![]() ![]() The two are adamant that the more you know about the chemical makeup of your ingredients, the more prepared you are for a SNAFU, and the better your baking will be. Rebelle's bagel recipe is kept under wraps, but for this two-hour stretch of time, students are let in on the secret. ![]() Both Pagan and her kitchen manager break down the recipe ingredient by ingredient as they mix the dough. Rebelle's apprentices are told to "scrub in" surgeon-style from the elbows down to ensure the bagels and work space aren't contaminated. When participants arrive, Pagan wastes no time putting them to work. Workshops are held twice per month on a Sunday after the store closes for the day. it's an experience that people can replicate at home really easily if they just understand the techniques and have the right tools." "A lot of people were really curious to learn how our bagels are made, and given that I started doing this in our home kitchen, it felt like. Lucky for them, Pagan was willing to divulge the tricks of the trade. According to the self-made bagel expert, many people had questions about how the bagels were made and if store quality was achievable at home. When owner Milena Pagan first began teaching bagel workshops at Rebelle, she was "feeding" the curious appetite of her customers. But, has the average patron ever stopped to think about the work that goes into making these bagels? Apparently, they have, and now you can learn to make your own. Texture, flavor, and atmosphere collide to provide you with the ultimate breakfast experience. Rhode Islanders young and old rise from their warm beds and venture out to queue in a long line for that chewy, crispy, savory goodness toasted with cream cheese (thank you very much). On any given Saturday morning, Rebelle Artisan Bagels is teeming with people.
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