http://www.goshencoffee.com/2008/06/11/how-do-you-serve-our-bread/ The Best Bakery and Coffee in the St. Louis Metro Region Tue, 06 Jan 2009 01:08:19 +0000 http://wordpress.org/?v=2.6.3 http://www.goshencoffee.com/2008/06/11/how-do-you-serve-our-bread/#comment-12 Annie Tue, 17 Jun 2008 14:00:27 +0000 http://www.goshencoffee.com/?p=57#comment-12 OMG....the question is how DON'T I use it. Let's see....in the am...sourdough sliced thin...toasted then slathered with a triple creme and topped with strawberry compote made from the leftover berries from last week. Left over bread is made into pudding most days...now that summer is here...panzanella for sure. Simon has the MOST AMAZING....UNBELIEVABLE mozzarella from WISCONSIN! That's right: WISCONSIN! I use it to thicken soups.....if I'm lucky...on Sat. mornings you get the nutty, mulit grain from 222, eggs from prairie grass farms, cheese from Jasper Hill....OMG...put it all together for the best breakfast sammie this side of the Ozark Mtns. I used it for crostini with pasta on Saturday. This morning it was just toasted with fancy butter and jam. yum. OMG….the question is how DON’T I use it. Let’s see….in the am…sourdough sliced thin…toasted then slathered with a triple creme and topped with strawberry compote made from the leftover berries from last week. Left over bread is made into pudding most days…now that summer is here…panzanella for sure. Simon has the MOST AMAZING….UNBELIEVABLE mozzarella from WISCONSIN! That’s right: WISCONSIN! I use it to thicken soups…..if I’m lucky…on Sat. mornings you get the nutty, mulit grain from 222, eggs from prairie grass farms, cheese from Jasper Hill….OMG…put it all together for the best breakfast sammie this side of the Ozark Mtns. I used it for crostini with pasta on Saturday. This morning it was just toasted with fancy butter and jam. yum.

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