April is for Sauce Magazine, too!

The Tattooer, the Baker, the Apple Tart Maker: Matt Herren and Debbie Sultan live big in a small town • by April Seager is the recent cover article in the April 2008 issue of the magazine. April, April, April…mmmmmm.

http://www.saucemagazine.com/article/1/199

We are very excited to have such a great article about our place in the St. Louis foodie publication. Check out the article online or pick up a copy of the magazine at the bakery. (You bet we’ll have a stack of ‘em). Thanks Sauce… we can always use a little extra ink.

Last night we were invited to a “Chef’s Dinner” in St. Louis with all the top Chef’s in the Metro region. Among all amazing people we met, Gerard Craft of Niche was present. Gerard was written up in the February 2008 FOOD and WINE magazine.

The chef and owner of Niche and the adjoining Veruca Bakeshop & Café, Gerard Craft, 28, began his career washing dishes in a pool hall in Salt Lake City. His love of cooking led him to take a job at Bistro Toujours, one of the city’s top restaurants, under Bryan Moscatello (a Best New Chef 2003). Craft held positions at Chateau Marmont in Los Angeles under Mohammad Islam and the Metropolitan in Salt Lake City under Perry Hendrix. He moved to St. Louis in 2005 to open Niche, which is in a converted warehouse in the Benton Park area. Menu standouts are a “Bacon and Eggs” sandwich of braised pork belly, buttery brioche and an oozing poached egg.

It is great work people like this that is making St. Louis - a great food town.

Thanks Gerard and Congrats on the write-up.

Make a trip to Niche soon.
NICHE
1831 Sidney St.
St. Louis, MO 63104
314.773.7755

MORE ON NICHE @ STLBITES

We just sent out our monthly offer for the bakery. This month is Matt’s birthday and his favorite cake is … CARROT. So, we are offering an 8 inch CARROT CAKE for $19.00.

So give us a call and order your cake.

We are going to offer the bread classes March 22 and 29th. Just to be clear the 200.00 is for both classes.

UPDATE! we are going to postpone these classes till we get more people signed up. There are a few but not enough yet. If you are interested in taking a bread class we need to get 6 people so call your friends and we will work out the scheduling.

So for years now people have been asking me to teach them to make bread. I have always grumbled about “some day” and “when I have time” Well the time is now! Paula our head baker has been inspiring me, and freeing up some time for me as well, and we are going to offer a class. Here’s the premise it’s going to be two weekends from 2-5 each Saturday.

The first week we are going to go into an introduction of basic bread techniques, ingredients and some shaping. We will bake a classic French style baguette and loaf. There will be a mix of lecture and hands on. The second week will be a more hands on day with more detailed shaping techniques and the introduction of naturally leavened breads ( like we make here) We are limiting the classes to 6 people and the cost will be $200.00.

We will provide all the ingredients and equipment. We also will be available to answer questions from our attendees as they need them in the future. This is a new concept for us so ask lots of questions before hand and help us shape the class. For registration send me an e-mail at matt@222bakery.com