Why? There’s one country in the world that eats croissants.
“Every time someone opens a bakery in this country, there’s two items always on their list: croissants and baguettes.
#Artisan bryan sourdough how to#
Ford began thinking about how to use his sourdough starter for breads beyond European baguettes and boules. When he posted the results on Instagram, his followers responded with a cascade of likes and positive comments. "I never would have thought to make something like that at the time," he said.įord decided to make the dense, slightly sweet pan de coco with the same sourdough starter he used for his European breads. She asked for pan de coco, like she grew up eating in Honduras. But he never earned enough money at the markets. He made croissants and crusty olive loaves, the breads artisan bakers make across America. He tried selling bread at farmers markets. Shows about food: Netflix’s 'High on the Hog' celebrates African American food Maybe he would bake, like when he and his friends catered parties in college. There's no way, as a 25 year old, that is normal," he said. "I used to hate every single day going to work. I guess I'll just make my mom proud and become an accountant," he said.įord was a successful accountant, and worked at the New Orleans office of KPMG, a "big four" accounting firm. When Ford realized soccer would not be his career, he enrolled in New Orleans' Loyola University and picked a practical career. "But if you're good enough, they let you play for free. "To get to play soccer in this country you have to pay, and not many people can afford to pay," said Ford, who grew up in a working class family. As a kid, he played on teams in New Orleans, where his parents, immigrants from Honduras, moved to from the Bronx when Ford was just a year old.
Watch Video: INTRO_TAK_102 It started with pan de cocoįord the baker first wanted to be Ford the soccer player. This year, he was a regular guest on the " Recipe Club," the podcast from celebrity chef David Chang. Then, in 2020 he published his first cookbook, "New World Sourdough" (Quarry), which has sold more than 70,000 copies and been translated into Spanish, French, Dutch, Korean and Hungarian. It's how he racked up followers on Instagram for photos of his bread and subscribers on YouTube for his affable baking videos. Sourdough starter is also the foundation of Ford's career. The starter is the base of everything the Afro-Honduran baker makes: country loaves, New Orleans-style French bread, tortillas, the Puerto Rican sweets called Mallorcas and a favorite of his mother, Honduran pan de coco. Everyone has them and they're free," he said, while getting ready to bake in his downtown New Orleans apartment. "These are the two mixing tools right here. He takes a measure of the mature starter he keeps covered on the counter, adds twice as much flour and then warm water. Baker Bryan Ford always begins his breads the same way.
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