Home News The Mechanics of Yeast at Rise Bakery: City Juice with John Malik

The Mechanics of Yeast at Rise Bakery: City Juice with John Malik

by Celia

Eight years ago, while cycling with a fellow chef in the northernmost roads of our county, we encountered a young cyclist at a stop sign. I asked if he was lost, and he confidently replied, “Not at all, just trying to decide which hill to climb.”

Today, Julian Loue has traded in his bike for a new challenge. Known for his French roots—his father, a resident of Normandy, is a cheese and brandy maker and a passionate cook—Julian was taught that no meal is complete without a piece of good bread. His journeys through Paris, searching for the perfect baguette, reflect this upbringing.

Julian Loue, now a master baker of exceptional breads and pastries, operates Rise Bakery in the Village of West Greenville. Contrary to what one might assume, he hasn’t been baking since childhood.

“I’m an automotive guy from way back. I spent several years as a service advisor at Century BMW and later as an insurance adjustor with Allstate. I have a deep understanding of car mechanics and have rebuilt everything from motorcycles to vintage VWs,” Loue shared. “This mechanical knowledge has been invaluable in maintaining the bakery’s commercial equipment. A sourdough-baking class I took for fun sparked my interest in baking, and soon I was making sourdough at home.”

Julian transformed his garage into a small bakery, catching the attention of the Travelers Rest Farmer’s Market.

“I attended Travelers Rest’s first Christmas market with 60 sourdough loaves and sold out in no time. That’s when I realized I could pursue baking full time.”

For millennia, humans have baked bread using a sourdough starter, hand-kneading the dough, with the bacteria on their hands aiding in the dough’s natural fermentation. However, the 20th century saw large corporations promoting bread that was soft, yeast-heavy, bleached white, and long-lasting, leading to numerous health issues. Modern commercial yeast factories resemble oil refineries.

At Rise Bakery, most products are made using the sourdough method, which captures wild yeast in a flour-and-water mixture, fermenting the dough with that starter. The slow fermentation process breaks down protein strands, resulting in a more digestible loaf of bread.

During visits to Rise Bakery, I enjoy starting with a cup of Bridge City coffee and one of their exquisite fruit pastries or a chocolate croissant while watching the sunrise over West Greenville’s rooftops. I always bring home a sourdough loaf or a baguette to complement a well-prepared meal.

Rise Bakery, located at 1264 Pendleton St., operates from 7 a.m. to 3 p.m., Tuesday through Saturday.

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