bloom breads

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I am always amazed to see how every baker brings his or her own personal style to the art; from the recipes and techniques they develop, to the diversity and uniqueness of their finished products.

Tony DePasquale of Bloom Breads produces baking that is as hearty and satisfying as his is repertoire is diverse. Keep in mind that he is making all of these products from his home:

Cracked rye-wheat, onion rye-wheat, Italian style white, walnut white, raisin white, olive white, spelt, roasted olive & garlic fougasse, bread sticks, focaccias, biscotti (dark belgian chocolate with walnuts, black pepper with ground espresso, apricot with hazlenut, cornmeal and orange blossom water, classic almond).........does this man ever sleep?

All of his breads are made from organic flour and naturally levined from his sourdough starter, which he nurtures with as much loving care and attention as though it were a first born child. Its rustic, dense and sour qualities inspired me to create this white bean dip, perfect served with his Italian style white bread, lightly grilled.

Italian Style White Bean Dip

1 garlic clove
1 tbsp fresh chopped oregano leaves, plus 1 sprig for garnish
1 can rinsed and drained white kidney beans
3 tbsp olive oil
¼ tsp salt
fresh ground pepper
1 tbsp balsamic vinegar
½ load good artisan-style fresh bread, sliced

In mortar and pestle mash garlic and oregano, then mash in beans, olive oil, salt and pepper. Then mash in vinegar (you could substitute with 1 1/2 tbsp fresh lemon juice). Lightly grill the bread slices and cut in halves. Put bean dip on a serving dish. Garnish with a drizzle of olive oil and the sprig of oregano. Serve with hot grilled bread.

Tony and his baking can be found at Salt Spring Island Market....but be warned.... he sells out early!