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BreadWorks Store News for November


CHEF’S BEST DISH… Fred Hartman, Partner This month BREADWORKS is featured in WHIRL Magazine as a “Chef’s Best Dish” participant. The event is taking place in the South Side, and Tara Berdik and I will be cutting up and sampling many of our Breads, as well as pairing them with specialty dipping oils. WHIRL Magazine’s 5th Annual Chef’s Best Dish event will be held from 5:30 – 8:30 p.m. on Wednesday, November 8, at the Circuit Center & Ballroom in Pittsburgh’s South Side. (WHIRL Magazine, November 2017)

TASTE OF THE GOOD LIFE… Last month, Derek MacKenzie, a member of our Customer Service team, went to the famous Taste of the Good Life in Greensburg. Joey Di Salvo always puts on a great party at his Di Salvo Station. His father Gaetano has run the kitchen since they opened in the late 1980’s, and BREADWORKS has participated in this event for the past 12 years. Di Salvo Station uses the proceeds from the event to help the homeless and handicapped of Greensburg. As always, our Bread was a huge hit.

“THINK GLOBALLY EAT LOCALLY” … Fred Hartman, Partner PITTSBURGH Magazine (November issue) included and article by Hal B. Klein, titled “Think globally eat locally”. It elaborated about how Pittsburgh has seen a culinary “shift” around the city, and how it is due to a number of “cultural” changes. “Food and Music” were named as a couple of driving forces behind these changes. The article featured some establishments that have owners, head chefs, or both, with a profound and personal attachment to the particular nationality of their establishments. It highlighted those who were “bold enough” to embrace their cuisine as it should be rather than adapt their menus to the “Americanized taste”. I want to say congratulations to a few of these people, who we work with, that were recognized by Pittsburgh Magazine’s Hal B. Klein. The following are two of our Customers, and we work with them every day…


British cuisine has taken broad strides toward destination dining in the past few decades, rooting itself in both time-honored recipes, thanks to the influence of chefs such as Hugh Fearnley-Whittingstall and Fergus Henderson, as well as the global reach of its immigrant population. But for Drew Topping, whose maternal grandfather emigrated from Scotland, the role of the chip shop remains relevant as well. “I’ve been to the UK enough that I understood chip shops and their role in society,” he says. Topping opened Piper’s Pub, a timelessly popular beer, and whisky and pub-grub establishment, in 1999. Pub Chip Shop / Pipers Pub – British. 1830 E. Carson St., South Side, Owner Drew Topping (Hal B. Klein, PITTSBURGH Magazine, November 2017)


Dorota and Slawomir Pyszkowski opened their Strip District market in 2008 as a means to connect Pittsburgh’s Polish community, as well as a broader audience, with food from their homeland. The couple returned to Poland last year and sold the business to Gretchen and Matt McDaniel. The duo plan to continue the Pyszkowksi’s mission to celebrate the cuisine of Poland. In fact, general manager Agnieszka Sornek says that the kitchen’s offerings likely are going to

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