You are right about the creation of delicious pastries. I think that whole-wheat croissants illustrate the point most clearly, as they are a completely different food from the regular, delicious croissants that come from places such as Le Fournil.
Extremely skilled bakers can nonetheless successfully incorporate different types of flour into scones and cinnamon rolls (so even if it's not 100% whole wheat, it at least has some wheat flavor), and I must confess that I think my dad has developed a taste for whole wheat in general, as he is most definitely a hippie. But it can be like asking for a skim-milk latte--if you're going to have a latte, enjoy the damn thing and get one made with good milk! And don't get a 20-ouncer vente or whatever Starbucks calls those ridiculously oversized and overpriced atrocities.
My dad's pet peeve about milk has made me tempted to reply to baristas who foolishly inquire about milk, "Yeah, do you have any yak's milk? I only drink yak's milk."
There used to be a fantastic coffeeshop in the Montlake neighborhood called The Daily Grind that made incredibly good whole wheat pastries, so I think it is achievable, but much more difficult than making light, flaky, white-flour goodies. Lots of fresh fruits incorporated into the scones. Unfortunately, the two original owners sold the place and their replacements weren't as good about pastry quality control, so it went out of business. Another local business down the toilet.
Anyway--did you read the article in The Stranger about shitty pastries? Apparently even the non-whole-wheat variety suck in a lot of places. But they're still better than what you can find in Arizona. :)
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Yep, hippies are bizarre.
Date: 2005-06-20 05:07 pm (UTC)Extremely skilled bakers can nonetheless successfully incorporate different types of flour into scones and cinnamon rolls (so even if it's not 100% whole wheat, it at least has some wheat flavor), and I must confess that I think my dad has developed a taste for whole wheat in general, as he is most definitely a hippie. But it can be like asking for a skim-milk latte--if you're going to have a latte, enjoy the damn thing and get one made with good milk! And don't get a 20-ouncer vente or whatever Starbucks calls those ridiculously oversized and overpriced atrocities.
My dad's pet peeve about milk has made me tempted to reply to baristas who foolishly inquire about milk, "Yeah, do you have any yak's milk? I only drink yak's milk."
There used to be a fantastic coffeeshop in the Montlake neighborhood called The Daily Grind that made incredibly good whole wheat pastries, so I think it is achievable, but much more difficult than making light, flaky, white-flour goodies. Lots of fresh fruits incorporated into the scones. Unfortunately, the two original owners sold the place and their replacements weren't as good about pastry quality control, so it went out of business. Another local business down the toilet.
Anyway--did you read the article in The Stranger about shitty pastries? Apparently even the non-whole-wheat variety suck in a lot of places. But they're still better than what you can find in Arizona. :)