Archive for the ‘Stone Mill Bakery’ Category

Start your Morning with Stone Mill Bakery

Tuesday, July 2nd, 2013

Breakfast is often an afterthought – a quick bite before the day begins. We might grab a piece of fruit on the way out the door, or chow down on a bagel in the car. At Stone Mill Bakery, we would like to invite you to slow down your routine a little in the morning with a well-prepared meal from our kitchen.

Whether you desire something savory – like one of our omelettes, or a bite of something more sweet from our bakery, we’re sure to offer something that will satisfy your taste buds. If you’re watching your weight, we have a selection of health breakfasts that will keep you looking trim while satisfying your hunger. Choose from hot Irish oatmeal, tupelo honey granola, or fresh fruit. One of our Stone Mill favorites, the egg white wrap, is also an appropriate choice for the health-conscious: sample a whole wheat tortilla filled with chicken sausage and scrambled eggs, with spicy salsa and roasted potatoes on the side.

If you’re not opposed to a little more indulgence, though, you should try one of our cinnamon buns doused in buttercream icing, or a croissant with flaky, chocolate-filled dough. Wash down your sweet treat with some fresh squeezed orange juice or one of our specialty coffees.

We serve breakfast on weekdays from 7:00am-10:30am and on Saturdays from 7:00am-11:00am, so you don’t even have to be an early bird to enjoy one of our dishes.

For a full look at our breakfast menu, click here, or visit our café in Lutherville on your next outing between daybreak and noontime to try some of our A.M. specialties.

About Stone Mill Bakery

Stone Mill Bakery has always been a small, family business with hands-on participation by several generations of the Himmelrich family. Originally started over 20 years ago as a wholesale bakery operation dedicated to bringing handmade European style breads to Baltimore, Stone Mill has evolved into both a wholesale and retail bakery as well as a vibrant café serving breakfast, lunch and dinner and a full service on and off premise catering business.  Stone Mill Bakery is committed to sourcing the finest quality ingredients, and uses as little machinery as possible, relying instead on well trained, experienced hands and preserving the true craft of artisanal baking.

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Homemade Challah at Baltimore’s Bakery

Monday, June 17th, 2013

Challah is a traditional Jewish baked good, painted with eggs and elegantly braided to create a beautiful arrangement for the Sabbath and holidays, when it is normally consumed. A longstanding food ritual, challah is often presented and eaten in pairs, a blessing said over two loaves that symbolize the manna, a type of bread that was offered to the children of Israel during the Exodus from Egypt. Sprinkled with poppy or sesame seeds to add flavor, the topping is said to represent the manna that fell from heaven in biblical times.

The name “challah” comes from the Hebrew word for “portion:” one of the biblical commandments instructs devotees to give a portion of their bread to God as an offering of gratitude. At the Sabbath, families break off a morsel of bread after saying their blessings, uttering “Shabbat Shalom.” This shared action connects those that observe the tradition of partaking of challah on the Sabbath with bountiful food provided by God – it is considered a symbol of holiness.

Whether or not you ascribe to the Jewish custom of breaking the challah to give thanks, this bread is a hearty and delicious accompaniment to any meal for anyone that has an appreciation for the simplicity of a well-baked loaf of bread.

At Stone Mill Bakery, our challah bread is so tasty and pretty that you’ll be saying thanks no matter your reasoning for sampling some. Offering traditional braided challah as well as a special variety baked with raisins seasonally, we have some divine options to help you get your fresh bread fix. A small, locally owned Baltimore bakery, Stone Mill Bakery is committed to producing artisan breads using longstanding European techniques. Our wholesale products are bought by some of the finest restaurant establishments in Maryland, and our café in Lutherville serves up many of the offerings in our bakery.

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Sources:

The History of Challah

Challah

Traditional European Bread Making Techniques

Tuesday, June 4th, 2013

At Stone Mill Bakery, we stick to traditional European style bread-making practices. It’s what we know and excel at. The yeast rises on its own, and we use as little machinery as possible and putting into place a slow fermentation process. This allows our breads to rise naturally overnight.

Fermenting dough over an extended period of time allows carbohydrates to convert flour and sugar to alcohol, carbon dioxide, and acids through the action of the yeast. The gluten produced in kneading the dough traps the gases that are formed from the yeast and released during fermentation. This enhances the dough’s exposure time to essential acids. The longer a bread’s dough is left to ferment, the more time the acids have to go to work on it, conditioning the dough to enrich the taste and shelf-life of the final product.

The result of patiently letting bread dough undergo chemical breakdowns during fermentation? Crispy crust that crumbles into hundreds of shards when it’s bitten or cut into, with a moist, light, and soft interior. It’s worth the wait – trust us, or stop by our café in Timonium to test this proven theory for yourself.

About Stone Mill Bakery

Stone Mill Bakery has always been a small, family business with hands-on participation by several generations of the Himmelrich family. Originally started over 20 years ago as a wholesale bakery operation dedicated to bringing handmade European style breads to Baltimore, Stone Mill has evolved into both a wholesale and retail bakery as well as a vibrant café serving breakfast, lunch and dinner and a full service on and off premise catering business.  Stone Mill Bakery is committed to sourcing the finest quality ingredients, and uses as little machinery as possible, relying instead on well trained, experienced hands and preserving the true craft of artisanal baking.

Stop in today to pick up a loaf of our delicious homemade bread!

You can also follow us on FacebookTwitterGoogle+Flickr, and Pinterest!

Sources:

http://www.abreadaday.com/?p=1166

Kid Friendly Food at Stone Mill Bakery

Tuesday, May 21st, 2013

At Stone Mill Bakery, we have no doubt that your kids will take delight in our dessert selection – they will get one glimpse at our sweet offerings and beg to have some. While we think you should treat them to a cookie or tart, we also know that snacks before a meal can spoil supper. So our menu also provides nutritious that will delight your little ones, and you will have no trouble convincing them to save the sweets for last.

Our lunchtime café menu features a variety of delectable kid-friendly cuisine that we bet you will have trouble resisting yourself. For an all-time classic, go with the chicken tenders – served with either hand cut french fries or our homemade mac n cheese on the side. We also offer grilled cheese with an assortment of quality cheeses to choose from, kosher hot dogs, and cheese pizza. If they cannot resist having something a little sugary before dessert, we recommend our sweet potato fries – tossed with cinnamon and sugar to best bring out the flavor.

From cookies to cakes, our dessert menu is multi-faceted. Whether your kid (or the kid in you!) is a chocolate lover or prefers something with a fruity punch, we have something in store. Our yellow cake with chocolate icing is always a hit, as is the Oreo chocolate cake. Chocolate chip cookies are tried and true, and an apple pie is the perfect sweet treat to follow up any delicious meal.

Stone Mill Bakery is a family-owned business; we know how to satisfy all members of your family – little ones included. Come in to our café in Lutherville for breakfast, lunch, or dinner, and we will serve you up something each and every one of you can enjoy!

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Gelato vs. Ice Cream

Thursday, May 16th, 2013

Gelato is a cold delicious treat that is just the Italian word for ice cream, right? Not even close! While they are both cold and delicious, there are many differences between the two sweet snacks.

Legally, ice cream has a minimum of ten percent fat. While gelato is made with less cream and more whole milk so it has a lower fat content. It is usually around five to seven percent of fat. Because gelato has less fat, the flavors are richer and more intense.

Gelato is also served at a slightly warmer temperature than ice cream. While ice cream is stored and served frozen, gelato is served about ten degrees warmer for a creamier texture without being too melted. Additionally, the warmer temperature of gelato allows you to experience the full flavor of the dessert without shocking your tongue.

Additionally, gelato is churned at a much slower speed than ice cream making it denser. There is not as much air mixed into the dessert. Gelato contains about twenty-five to thirty percent air while ice cream can contain up to as much as fifty percent air.

If you’re craving some delicious gelato, be sure to stop by Stone Mill Bakery to get your fix.

Stone Mill Bakery has always been a small, family business with hands-on participation by several generations of the Himmelrich family. Originally started over 20 years ago as a wholesale bakery operation dedicated to bringing handmade European style breads to Baltimore, Stone Mill has evolved into both a wholesale and retail bakery as well as a vibrant café serving breakfast, lunch and dinner and a full service on and off premise catering business.

Keep up to date with all Stone Mill Bakery happenings by following us on FacebookTwitterGoogle+Flickr, and Pinterest!

 

Source:

http://cookingequipment.about.com/od/icecreammachines/f/gelatovicecream.htm

Greet the Warmer Baltimore Weather With a Classic Sandwich!

Wednesday, April 10th, 2013

Excited for Spring? The new baseball season? Getting hungry while rooting for the O’s as they begin playing the exciting games again? Stop by the Stone Mill Bakery either at our location in Lutherville or our brand new location in Pikesville (at the Stevenson Village Shopping Center) and try one of these classic sandwiches off of our lunch menu:

“Almost Famous” Tuna Salad

A tribute to Cameron Crowe himself. We take our beloved tuna salad and add mayonnaise, sweet relish and our very own special seasonings. You may not know how to tune a piano, but you’ll definitely want a bite of this “Almost Famous” Tuna fish salad sandwich!

Turkey & Avocado Powerhouse

Like some of the powerhouse hitters on the Orioles, our Turkey & Avocado Powerhouse hits it out of the park. We combine our house roasted turkey, fresh avocado, ripe tomatoes, sprouts and provolone on spinach and feta focaccia. It’ll hit multiple home runs on your taste buds.

The Hilda

If you’re looking for something that’s a bit different, try The Hilda. House marinated cucumbers and fresh goat cheese served on a housemade French baguette. It’s an exotic taste that you’ll come back for again and again!

The Classic Powerhouse

Want a tried and true winner? This isn’t the Grand Prix, but you’ll want to race back to get more of our Classic Powerhouse sandwich. Organic sprouts, vine ripened tomatoes and provolone topped with honey dijon dressing on 7 grain health bread. Try it and you’ll see why it’s a certifiable classic sandwich.

Not in the mood for a sandwich? Try one of our signature salads, quesadillas, or order off of our Not Just for Kids menu (which includes the classic Chicken Tenders and Grilled Cheese)! And if you want to pre-order your sandwich and pick it up on the go, don’t hesitate to order online.

Stone Mill Bakery has always been a small, family business with hands-on participation by several generations of the Himmelrich family. Originally started over 20 years ago as a wholesale bakery operation dedicated to bringing handmade European style breads to Baltimore, Stone Mill has evolved into both a wholesale and retail bakery as well as a vibrant café serving breakfast, lunch and dinner and a full service on and off premise catering business.

Keep up to date with all Stone Mill Bakery happenings by following us on FacebookTwitterGoogle+Flickr, and Pinterest!

Bond at Baltimore Café, Stone Mill Bakery

Friday, November 30th, 2012

His name’s Bond – James Bond – or at least his character is in the newly released “Skyfall.” This past Tuesday, Daniel Craig, who plays the martini-making, suave spy in the latest Bond film, found himself in Charm City: Baltimore, Maryland.

Where do movie stars refuel in the home of “The Wire?” You guessed it – Stone Mill Bakery. He stopped in our Green Spring Station café for lunch, chowing down on a roasted turkey and avocado powerhouse sandwich. Whirling in and out like he meant business, Cris Janoff, general manager said of Craig, “It happened quick. People are very excited that the guy has been here. They’re star struck” (Source).

Want to dine like a celebrity? Our Turkey and Avocado Powerhouse comes complete with house roasted turkey, fresh avocado (of course), ripe tomatoes, sprouts, and provolone on spinach and feta focaccia – a delectable dish indeed. Stop by our shop and try it out for yourself; it’ll be spy-tacular.

In true spy secrecy, no one really knows what brought the Bond actor to town, but rumor has it he was here visiting someone at Johns Hopkins. Whatever the reason, we’re glad someone tipped him off to our noteworthy café.

Be on the lookout for our upcoming location in Pikesville in the Stevenson Village Shopping Center – more details to come soon! Check out our full lunch menu here we give all our customers the star treatment with our simple, fresh, and flavorful food.

Stone Mill Bakery has been a small, family business with hands-on participation since its founding over 20 years ago, when it started as a wholesale bakery operation dedicated to bringing handmade European style breads to Baltimore. Stone Mill has since transformed into both a wholesale and retail bakery as well as a vibrant café serving breakfast, lunch and dinner and a full service on and off premise catering business.

Satisfy your senses and follow us on FacebookTwitterGoogle+Flickr, and Pinterest!

Sources:

Daniel Craig/James Bond in Baltimore

Small Business Saturday – Support Baltimore-based Bakery & Café

Friday, November 23rd, 2012

Founded three years ago by American Express as a means of rallying behind locally owned shops who were trying to keep their businesses booming in spite of the recession, Small Business Saturday has become an annual tradition between Black Friday and Cyber Monday. The goal? To help support small businesses nationwide. Below, we’ve pulled out a few statistics that should inspire you to ditch the big-box shops and check out what the local stores have in store.

Why Shop Local?

  • Small businesses contribute to 44% of total private payroll in the U.S.
  • 89% of consumers perceive small businesses as a positive contribution to their local communities
  • Small businesses created 65% of the net new jobs generated in the 17-year period, through 2009



Need More Motivation?

Providing incentive for consumers to take part in the shop local challenge, American Express offers a reward program for those who support independently owned companies: for the third year since its inauguration, customers who shop at qualifying locations can enroll their American Express card and receive a $25 statement credit when they use it to spend $25 or more in a single in-store transaction at a participating small business.

Stone Mill Bakery has been approved as one such qualifying business: check us out on the official Shop Small map by typing in “Stone Mill Bakery,” and enroll your card now.

Stone Mill Bakery has been a small, family business with hands-on participation by several generations of the Himmelrich family since it got its start. Originally founded over 20 years ago as a wholesale bakery operation dedicated to bringing handmade European style breads to Baltimore, Stone Mill has since evolved into both a wholesale and retail bakery as well as a vibrant café serving breakfast, lunch and dinner and a full service on and off premise catering business.

Satisfy your senses and follow us on FacebookTwitterGoogle+Flickr, and Pinterest!

Sources:

The Importance of Shopping Small

Frequently Asked Questions about Small Business Saturday

Catered Thanksgiving Meals in Baltimore, Maryland

Friday, November 16th, 2012

When you’re young, Thanksgiving is a one-day, no hassle affair. Indulging in fall food favorites gets sandwiched between the traditions of watching a televised version of the Macy’s Thanksgiving Day Parade in New York and pulling out holiday soundtracks and movies to prep for the festivities yet to come. It is relaxing. A time off from school. An opportunity to make silly turkeys using your hand as a stencil and colorful pieces of construction paper. A chance to learn about the pilgrims and Native Americans, and the inauguration of what we now know as Thanksgiving.

As adults, we sometimes miss the opportunity to partake in those customs because we get caught up in the details of hosting guests, planning dinner parties, making travel arrangements, beginning our holiday shopping, and so forth. It requires more foresight and preparation than we ever realize as children, with menus getting planned weeks before family comes into town and turkeys set out to thaw a day in advanced of the eating activities.

If you’re worried about overcooking the turkey and you know you can’t perfect a pie crust like your mother did, do like you did as a kid and relax: consider having your Thanksgiving meal catered this year. We’ve already planned the menu for you – all you have to do is decide what you want to pair with your gobbler: whether you opt for candied sweet potatoes, traditional stuffing, grilled seasonal vegetables, or otherwise, we have something to keep your guests satiated. To really stuff them like turkeys, look into our sweets: try a traditional pumpkin pie or opt for something a little different with our iced pumpkin cookies. From chocolate to fruits to vegetables, our bakery will cook up something that everyone will love.

To see our full Thanksgiving menu, please click here, and visit our website to learn more about Stone Mill Bakery’s catering services.

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Dish History and Recipe from Your Baltimore, Maryland Baker: Ficelles

Friday, November 9th, 2012

Coming from the French word for “string,” a ficelle is similar in constitution to a baguette, only thinner, as its name would suggest – generally one to two inches in width and weighing in around 140 g, or a little under 5 ounces.

With a thick crust, ficelles are moist and spongy when broken open, baked with the undeniably delicious white wheat flour. Generally consumed as a single serving, ficelles can also be sliced and used as a dipping bread or as the foundation for appetizers.

Ficelles and other popular French breads – like the bigger sister baguettes – are made by activating yeast with flour, water, and salt, and kneading it into a viscous dough before allowing it to rise and then shaping and baking it. Hand-shaped, this artisan style bread is traditionally fat free, prepared without butter.

Below, see a few of our favorite appetizers that incorporate ficelles – perfect for impromptu get-togethers or holiday gatherings.

Brie and Smoked Ham on Sourdough Ficelle

Ingredients:

  • 1 ficelle
  • ¼ cup honey mustard
  • ¼ pound lightly smoked ham, thinly sliced
  • ¼ pound ripe Brie, cut in ½ inch slices
  • 3 ripe tomatoes, thinly sliced
  • green-leaf lettuce



Directions:

  • Cut ficelle in half lengthwise and spread each slice with a delicate layer of mustard
  • Fold sliced ham and arrange on slices, placing the brie and tomatoes on top
  • Layer on some lettuce, and then put the top half of the bread back on, cutting the loaf into bite-sized sandwiches



Sliced Radishes and Watercress on Buttered Ficelle

Ingredients:

  • 1 ficelle, cut into 18 thin diagonal slices
  • ¼ cup of unsalted butter (optional: for extra luxury, choose a European style butter like Plugr of Insigny St.-Mere)
  • Fleur de sel (fine French sea salt)
  • 1 small bunch watercress, trimmed
  • 4 watermelon radishes or other large radishes, sliced thinly
  • Edible flowers or daikon radish sprouts (optional: look for them at Italian markets or specialty food shops)



Directions:

  • Spread butter over sliced bread and sprinkle with fleur de sel. Top with two watercress.
  • Coat one side of each radish slice with a thin layer of butter, and place two on each ficelle slice, atop the watercress, with buttered side down, overlapping if necessary.
  • Top with a flourish of flowers or sprouts if desired.

Whether you’re a home cook or restaurateur, our regular, demi, and artisan ficelles from our wholesale bakery in Baltimore, Maryland make a great base for many petite starter dishes. Using only traditional European bread making techniques, Stone Mill Bakery is committed to preserving the art of craft-style baking.

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