French Sourdough Boule
by Bill St. John
June’s Artisanal Bread of the Month at Marczyk Fine Foods is a French Sourdough Boule. Don’t make no never-mind over the fancy French name: “boule” just means “ball”-shaped. This loaf begins as a “sponge,” an already-fermenting mix of flour and water, before wild yeast and natural bacteria do their work. Because it’s a sourdough, this boule brings gentle tang, floral aroma, and easier digestibility. “Our lacto,” says Fader, “is a little more floral than, say, a West Coast one with its definite tang.” Its distinctive hashmark scoring is more than decoration. The shallow cuts let steam escape gradually as the bread bakes, preserving the boule’s shape while creating its airy crumb, sturdy structure, and thick, satisfying crust made for sopping up our other June special - Coq au vin blanc.
Order through 6/18 and pick up from 6/19- 6/22
French Sourdough Boule
$5.99
Market Made Coq au Vin Blanc
by Bill St. John
Coq au vin (Chicken braised in wine) is a classic French dish, a thick stew, really, with pieces of chicken swimming in a mixture of chopped carrots, celery, and mushrooms, flavored with herbs, and cooked in the liquid of simmering wine. Our version gives it a playful twist by swapping the usual chicken pieces for tender chicken meatballs, while keeping all the cozy character of the original.
The wine is traditionally red, but this June, at the beginning of warmer weather, Marczyk Fine Foods features a Coq au Vin Blanc, a lighter take on traditional Coq au Vin, as it uses white wine instead of red and even sports the brightness of a squeeze of lemon.
Pair Marczyk Fine Foods’ Coq au Vin Blanc with June’s Artisanal Bread of the Month, a French Sourdough Boule. “I talk about the perfect bite,” says Chef Jamey Fader, culinary director at Marczyk Fine Foods. “Flavors and textures working in concert. Thick-crusted French bread with this coq au vin blanc, that’s it. French with French.”
Order through 6/18 and pick up from 6/19- 6/22
Coq au vin Blanc
$14.99