A Cincinnati bakery has made it onto a list of America’s best bakeries.
Over-the-Rhine’s Allez Bakery was mentioned on Food & Wine Magazine’s 100 best bakeries in America.
Food writer David Landsel is no stranger to Cincinnati; he has included Lebanon’s The Golden Lamb and Price Hill Chili on a list of the nation’s best classic restaurants.
“Casually capturing the energy of a modern French boulangerie with a studied (but not too closely) simplicity, quality workmanship, and daily inventory that can disappear quite quickly, this curiously magnetic sliver of Over-The-Rhine storefront deserves to be one of your first stops in Cincinnati,” Landsal wrote about Allez.
Tom McKenna is the baker and owner. He learned the craft of bread baking with local bakery Blue Oven Bread.
“His rye bread, made with 50% rye, has a crisp crust with a hard bite, the inside has an open texture, moist and chewy. Very good with butter and a sharp cheddar cheese, it would also make a first-rate ham sandwich or toast to go with split pea soup,” Enquirer food critic Polly Campbell wrote when she reviewed Allez in 2017.
The bakery posted a response to the article on Facebook: “We (and I personally) at the bakery are very grateful for being listed alongside such good company. I am privileged to have such an incredible staff that works through our existing pandemic, helps with childcare while I have my daughter with me at work, and are wonderfully flexible to the changes our food chain now demands.”
Allez is open from 8 a.m. to 3 p.m. Tuesday, and is located at 1208 Main St.
Even with yeast in short supply, you can still bake delicious bread at home with this simple recipe.
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