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Jul 31, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Alex Carlson’

The Scoop: Red Guitar Bread to open brick-and-mortar bakery on Cherokee Street

Tuesday, April 17th, 2012

Baker Alex Carlson has wowed us since 2010, when we took our first bite of the divine baguettes, boules and buns that he made as the in-house baker at Five Bistro on The Hill. Soon, Carlson was supplying his artisanal breads to places like The Mud House, Big Sky Café, Salume Beddu and The Block. Last year, we saw Carlson become a vendor at the Webster Groves Farmers Market, making his old-world country loaves, focaccia and other Atkins diet-busters available for sale to the public. Now, word comes that Carlson’s company, Red Guitar Bread, will finally have a home to call its own.

The brick-and-mortar location for Red Guitar Bread will be at 3215 Cherokee St., a few blocks east of Gravois Avenue, as he announced on the company’s Facebook page and as reported by Byron Kerman for St. Louis Magazine.

The Scoop has been unable to reach Carlson to discuss details regarding the target opening date – or the latest wild yeast strains he’s using to transform his organic flour into hunky baked awesomeness. More as we learn it.

The Scoop: One-man bread biz makes old-world boules for retail sale

Friday, May 6th, 2011

050611Last December, we spotlighted baker Alex Carlson as the face – and hands – behind the beautiful bread program at Five Bistro. Carlson recently “kneaded” that dough operation into an independent business called Red Guitar Bread, whereby his old-world boules, bageuttes and torpedos made from certified organic flour are now available to the public.

The Scoop ran into Carlson yesterday at the Webster Groves Farmers’ Market as he was readying his booth for the first day of the market season. Carlson explained why the Webster Groves market is the only market he will be participating in this year. “I don’t want to get too big, too fast; slow growth is the key. And what I’m doing now keeps me pretty busy.” That’s for sure. Carlson bakes an average of 75 to 100 pounds of bread daily, subleasing space from the Five Bistro kitchen.

Bread-lovers who can’t make the Thursday afternoon market, which runs through October, can also place orders via e-mail. (A website is coming soon.) Prices range from $3 for a smaller-sized baguette to $8 for Carlson’s newest creation, a hickory-smoked whole wheat loaf. Don’t know whether you want to opt for ciabatta or a hefty 1 and a half-pound pain au levain boule? You can drool over his rustic, edible works of art on the company’s Facebook page.

And for diners who have come to love Carlson’s bread at Five Bistro, Salume Beddu, The Mud House, Cyrano’s, Big Sky Café and even at Entre Underground events, no worries. Carlson will continue to service all of those accounts.

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