In this installment
Whitefish Pâté
Farm Bread
Whitefish Pâté from Leland
Like eating lobster in Maine, Michiganders enjoy whitefish in all its splendor when we head “up north” for vacation along our third coast. As with any regional food, everyone has their favorite version. This smooth, creamy spread from the tiny fishing village of Leland (AKA Fishtown) is mine. Made with freshly-caught fillets of whitefish straight out of Lake Michigan, this pâté is a perfect pair with crackers or the Farm Bread, some fresh cherries, and a crisp glass of cool wine.
Farm Bread from Ann Arbor
Imagine sitting around a French farmhouse table waiting for dinner. This would be the bread the family would serve. Like French pain au levain, it’s an organic white- wheat flour mix made with a sour starter. Its crust is crisp, its flavor subtle, never tiring. The sour starter is key. It gives the bread its signature tang…not quite as tangy as a sourdough bread, but far more interesting than a plain old “white” bread. Easily the most versatile bread in the Bakehouse arsenal. Fits every occasion, every meal, every taste.