Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/139333

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Page 140 of 217

foods in focus GLOSSARY: ETHNIC BREADS Arepa: savory South American flat cake usually made with corn flour and served with fillings or toppings Barches: Hungarian challah incorporating milk Challah: braided, eggy yeast bread for the Jewish Sabbath Choereg: sweet, rich, braided Greek and Armenian yeast bread traditionally made for Easter Concha: sweet shell-shaped Mexican yeast bun with a sugar topping Dinkelbrot: German spelt bread Dosa: thin and crispy South Indian savory pancake made with fermented rice and lentil-like black gram Flatbread: flat, usually unleavened bread made with flour, water and salt Gordita: thick baked or fried savory cake usually made with masa harina Irish soda bread: scone-like bread featuring buttermilk, baking soda (hence the name), and often caraway and currants Johnnycake: pan-fried flat corn cake dating back to colonial America Lángos: fried bread round, a popular street food in Hungary Simit rings by Simit + Smith Lavash: thin Middle Eastern flatbread (or crispbread), available in dry and soft forms Naan: thick South Asian flatbread (usually leavened with yeast), cooked in a clay oven Native American fry bread: fried flatbread made with flour, milk, leavener, sugar and salt Palestinian spinach pie/Fatayer: savory Middle Eastern pastry made with flour, oil, water and usually yeast Pan de muerto: meaning "bread of the dead," sweet buns baked for the Mexican holiday Day of the Dead, often decorated with bone imagery Panettone: lofty and rich dried fruit–studded Christmas and New Year's yeast bread originally from Italy Roti: unleavened whole-wheat flatbread popular in South Asia and the Caribbean Rusks: twice-baked dry, crunchy, sweet biscuit originating in South Africa Rwandan honey bread: honey-sweetened, spiced yeast bread Simit: sesame-topped, ring-shaped breads similar to soft pretzels and bagels, popular in the Balkans and the Mediterranean Somodi kalács: sweet Hungarian yeast bread similar to cinnamon-raisin bread Stollen: fruit- and sometimes marzipan-studded German yeast bread usually served at Christmas York Metro–area restaurants focusing on simit, which comes from the Mediterranean and Balkans. Like a cross between bagels and soft pretzels, these dough rings can be served plain or with cheese and vegetables for sandwiches. Chains featuring Latin American arepas and South Indian dosas have sprung up in both San Francisco and New York. Adriana Lopez Vermut is one of the founderowners of the arepa chain Pica Pica, with two locations in San Francisco and one in Napa Valley. "We have been in business for five years and every year we see increasing transactions," she says. "There has been interest in arepas across the board. It has to do with the fact that a lot of Venezuelans have immigrated to the United States and Europe and have started restaurants offering arepas and other Venezuelan foods." She estimates that only 10 to 15 percent of her customers are Latin American, adding that many others are foodies eager to try new dishes, families and those following a gluten-free diet. Similarly, Vanessa Maldonado, catering operations manager at the Caracas Arepa Bar chain (with three locations in New York City) has seen a significant increase in customer interest. "When we first opened, people had no idea what arepas were," she says. "They wanted burgers and hot dogs. Suddenly, they were into arepas." Breads of 2020 Based on this trajectory, even the aforementioned ethnic breads may be familiar. New breads to come will likely encompass still-unknown traditional loaves (look out for South African rusks, twice-baked bread similar to French biscottes; Rwandan honey bread, a light, airy bread especially suited for breakfast; and Armenian choereg, a traditional buttery, sweet Easter bread flavored with mahlab, a fragrant spice made from seeds of the mahaleb cherry), and twists on Old World recipes. Consumers might also encounter bread baked in-house by ethnic restaurants and lesser-known types of native breads, including Native American fry bread (continued on p. 198) 124 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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