DRAX DIGEST
MONTHLY NEWSLETTER FOR THE DRAX COMMUNITY
"Mrs " the book to launch on April 1st, 2023, accompanied by a beautiful party to celebrate Mrs 's 93rd birthday
Michael Ennis | Publisher Eleonora Fogg | Editor DRAX PUBLISHING
Intro
Table o Conten
Don't hesitate to get in touch with us with ideas for future issues!
Eleonora Fogg | eleonora@svvl net
Monthly Business Profile: Bread Story
Interview with Yann Ledoux
Wellness+ Studio Feature
New Employee Profile
Burr Hall Farm
William J. von Liebig
Monthly Business Highlight
264 1st Avenue, New York, New York 10009
Weekdays 7 am - 7 pm
Weekends 8 am - 7 pm
With bread that highlights the dishes of 3-star Michelin chefs, brings smiles to children's faces, and has become an irreplaceable presence at the table for every meal, BreadStory aims to please and serve its community with deliciously authentic French bakery staples and unique creations Thanks to Mrs von Liebig, master baker Yann Ledoux opened BreadStory in 2021, providing products made with patience, dedication, love, and high-quality local ingredients.
From croissants, baguettes, sourdough, brioche, and cheesy creations to flan, madeleines, macarons, cookies, chocolate fondant, and coffee, not to mention the one-of-a-kind seasonal delicacies and unique bread stories, come on down to Stuytown to treat yourself to something special! Whether you are a sweet tooth, savory connoisseur, bread lover, reader, health guru, or caffeine addict, there is a little something for everyone at BreadStory.
Bread Story's
Yann Ledoux Interview
Q: What made you start baking?
A: “My mom used to work as a cook for kids (pre-k to 4th grade), and for two years, she'd take my brother and me to the local baker and butcher every day to get meat and bread My brother and I would spend hours in the kitchen while she cooked, waiting for the school to open
This led me to spend my holidays off from school at the bakers or butchers to help them when I was twelve I'd bounce back and forth between the two
In France, you get a degree at fourteen, and then you get to move on to college But instead of going to a local college my teacher chose for me, I decided to go to baking school, a decision they all said I'd regret ”
“And do you? Regret it?”
“No Absolutely not ” Yann said, smiling
Q: What do you love most about being a baker and a teacher?
A: "I've had the privilege to teach a wide variety of people, including people that have never baked before to those who don't speak the same language
As a teacher, you become a part of their lives, part of their journey, part of their story.
Anyone can be a part of our story or change it "
Come to 980 Madison Avenue to see the newly opened Wellness+ Studio! Sign up for your complimentary assessment with Founder and Director Eva Peña to start cultivating your best self
Studio
Madison Avenue
203 New York, New York 10075
Employee Profile
A warm welcome to Germán Batista!
Germán, our new chauffeur and household manager's assistant, has joined the DRAX team after selling his food truck to a man providing meals for the homeless. Germán's warm spirit, hard work, thoughtfulness, and dedication, reflect the values of the DRAX community.
DRAX
Burr Hall Farm
Things are happening at Burr Hall Farm! This month, we are welcoming 45 new beehives That's more than a million bees! After that, more goats and chickens too.
William J. von Liebig Foundation
The Foundation is in the midst of developing a new social media strategy to increase awareness of the von Liebig prize. What would you like to see from us on Instagram?
DRAX Productions
Want to see something unforgettable this month in N Y C ?
Take a look at these shows as recommended by General Manager Daniel Biaggi!
NORMA | Metropolitan Opera 3/4, 3/8, 3/11, 3/17, 3/22, 3/25
NY Philharmonic | David Geffen Hall 3/9, 3/10, 3/11, 3/12
PARADE | Bernard B Jacobs Theater Previews 3/1; opens 3/16; shows daily exc. Monday
LOVE, STORM | 54 Below 3/19,/ 3/21, 3/22
by Chef Christopher Varroux
Key Lime Pie
Ingredients
FOR THE CRUST:
1 (11-ounce) box vanilla wafers
2 TB granulated sugar
8 TB (115 grams) unsalted butter, melted
FOR THE FILLING
1 3/4 (42 milliliters) condensed milk
5 eggs yolks
3/4 cup (180 milliliters) key lime or lime juice
1 TB lime zest
FOR THE TOPPING
1 cup (240 milliliters) cold heavy cream
1 TB confectioners' sugar
SERVINGS: 8
PREP TIME: 15 MIN
Directions
1.Heat the oven to 350°. In a food processor, combine vanilla wafers and sugar, pulse until they become fine crumbs Add butter and process until moist Transfer to a cake pan and press it down into an even layer Bake until fragrant, about 15 minutes
2. In a medium bowl, whisk condensed milk, egg yolks, lime juice and zest. Pour filling over crust and bake until set, about 15 minutes.
3 Transfer to a baking rack and cool completely Then cover and refrigerate for at least 4 hours
4 Just before serving, whip heavy cream and confectioner's sugar until soft peaks form and spread over the filling. Slice and enjoy!
COOKING TIME: 30 MIN (+4 HOURS)