Rolling In Doughs
Falling for Birmingham Breadworks’ autumn specials and new offerings
By Jan Walsh
Today we pop into Birmingham Breadworks to get a taste of fall and take-home pastries, farm loaf, plus hamburger buns, and hotdog buns for football home-gating. I cannot find a buns for burgers and hotdogs in grocery stores without seed oils, even the organic ones. So, we buy them out of the buns and freeze some. Birmingham Breadworks ingredients are simple, natural, and recognizable. Most of their breads are made with three ingredients: flour, water, and salt. Baked goods that have more components may include natural sugar, butter, seasonal fruit, eggs, and cheese.
It is 11:00 a.m. Breakfast is served from 7:00 until 2:00 p.m. and lunch from 11:00 until 2:00. So, should we order breakfast, lunch, or some of both? New breakfast fare includes Breakfast Buns! Inside a soft, warm bun, is cheddar cheese, bacon and a sunny side up egg on a pillowy soft white bun cheddar cheese, bacon, and a sunny side up farm egg. Someone snagged the last one before I could.
But I love phyllo. And the bakery has two other warm breakfast sandwiches that we could not resist as appetizers for our lunch. Stuffed in a round phyllo pie is a cheesy, bacon beauty. And the square one boasts layers of crisp, thin, golden phyllo on the outside and warm spinach and melted feta inside. Both melt in the mouth and comfort the soul. Phyllo has been in short supply for the past few years. But Owner Mike McElwain has the cornered this market. To pair with the phyllo Kev orders the Salted Caramel Hot Chocolate. And I pick Pumpkin Spice Latte. Both arrive piping hot. Oh, my! Kev’s hot chocolate is a thick, creamy blend of dark chocolate and velvety caramel with the perfect touch of salt. And my latte with earthy pumpkin, fall spices, bringing forth nutty, buttery layers. We will be back soon for more of these, plus the breakfast bun.
From the Birmingham Breadworks fall lunch specials, Kev has seasonal sandwich, and I have the seasonal salad. His Ruben on pumpernickel is a scrumptious, toasty melding of salty, smoky pastrami with gruyere, acidic sauerkraut, and a touch of creamy thousand island. Kev declares it to be the best Ruben he has ever had! It is served with popcorn. My generous salad is a mix of spring greens topped with cranberries, feta, pecans, and Granny Smith Apples. The lovely crisp and crunchy salad is tossed in Mike’s famous Balsamic. He really needs to take this balsamic retail. I would hoard it!
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For dessert we share an seasonal Apple Butter Cookie and a Pumpkin Cookie. Apple butter crowns the thumbprint style cookie with fruity, caramelized apple flavors. And fall flavors delight in every bite of the soft, chewy pumpkin cookie.
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