Recipes & More
A note from James…
I recently visited The Village Hearth Bakery in Jamestown, Rhode Island. It is owned by Andrea Colognese and Doriana Carella. They are open for business just three days a week with a very focused bread menu of six or so offerings. One day is devoted to pizza baked in their wood fired brick oven built according to ancient specifications. Some of the flour is milled on the premises with a primary focus on organic whole grains.
With a shortened retail week, a limited bread and pastry menu, and a wood fired oven, I drove away lost in memories of what Metropolitan Bakery was when we started and what we have become. All these years later, responding to our customers’ requests (as well as fulfilled self indulgences), our bread menu reaches 25+ varieties and many types of sweets. But what if we just had 6 types of bread and a small pastry offering? Would we still have customers? I would love to hear your thoughts; contact me here.