00:00:00
bread takes time and patience and things
00:00:02
sometimes go wrong but that's such a
00:00:05
beautiful product and such a beautiful
00:00:07
craft what i like about this world you
00:00:09
can create whatever is in your mind it's
00:00:11
just about the feeling you know it has
00:00:13
its own life it has its own way of
00:00:15
reacting it's like trying to get this
00:00:16
dough that's massive it always feels to
00:00:18
me like i'm taming a beast
00:00:21
[Music]
00:00:26
[Applause]
00:00:28
being french i guess we we have bread at
00:00:31
every meal
00:00:32
bread has always been around and we do
00:00:34
things here in a very traditional way
00:00:38
so when we mix my hand we're going to
00:00:40
start mixing the levant to the water and
00:00:41
break it down then we're going to
00:00:43
incorporate all the ingredients the
00:00:44
gluten gonna start to try to get access
00:00:47
to the water like string that come
00:00:49
together and attach to each other when
00:00:51
you pull the dough it's like you're
00:00:53
pulling back
00:00:56
i used to work in a bank i was getting
00:00:59
older and tired of working in a bank and
00:01:02
not having fun anymore i needed to do
00:01:04
something with my hands so dramatically
00:01:06
different from being a banker i feel
00:01:09
that being a baker is a great job and
00:01:13
craft to be able to work with your hand
00:01:16
and to feed the people of the community
00:01:20
i find it very theory operatic to to
00:01:22
shape and bread it's a great feeling
00:01:24
it's the best feeling ever because you
00:01:25
are in your world and you have the dough
00:01:27
it's a very
00:01:28
relaxed environment
00:01:31
[Music]
00:01:33
baking is mostly
00:01:34
waiting for the dough to be ready take
00:01:36
two to three days altogether but most of
00:01:39
the time nothing happens
00:01:40
a lot of time you just wait
00:01:52
time is probably the biggest ingredient
00:01:54
in the bread and that's why being a
00:01:56
small bakery matters because we have
00:01:59
time
00:02:00
all this time that you add in the
00:02:01
process adds a lot of dimension to a
00:02:04
loaf of bread
00:02:07
because of the yeast and the sourdough
00:02:09
is something that's moving and that does
00:02:12
what it wants based on how hot or cold
00:02:14
is the room how it's mixed that makes it
00:02:17
very challenging but very rewarding
00:02:20
the better you get your hands learn how
00:02:23
to play with the dough and how to shape
00:02:25
it and to make it do what you want it to
00:02:27
do you want the dough to be like a nice
00:02:30
pillow when it's fluffy and then you
00:02:32
play with it and you see how it turns
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out
00:02:38
it can be more tricky so you need to be
00:02:40
careful when it works fine it's very
00:02:42
enjoyable when it doesn't it's not that
00:02:44
enjoyable bread takes time and patience
00:02:46
and things sometimes go wrong but that's
00:02:49
such a beautiful product and such a
00:02:52
beautiful craft
00:02:53
[Music]
00:03:00
it's the best feeling ever to be able to
00:03:03
produce something that you're proud of
00:03:05
i'm sure that's why everybody in the
00:03:07
kitchen goes to work every day
00:03:09
[Music]
00:03:16
when i was at school i remember that we
00:03:18
produce bread every day and it would
00:03:19
bring bread to people being your doctor
00:03:22
or being new friends and people get very
00:03:23
excited
00:03:25
through the centuries there's always
00:03:26
been something very important for the
00:03:28
culture if you look back in france you
00:03:30
would have people who would go to the
00:03:32
oven at the end of the village and they
00:03:34
would all bake usually once a week
00:03:37
their bread in a communal oven
00:03:39
and that's where the scoring is coming
00:03:40
from the scoring comes from i think he's
00:03:42
here for a reason because it allows the
00:03:44
bread to expand and to get to get nicer
00:03:46
and to get more volume because you
00:03:48
create some weakness in the crust but
00:03:51
back then the scoring was only a way for
00:03:53
the home baker to sign his loaf so that
00:03:56
when it comes out of the oven you can
00:03:58
see which one it is
00:04:00
people see just some bread as something
00:04:02
that's gonna keep in a bag for two weeks
00:04:04
that is super white that has no crust
00:04:07
and that has a little flavor when i sit
00:04:10
the other way when the crust is super
00:04:12
dark you get a lot of flavor to the
00:04:14
crust you want this like nice sugar that
00:04:17
caramelized on the outside of the bread
00:04:19
you want some sound you can hear it
00:04:22
cracking that makes up the crust is nice
00:04:24
it's very fluffy inside and you get all
00:04:26
this bubble from fermentation i like it
00:04:29
with cheese obviously i like it with
00:04:31
butter it's very enjoyable
00:04:33
i think we care a lot and that shows in
00:04:35
the product and you learn so much and it
00:04:38
makes you very humble i mean it's a very
00:04:41
good balanced meal if you are not
00:04:43
allergic to gluten
00:04:44
[Music]
00:04:50
it was a very tough experience like
00:04:53
physically and mentally to be able to
00:04:55
open the bakery here
00:04:57
so okay but like 3 30. we come here we
00:04:59
start at 4 a.m and for many reasons i
00:05:02
think it's my home because that's why i
00:05:04
work and that's where i have most of my
00:05:06
days
00:05:08
it's tough right it's hot the door does
00:05:10
whatever it wants to do some days it's
00:05:12
heavy we carry a lot of dough around
00:05:14
standing all the time like in any
00:05:16
kitchen there are recipes and the
00:05:18
formula but then it takes a lot of
00:05:20
practice and experience to be able to
00:05:22
consistently produce good bread if you
00:05:24
follow a recipe and for a good cake and
00:05:27
you've got good technical skills you
00:05:28
should be okay for bread if you don't
00:05:30
know what you're doing the bread gonna
00:05:32
hit you back
00:05:33
[Music]
00:05:35
it's a lot but it's very rewarding
00:05:36
because i think is there something
00:05:38
magical in the way that people react to
00:05:39
bread
00:05:41
we did a baby shower and the
00:05:44
baby got born and now he's two years old
00:05:46
and we're still in contact we see people
00:05:48
getting married we see people coming to
00:05:50
neighborhood and growing with us and
00:05:51
then leaving the neighborhood so it
00:05:53
becomes i mean this is my social life
00:05:55
because i'm my customers i think there
00:05:58
are very few jobs like that
00:06:01
[Music]
00:06:19
when i'm making vodka all i hear is jazz
00:06:21
you know in jazz there's a lot of
00:06:23
improvisation um but within that
00:06:25
improvisation there's a set form our
00:06:27
bobcat dough is a hybrid between a bread
00:06:29
and a pastry so it has eggs in it it has
00:06:32
some butter it's pretty rich it has
00:06:34
yeast in it so it's like a wild beast
00:06:36
you know it has its own life it has its
00:06:38
own way of kind of reacting you know
00:06:40
it's like trying to get this dough
00:06:42
that's massive you know and it's like
00:06:44
wild it always feels to me like i'm
00:06:45
taming a beast i grew up in israel and
00:06:49
in israel it's basically a standard you
00:06:51
have to have chocolate vodka all the
00:06:53
time it's a beautiful play on
00:06:55
traditional
00:06:56
eastern european dessert and what we did
00:06:58
is basically
00:06:59
created a whole new hybrid of it so we
00:07:01
laminate the pastry which means
00:07:03
engulfing butter within the dough giving
00:07:05
it a series of folds
00:07:07
and i love butter there's nothing in you
00:07:10
know i love butter i just you know i
00:07:12
adore it
00:07:14
i dream about layers like this is what i
00:07:16
do this is what i live for once i had a
00:07:18
dream that i was in between the layers
00:07:20
but i don't know
00:07:22
that might just be me i don't know
00:07:25
in my past i was doing things that were
00:07:27
not even related to food i was a soldier
00:07:31
and one day once i got out i said this
00:07:34
is not the life i want to live and i
00:07:35
discovered a a recipe just a very
00:07:38
standard recipe in an old cookbook it
00:07:40
was this old olive loaf honestly it came
00:07:42
out really bad when i made it but i
00:07:44
didn't know it for me it was the best
00:07:45
bread i ever made
00:07:47
and i remember becoming obsessed with it
00:07:49
it was just my life at that moment and i
00:07:51
knew it and it hit me you know
00:07:54
very very early that this is what i want
00:07:56
to do and i've been making vodka for
00:07:58
four years of my life every day almost
00:08:00
and every day has been different
00:08:04
julietta is a great teammate and i you
00:08:06
know we've been making vodka for a while
00:08:08
now making bobcats like a dance we know
00:08:11
each other without even having to talk
00:08:15
[Music]
00:08:56
[Music]
00:09:01
babka was was pretty much more of a
00:09:03
saturday thing for us we used to wake up
00:09:05
early and try to like slice a few vodka
00:09:07
pieces before my parents woke up you
00:09:09
know it's all about stealing food for me
00:09:10
i don't know what's going on but um we
00:09:12
make thousands of baptists throughout
00:09:14
the day vodka is great all day long even
00:09:16
if you buy it and you have it the next
00:09:18
day you'd still have a lot of joy out of
00:09:20
it but um when it's just the right
00:09:22
temperature just cooling down from the
00:09:24
oven it's still a little moist inside
00:09:26
you have the syrup that's still just
00:09:28
starting to to basically encase all that
00:09:31
moisture all of these are aromas and all
00:09:33
these flavors are enhanced at that
00:09:34
certain times and then we try not to eat
00:09:36
them
00:09:37
i usually fail
00:09:43
i really adore making vodka it is my
00:09:46
life
00:09:47
[Music]
00:09:48
but when i when i watch jeremy make
00:09:50
khalak you know he takes color making to
00:09:53
a whole new level
00:09:54
[Music]
00:10:01
my favorite braid to make is the rala
00:10:03
because what i like about my job is to
00:10:05
be creative
00:10:07
i actually decided to make bread when i
00:10:09
was 14 years old because i went to do a
00:10:12
two-day stage
00:10:13
in france and
00:10:15
i really like to make bread and a very
00:10:17
interesting about it
00:10:18
so then i went to school for that and
00:10:20
then since this age i never stopped
00:10:22
it's just about the feeling you know
00:10:24
when you have to feel the dough it has
00:10:25
to be soft otherwise you won't be able
00:10:27
to make your final shape when you poke
00:10:29
the dough it has to spring back a little
00:10:31
bit
00:10:32
every day i try to wake up at 2 30 a.m
00:10:35
get on the train get the apron on take
00:10:38
some bread and then let's start the day
00:10:40
when you love your job it's gonna make
00:10:42
it very like easier to run your day
00:10:44
because if you don't like you know what
00:10:46
you do it's not gonna be that easy every
00:10:48
day
00:10:49
i'm really proud to make definition what
00:10:52
i like about this board is you can
00:10:55
create whatever is in your mind
00:10:57
the radar should taste a little bit
00:10:58
sweet but it goes with everything i like
00:11:01
to eat
00:11:01
a lot with honey
00:11:04
it's like a sharing bread so this
00:11:05
reminds me when i was in my family i did
00:11:07
melee dinner and then we just take a
00:11:09
piece of bread pizza
00:11:12
you know i grew up um having khala on
00:11:14
our dinner table every friday the khala
00:11:16
was like this centerpiece thing and
00:11:19
me and my younger brother we always try
00:11:21
to like pick at the khala before dinner
00:11:22
starts every friday night we used to eat
00:11:24
the entire kalab and we were done after
00:11:26
that so we just ate the challah and then
00:11:27
we left they were very very angry very
00:11:30
angry
00:11:33
[Music]
00:11:40
i used to work in a bank i was a soldier
00:11:43
i was getting older and tired one day
00:11:46
once i got out i said this is not the
00:11:48
life i want to live i needed to do
00:11:50
something with my hands
00:11:51
[Music]
00:11:53
i decided to make bread and i was 14
00:11:55
years old brad has always been around
00:11:57
and he needs to tell a story so it's
00:12:00
like a wild beast you know it has its
00:12:02
own life that makes it very challenging
00:12:04
but very rewarding
00:12:06
i really adore making vodka it is my
00:12:08
life when you love your job you're gonna
00:12:10
make it easier to run your day it's the
00:12:12
best feeling ever to produce something
00:12:15
right off this is what i want to do
00:12:20
one baker can feed thousands of people
00:12:25
[Applause]
00:12:26
[Music]
00:12:30
[Applause]
00:12:42
my name is jeremy jam my name is ivan
00:12:44
lesnick my name is jessica
00:12:47
[Music]
00:12:49
and i'm big bright
00:12:51
[Music]
00:13:15
you
