Fond Organics LLC

Saturday, November 27, 2010

A Venue for the General Public

           December 9th, Fond Organics will commandeer the Vanilla Moose in Aztec. We will utilize the convenience of the drive-thru to sell fresh baked breads, pastries and coffee. Now you can indulge your moderately reasonable fantasies relating to baked goods Tuesday-Saturday from 6 - 10:30am.
           Drive in for Cinnamon Rolls and Sticky Buns, Fluffy and Rich Scones, Over the Top Muffins and Cookies, and a selection of confections that border on perfection. Wash that down with a bold cup of Joe or a hot tea. Don't forget to pick up a loaf of our chewy Ciabatta or our soft and  crusty Wheat Bread for dinner! Watch the VM marquee for updates on our weekly specials!!!

Sunday, September 26, 2010

Destination unknown

When we go about our Cinnamon roll doughs, careful attention is paid to the process. Make no mistake,  attention is given to everything we do but the cinnamon roll dough is easy to destroy.A rich sweet yeast dough fermented until the fragrances evoke a primal response. A cool pillow of flour and butter; the texture of a baby's skin. When layered with streams of molten butter and a generous coat of cinnamon-pecan streusel, then rolled, sliced and baked...a miracle occurs. A baked concoction that turns grown men into blithering ninnies and women into she-wolves. Only one thing could top this. Cream Cheese Icing of course!

Thursday, September 9, 2010

Yearning for the Burning

         The alarm blares a cruel tone at 2am. It's music to our ears here at the Suburban Market Bakery and Catering Shop. Weighing the ingredients and digging our bedraggled fists into the tender-tough yeasty dough and a new day begins. With no industrial mixers, our immaculate kneaders need to knead and feed their greed for perfectly plump rolls, loaves and pastries with an aroma to match. We keep our starters sour and bubbly. A belching, writhing lump of living, breathing bread dough destined to transform in one of our medieval ovens. Good day indeed.

Sunday, August 15, 2010

Here at Fond, late summer evokes in us a sense of urgency. As the mighty mother grizzly tirelessly hunts and forages to fatten her young before the freeze, we knead the doughs, grill the meats and saute the vegetables of summer available to us in these last hazy, crazy days of summer.

Each day, an excursion into edible excellence, putting to the test several techniques and styles simultaneously. Fermenting, saute, sear, boil, broil, braise, poach, smoke, blanch and bake. Breakfast, lunch and dinner. A battle against the clock to bring fragrant offerings to our guests, to whom we are personally accountable.

Go ahead, lift your fork and let your tongue get acquainted to our creations. Piquant sauces balanced with the right levels of sweet, spice, sour, bitter, salt . Textures that comfort and challenge the palate with silk, crunch, smooth, grainy, soft, crisp.

We liken the experience to a concert, listening to a jazz band that hits all the right notes, with solos, scales and melodies that just make your soul smile.