I received an invitation from Bob’s Red Mill to join seven other celebrated bakers and pastry chefs from around the country for an event in New York City on May 12th. We were each given a type of flour and asked to create a new recipe for the event. A large bag of Bob’s Red Mill Organic Unbleached All-Purpose Flour arrived, and I set to work. With rhubarb in season and my raspberry bushes just beginning to fruit I started playing around with a few ideas. Some organic flours I have used have been inconsistent. I found Bob’s to be very predictable, both in pastry and bread. It bakes nicely, is not too heavy, and has good texture. The recipe I settled on for the event was a Rhubarb and Raspberry Upside Down Cake, a sweet and buttery favorite that pairs the tang of raspberries with the tartness of rhubarb.
I flew to New York with Jane Cho, Macrina’s head pastry chef, and together we prepared 250 tiny cakes, topping them with whipped cream. Astor Center, where the event was held, was beautifully decked out. Many food magazines, such as Food & Wine, Saveur, and Martha Stewart Living stopped by for a nibble, as well as a great number of food bloggers and tastemakers. And Bob Moore, the real Bob we know from the label, wearing his signature red vest and golf hat, made the rounds. He repeatedly thanked all of us “for making Bob’s Red Mill what it is.” Well into his eighties, Bob is a charming and very gracious man, and it is easy to see how he has built such a strong community around his product. The values of his now employee-owned company are first-rate, as you’d expect from a company dedicated to sourcing the finest grains and flours and milling them with old-world techniques.
The next day we toured some of New York’s finest bakeries: Sullivan Street Bakery, Tom Cat Bakery, Balthazar Bakery, and Amy’s Bread. We returned to Seattle exhausted, exhilarated, and honored to have been a part of Bob’s Red Mill’s celebration. To have shared the stage with so many other talented pastry chefs and bakers was special. Look for my Raspberry Rhubarb Upside-Down Cake at one of our cafes this summer.
– Leslie Mackie