"It all starts with the dough.” – Bryan Brandon
Bryan’s Recipe
I was sitting across a table from Chef Tyler Rogers. He’d been crafting a new menu over the past year. One focused on local food products and producers. After explaining the basis of his menu, he brought out a couple of dishes for tasting.
The first dish, smoked shrimp with smoked pimento cheese, came with a beautiful slice of sourdough bread. When I tasted these in combination my eyes rolled back into my head. It was sublime! I had never tasted such layered, complimentary flavors. And, it was anchored solidly by the bread.
“This bread is amazing,” I said, before asking, “Did you make this bread in-house?”
“No,” Chef Rogers answered. “We get it here locally from Ozark Natural Breads.”
I made a mental note of that, excitedly thinking that, perhaps I would be able to purchase some of this crusty, tasteful bread to eat at home. But alas, my hopes were quickly quashed when Chef Rogers went on to tell me that the bread was only available on a wholesale basis. Still, I never gave up hope and before long I thrilled at the sight of Ozark Natural Breads in a farmer’s market.
That’s where I met company owner, master baker and artisan Bryan Brandon. Since then we’ve become friends and he’s been kind enough to teach me a little about what makes his offerings so delectable.
“It’s all about the dough,” Bryan told me in his bakery yesterday.
His sourdough starter began twenty-two years ago. Since then he added a cooling room to make it more vigorous. And, he’s worked to become better at his craft every day since he received his Bachelor’s Degree from the American Institute of Baking, completed an apprenticeship in a French bakery near Normandy and purchased the bakery from his parents. As a result, he’s an extraordinary artisan baker.
As an artisan baker he is constantly experimenting. He’s always working to improve his product and offerings. And he showed me his diversity by taking me on a little field trip to one of his latest ventures, Wicked Wood Fired Pizza.
It’s a great little shop anchored by a colorful, large wood fired pizza oven, highlighting the side of his small restaurant. When I tasted his pizza, it filled my mouth with the flavor of red oak smoked sour dough!
When I pointed that out, Bryan looked at me with his big, wide, welcoming smile and said, “It’s all about the dough.”
That’s when I agreed, “Yes! A good, happy life requires a great base enhanced by constant experimentation and adaption. Then, when you throw in additional quality ingredients such as spice and diverse toppings, you have Bryan’s recipe for pure joy!
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I’m Lynn Butterfield, Real Estate & Lifestyle Expert and Television Host for American Dream TV. I’ve helped hundreds of Buyers and Sellers, as an Associate Broker with Coldwell Banker, to discover where and how they want to live and work; to achieve what I call Realesation™. That’s why I bring you American Dream TV, Both Sides of the Fence, About the Dish, Monday’s Warm Cocoa and Home by Design Magazine to stir your heart and mind. Contact me so I can join you along your own unique path of discovery.
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