When the bread gets to the table, it is piping hot, crackly, crispy and incredibly good. In fact, memorable. It needs to blend into the meal yet stand by itself. Bread should not upstage a meal but set the tone. It should fall in line with the style of food, chefs say.
Good bread is necessary.
Quality in everything I present to the customer is very important. Bread is the first item to hit the table besides water, so that first impression is the key to assuring your guest a pleasant experience. EDGE Scherber always envisioned opening a business but one more in line with her career in marketing. But interest in food led to a culinary degree plus stints at David Bouley's namesake New York restaurant and at bakeries in France before opening Amy's Bread in Manhattan's Hell's Kitchen. The strongest growth in her hand-shaped rustic breads was in wholesale, something she attributes both to being married to a chef at the time and to giving away samples to their foodservice friends.