Replicas of the loaf are arranged with other savory offerings on a bread table in front of the restaurant's rotisserie. Another presentation style combines the artistic with the practical. When Karin Trouyet opens Coup in New York City this month, she'll serve Mexican-style sweet breads in brown paper bags, which keep the breads from drying. From a business point of view, bread's value is debatable. At Comfort Diner in New York, owner Ira Freehof downplays bread, except for Parker House rolls, supplied by a local baker.
Customers use bread as a deterrent or an appetizer.
Then they don't order dessert. At the same time, he hired Nancy Silverton as consultant and sent a chef to apprentice at her bakery. Five years later, Unique supplies breads to its 15 restaurants as well as airlines, local stores and restaurants in the metropolitan Detroit area. Scones and seasonal items are also included in wholesale and retail production. The investment pays for itself.