His passionate excuse? “Have you ever tried it?” It worked no ticket. A friend of mine once faced an angry cop after leaving his car idling in a crosswalk out in front of Ken’s to snag a baguette for dinner. His crowning achievement is surely the 3-kilo boule bread, an Olympian round of dark umber crust and exquisite crumb. His James Beard award-winning 2012 bread manifesto, Flour Water Salt Yeast, unleashed his obsessive side, revealed a storytelling cookbook author in bloom, and beautifully detailed his initial attraction to Portland's small, anti-industrial and craft-centric milieu. Over time, Forkish helped set the bar for the now-flourishing community of bread bakers in the Pacific Northwest. He was a tech-world refugee turned rustic bread preacher, and he pushed super-dark, crusty French breads in a town of sad, squooshy bagels. If we remember anything, it's this: Twenty years ago, in 2001, Forkish changed the game at Ken's Artisan Bakery on NW 21 st.
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