Example of brand magazine for JRN 4200

December 09, 2019 Volume 01

Baking The differences between baking and artisan baking

Cookie Recipe These chocolate chip cookies will be a huge hit at your holiday party

Best Restaurants The top places to eat in Fenton that you need to try as soon as possible

Traveling Sculptures

Take a walking tour of downtown Fenton’s sculptures before they’re gone in May

Photo by Julia Kicova

The Perfect

Chocolate Chip Cookie Stick to this basics this holiday season Ingredients:

Directions:

1/2 cup unsalted butter, melted

1. Line a large baking sheet with a silicone

3/4 cup light brown sugar

baking mat, set aside.

1/4 cup white sugar

2. In a large mixing bowl add the butter and

1 large egg

sugars. Using a hand or stand mixer cream the

1 tablespoon vanilla extract

butter and sugars together until fluffy.

2 cups all purpose flour

3. Add in the large egg, vanilla and mix until

1/2 teaspoon salt

combined.

1/2 teaspoon baking powder

4. Add the flour, baking powder, and salt. Mix

3/4 cup semi sweet chocolate chips

until combined.

1/4 cup chopped walnuts

5. Pour in the chocolate chips and walnuts and use your hands to mix them in. This will bring the dough together.

6. Divide the dough into 6 pieces. Gently form into cookie form. Place on the baking sheet.

7. Chill the cookie dough for at least 30 minutes.

Preheat the oven to 375 during this time.

8. Bake the cookies for about 18 minutes. The outside will be golden brown.

9. Let the cookies chill on the baking sheet for at least 10 minutes.

Source: houseofyumm.com

Photo by Julia Kicova

Crust | 4

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ke Rd .

N East St.

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Roberts St.

Main St.

W Caroline St.

N Walnut St.

N Leroy St.

N River St.

6

Crust

N Pine St.

ve r

N Walnut St.

Sil

First St.

9

E Caroline St.

5

S Pine St.

S Walnut St.

10

4

11 12

16 17

Mill St.

13

15

14 2 W Shiawassee Ave. 1 W Elizabeth St.

S East St.

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ero y St

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E Ellen St.

E Shiawassee Ave.

1

Rubik’s Cube

10

The Librarian

2

11

Sixth Fire

12

Pescado II

13

Cat Tails

14

Ashes

15

Zebras and Butterflies

8

The Psychiatrist Is In Celestial Navigator Graceful Dancer The Game Steel Inverted Arch Anemone Morovian Star

16

Steel Butterfly

9

9/11 Memorial

17

Grateful Fred

3 4 5 6 7

es

Fenton’s Traveling

Sculptures

Take a walking tour of Downtown Fenton’s sculptures Fenton is now in their seventh year of the sculpture program. Through this program, the Downtown Development Authority (DDA) rents a new round of sculptures for downtown Fenton each year, as well as purchases sculptures to add to the city’s permanent collection. This year, the city is renting nine new sculptures, adding to the six permanent existing sculptures. For two consecutive years, out of all the municipalities in search of renting new sculptures, Fenton was able to choose second overall from a catalog of 500 sculptures. The pieces are choses by the sculpture selection subcommittee.

The nine new 2019 sculptures are being rented for $15,621. These include: “Anemone” by Judith Greavu (7), “Morovian Star” by James Havens (8), “Steel Inverted Arch 4” by Kenneth Thompson (6), “Sixth Fire” by Cynthia McKean (11), “Celestial Navigator” by Ray Katz (3), “Cat Tails” by Pam Reithmeier (13), “Ashes V’ by Sam Soet (14), “Zebra and Butterflies” by Mike Sohikian (15) and “The Psychiatrist Is In” by Jennifer Meyer (2). The rest of the sculptures are now a part of Fenton’s permanent sculptures.

Then, head north on Leroy St. and you’ll see sculptures three through five. These include “Celestial Navigator,” “Graceful Dancer,” and “The Game.”

By this point, you probably need a sweet treat to keep you going. Head left on E Caroline St. and in just a minute, you’ll arrive at Crust and will have a wide variety of pastries and drinks to choose from.

Once you arrive back to Leroy St, keep continuing north. In front of Saganos you will see “Steel Inverted Arch 4.” Take a right on Main St and you will see “Anemone.”

Go down Main St. a little further to see “Morovian Star.” Head down Walnut St. to see “The Librarian.”

Then crossover Ellen St. to get to the Millpond where you’ll see the next four sculptures, “Sixth Fire,” “Pescado II,” “Cat Tails,” and “Ashes V.” The Millpond is a beautiful spot in Fenton where you can sit and enjoy the Shiawassee River and waterfall. You can also take some photos in front of the Gazebo, where weddings are sometimes held. If you brought your little ones, they can play on the playground.

Use this map to take a walking tour of all the sculptures around downtown. This walking tour is about 1.25 miles. If you decide to complete the tour in the winter months, before the sculptures change in May, there are many places along the way to grab a quick bite and warm drink at.

Take the walkway between City Hall and the Police Station and you’ll see “Zebras and Butterflies” in front of City Hall.

Walk north on Leroy St. and you’ll see “Steel Butterfly,” and behind that you’ll see “Grateful Fred.” Once you’ve explored these, go south on Leroy St. and take a right on Elizabeth St. to head towards your car.

To start this tour, park behind the The Laundry and go inside to grab brunch and a coffee drink to-go. Once you leave, head right on Shiawassee and you’ll pass by “Rubik’s Cube.” From there, just down the street and across the road, you’ll see the next sculpture, “The Psychiatrist Is In.”

Before you leave, spend some time exploring the shops in downtown Fenton. Fenton’s Open Book, Iron Gate and Northern Country Chic are just three of the businesses that have a wide variety of merchandise. It is guaranteed there will be something for everyone on this tour!

Crust | 2

Photo by Life of Pix

The Bakers

Behind it all

Meet the people who create your favorite Crust treats Executive Baker

Mike Green Mike Green is head baker and co-owner of CRUST. After a successful 14-year career launching new product lines with Ford Motor Company, Green decided to pursue a life-long interest in baking fostered by his grandmother. He attended the French Culinary Institute in Manhattan and also holds a Masters in Science from Rensselaer Polytechnic Institute in New York. Green helped open CRUST – a baking company in February 2012. He lives in Fenton with his three children and husband, Mark Hamel.

Source: crustandbeyod.com

November’s Baker of the Month

October’s Baker of the Month

Nick Frost

Shae Jantovsky

Nick has been an employee of Crust since April 2017 and during that time has proven to be a crucial part of our team. Nick is always willing to help other areas of the bakery, he is consistent and efficient with his work and he is great at solving problems. A few interesting things about Nick are that he loves country music, he loves outdoor activities including canoeing, camping and biking.

Shae has been with the bakery for just over a year and a half. During that time, she has become a huge asset to our pastry and mixing team! What Shae enjoys most about working at CRUST is the family environment that exists in the workplace in that everyone is very friendly, open, and always willing to lend a helping hand! Shae enjoys going to church and spending time with her family.

Source: facebook.com/crustfenton

Source: facebook.com/crustfenton

Crust | 5

Photo by Life of Pix

Baking vs Artisan Baking Learn the differences between baking and artisan baking Characteristics of artisan breads 1. Usually produced in small factories 2. Made by hand using traditional processing techniques 3. Higher water absorption levels 4. Lean formulations 5. Pre-ferments 6. Longer fermentation times compared to commercial pan bread and rolls Artisan breads do not have a Standard of Identity set by the FDA. Therefore, there is no absolute definition of what ingredients and processing conditions to use and what the finished product characteristics should be.

This category of bread is becoming more important in the baking industry as customers are looking for products with different and creative designs, maximum freshness and clean labels.

Origin The term artisan bread conjures the image of artisan bakers who are masters of their craft, shaping breads by hand and only using the basic bread ingredients: flour, water, yeast, salt, and most importantly time. This is a stark contrast to the standardized, repeatable and industrially-produced breads that are often found in the supermarket bread aisle.

The term artisan bread can include hearth breads (those baked without pan),

and sourdough breads. Some examples are: baguette, ciabatta, focaccia, naturally leavened multigrain bread, naturally leavened white bread, panettone and brioche (enriched artisan type).

Artisan breads are usually baked in hearth-style ovens (with radiant heat as main source of heat transfer), and ovens that are designed to inject/exhaust steam into/from the baking chamber.

These types of bakery products are usually crusty, with a large and open cell structure. They also have a rustic look, ornate scoring and/or flour dusting on top.

often requires higher protein flours to withstand dough machinability.

High water amounts: the resulting higher hydration doughs will be slack and sticky and can only be handled by hand or specialized equipment.

Biochemical leavening: baker’s yeast, wild yeast, naturally occurring lactic and acetic bacteria. Longer fermentation times of these microorganisms provide unique flavor, aroma and volume development at lower concentrations.

Preservatives: artisan bread doughs are fermented to low pH’s (4–5) which acts as a natural preservative.

How are artisan breads made?

Artisan breads are characterized by their lean formulation (i.e. low sugar and fat level), little to no use of dough conditioners (except for enzymes used for dough strengthening and crumb softening), and high or low hydration levels (depending on shape and spread desired by the baker).

Processing conditions Fermentation: bulk for about 24 hours at room conditions of T°/RH. Mixing: shorter mixing time due to lower tolerance/stability of the low protein dough and its high acidity.

Makeup: application of very gentle stress and strains on the dough piece to preserve the open cell structure and gassiness.

Proofing: intermediate to long proofing/resting times to allow the dough to recover from mechanical work.

Dusting flour: higher amounts to reduce stickiness and improve handling of high absorption doughs. It can also provide distinctive appeal to baked goods.

Formulation Flour: “True artisan” breads use wheat flours with a lower protein content (10.0–10.5% on a 14.0% moisture basis) but superior quality such as hard red winter wheats to produce chewy texture and open grain without toughness.

Commercially produced artisan bread

Source: bakerpedia.com

Crust | 6

The best food and places to eat in Downtown Fenton One of my favorite meals comes from a bakery in the historic and totally adorable town of Fenton. At the end of the year when, as a restaurant reporter and food writer, I’m asked about some of my favorite meals in 2018, I will immediately remember the flaky, spinach croissant stuffed with a ridiculous amount of soft feta cheese that I enjoyed an hour north of downtown Detroit.

Crust: A Baking Company is so much more than baked goods. Not only is it fueling downtown Fenton with a full coffee bar (and a full booze bar), Crust, at 104 W. Caroline, offers a large menu for breakfast, lunch and dinner, plus desserts, pizza, grab-and-go items and breads.

Crust supplies the baked goods for a few of downtown Fenton’s restaurants, including its sister businesses the Laundry (125 W. Shiawassee) and El Topo (113 Mill).

El Topo is a casual joint with a Latin American-influenced menu and just a few seats. Around 5 p.m. people with zero interest in tacos or guacamole start to arrive at El Topo. It’s no secret

around Fenton that the Pringles vending machine in the back of this cafe is actually the hidden door to a speakeasy-style craft cocktail lounge.

That’s right, after 5 p.m., push the “original Pringles” button on the vending machine, a door behind it opens, and a host pops her head out to ask, “How many?”

The other side of that glowing Pringles machine is a sophisticated, dimly lit craft cocktail lounge called Relief & Resource Co. Besides a drink menu the size of a small young adult novel, this 2-year-old spot has a full kitchen, serving build-your-own meat and cheese boards, mousse pate deviled eggs, duck rillettes, tuna poke, lobster mac, salads and more.

The Laundry is a trendy and popular breakfast, lunch and dinner restaurant. Like its sister businesses, a sign at the entrance states that people of “all races, all religions, all countries of origin, all sexual orientations, all genders” are welcome and safe.

The Laundry really shines at lunch, though, with a vast sandwich selection that would make any bread-aholic salivate. With both meat and vegetarian

options galore, the long menu makes for a great read because of the off-the-wall names. One ham and turkey sandwich is named Jacques Brel is Alive and Well and Living in Fenton. Other chuckleworthy names are Chicks Dig Scrawny Pale Guys, I Don’t Need No Cell Phone and the Kenny Witzgall, a roast beef sandwich named for a local comedian.

The Laundry gets a lot of its ingredients from a fertilizer-, chemical- and pesticide-free garden behind the restaurant.

The plants are nourished with spent grain from the nearby Lynchpin brewery, coffee grounds and vegetable scraps.

The Fenton Fire Hall is a bar and restaurant with a rooftop patio that was formerly the city’s fire station.

It’s located at 201 S. Leroy. It’s a Union Joint, meaning it’s in the same restaurant family is Clarkston Union, Vinsetta Garage, Union Woodshop and others.

These spots are just the tip of the iceberg of Downtown Fenton’s winsome food scene. Beyond restaurants and bars, downtown Fenton also a handful of vintage shops, picturesque parks and nearby water recreation.

Source: detroitnews.com

Photo: facebook.com/crustfenton

Photo: facebook.com/thelaundryfenton

Photo: facebook.com/eatfentonfirehall