The Rye + Spice Bar Kantine Collaboration
This bar reflects lived experience and flavor inspiration. Find it my market days and at Kantine restaurant/ bakery.
Some years ago my family traveled in Sweden, Finland and Denmark. We fell in love with the cuisine. We are also both fans of licorice aromas which is ubiquitous in Northern Europe. So, there’s that.
Chef Nichole at her restaurant Kantine, creates fantastic Scandinavian / Californian cuisine. If you don’t know it, make the journey online or IRL to Market Street. Her rye bread is my family’s fav, among many in SF. The bread is transformed into a cracker by slicing it thinly and dehydrating it with a bit of olive oil. This cracker is delightful as a snack with a hot beverage, a base for cheeses, or a crunch along side a salad. I really enjoy it.
Have you ever combined chocolate and bread? Pain au Chocolat? Nutella on toast? Bread and chocolate are a perfect pairing.
So there we have the elements of the Kantine Rye + Spice bar. It just makes sense. The chocolate I chose as a base is made of Ecuador, Esmeraldas province cacao, produced by UOPROCAE cooperative and Conexion Chocolates. You are welcome to dive deeper into the chocolate via the sustainability page. This chocolate is out-standing, nutty, citrus-y, elegant, soul lifting. It is a natural pairing for bread. Crumbled cracker on chocolate was an intuitive flash, easy. But of course, flavor fiends need to push a bit a more. Chef Nichole and I laid out other Scandi inspired aromas for inspiration and… hello anise seed. I candy the seeds in organic sugar, then grind them into powder. This is sprinkled over the chocolate and cracker crumble.
The bar becomes something unique, a sum of its parts, sometime chocolate, sometime earthy crunch, sometime banana aromas, sometime salty, it is a fun journey.
enjoy it
This bar reflects lived experience and flavor inspiration. Find it my market days and at Kantine restaurant/ bakery.
Some years ago my family traveled in Sweden, Finland and Denmark. We fell in love with the cuisine. We are also both fans of licorice aromas which is ubiquitous in Northern Europe. So, there’s that.
Chef Nichole at her restaurant Kantine, creates fantastic Scandinavian / Californian cuisine. If you don’t know it, make the journey online or IRL to Market Street. Her rye bread is my family’s fav, among many in SF. The bread is transformed into a cracker by slicing it thinly and dehydrating it with a bit of olive oil. This cracker is delightful as a snack with a hot beverage, a base for cheeses, or a crunch along side a salad. I really enjoy it.
Have you ever combined chocolate and bread? Pain au Chocolat? Nutella on toast? Bread and chocolate are a perfect pairing.
So there we have the elements of the Kantine Rye + Spice bar. It just makes sense. The chocolate I chose as a base is made of Ecuador, Esmeraldas province cacao, produced by UOPROCAE cooperative and Conexion Chocolates. You are welcome to dive deeper into the chocolate via the sustainability page. This chocolate is out-standing, nutty, citrus-y, elegant, soul lifting. It is a natural pairing for bread. Crumbled cracker on chocolate was an intuitive flash, easy. But of course, flavor fiends need to push a bit a more. Chef Nichole and I laid out other Scandi inspired aromas for inspiration and… hello anise seed. I candy the seeds in organic sugar, then grind them into powder. This is sprinkled over the chocolate and cracker crumble.
The bar becomes something unique, a sum of its parts, sometime chocolate, sometime earthy crunch, sometime banana aromas, sometime salty, it is a fun journey.
enjoy it
This bar reflects lived experience and flavor inspiration. Find it my market days and at Kantine restaurant/ bakery.
Some years ago my family traveled in Sweden, Finland and Denmark. We fell in love with the cuisine. We are also both fans of licorice aromas which is ubiquitous in Northern Europe. So, there’s that.
Chef Nichole at her restaurant Kantine, creates fantastic Scandinavian / Californian cuisine. If you don’t know it, make the journey online or IRL to Market Street. Her rye bread is my family’s fav, among many in SF. The bread is transformed into a cracker by slicing it thinly and dehydrating it with a bit of olive oil. This cracker is delightful as a snack with a hot beverage, a base for cheeses, or a crunch along side a salad. I really enjoy it.
Have you ever combined chocolate and bread? Pain au Chocolat? Nutella on toast? Bread and chocolate are a perfect pairing.
So there we have the elements of the Kantine Rye + Spice bar. It just makes sense. The chocolate I chose as a base is made of Ecuador, Esmeraldas province cacao, produced by UOPROCAE cooperative and Conexion Chocolates. You are welcome to dive deeper into the chocolate via the sustainability page. This chocolate is out-standing, nutty, citrus-y, elegant, soul lifting. It is a natural pairing for bread. Crumbled cracker on chocolate was an intuitive flash, easy. But of course, flavor fiends need to push a bit a more. Chef Nichole and I laid out other Scandi inspired aromas for inspiration and… hello anise seed. I candy the seeds in organic sugar, then grind them into powder. This is sprinkled over the chocolate and cracker crumble.
The bar becomes something unique, a sum of its parts, sometime chocolate, sometime earthy crunch, sometime banana aromas, sometime salty, it is a fun journey.
enjoy it