During a quick pit-stop at a local commissary kitchen, one of their new artisan tenants handed me one of his hot, fresh-from-the-oven focaccia buns to sample. Normally, I wouldn’t be too interested in eating a plain old bun, but I pulled it apart and was hit by the smell of fresh bread and hot steam. A few bites in and I couldn’t stop. It was moist (really moist) and sprinkled with just the right amount of kosher salt and rosemary. I finished the bun.
After speaking further with Crumb Sandwich Shop Owner David Khayutin, I could tell how passionate this Ontario native was about his bread and guessed his sandwiches were made with love, too. So, I placed an order and asked him more about his budding business…
Using four different types of flour, David — who’s worked as a sous-chef in the home of a Toronto Maple Leafs/Raptors owner and several high-end dining establishments — makes six different types of breads. He also uses a sourdough starter (live yeast culture) which he began in October 2014. Talk about dedication!
Read the full article in today’s Metro Newspaper or online here.