La Colombe espresso grounds made their debut in bread last weekend at New Amsterdam Market’s Bread Pavilion. Featuring loaves made from local grains, some amazing bread was made by the most talented bakers of the city. Peter Endriss of Runner & Stone (a La Colombe customer) curated the event, a fund-raising effort to help grain purveyor Cayuga Pure Organics recover from its recent beanery fire.

Another customer of La Colombe’s Il Buco Alimentari’s baker Kamel Saci introduced our coffee into his bread, and received this nice review from Serious Eats New York: “His second new loaf is an Espresso Bread made from white flour, a poulish starter (two-day ferment), and a shot of La Colombe espresso. The bitterness of the coffee perfectly enhances the faint tang of the crust, further stimulating the salivary glands. Both these loaves will be available weekends at Il Buco Alimentari’s Great Jones Street location.” – Andrew Coe, writer of Good Bread column.

Read the whole article here.

Kamel Saci
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