easy to eat, and we managed to finish it before the weekend ended! Truly beautiful to behold, and even more delicious than it looks.
Next, we have Di Beppe‘s Olive Rosemary Loaf. For this event, Chef Letitia Wan’s team makes their bread with GRAIN’s organic, freshly milled, and sifted red spring flour, olives, and fresh rosemary.
The crust is hard and thick, and the interior is savoury with good chew. What struck me surprised was that the bread seems a bit burnt at some spots? While I understand that it may be intentionally baked this way, I felt that the bitterness somewhat overwhelms the lovely olive and rosemary flavours hidden inside. It is, however, still a fantastic loaf, and I will be eating it slowly throughout the week with cured meats and good cheese!
We end our haul with Royal Dinette‘s Savoury Brioche Loaf. The loaf is created using GRAIN’s sifted red spring flour and red fife flour, both which are organic and freshly milled. Royal Dinette’s Chef Eva Chin expertly folds in local bee balm, also known as bergamot or horsemint, which seems to be crushed into a fine dust and gives a more savoury, complex flavour profile.
I must say, I liked the brioche more than I had thought! It pairs perfect with both jam or butter, or eaten by itself. The flavour is quite unique, and lightly echoes the flavours of rosemary and oregano. The buns are rich and impossibly soft, with some chew. They are perfect with a cup of Earl Grey tea in the morning with strawberry jam (which is how I will be enjoying the rest of it)!
Missed out? Don’t worry, this is a recurring event! Just follow GRAIN on their Facebook for future Flour Shop dates.
- Delicious, unique bread!
- Good showcase of local chefs
- Supports Canadian businesses
- Promotes Canadian flours
- Easy ordering and pickups
GRAIN presents Flour Shop Fresh Bread Event
June 16th (Event is recurring, check GRAIN’s Facebook for future dates!)
Hosted by Di Beppe (8 W Cordova St, Vancouver, V6B 1C9)