A web site for Sacramento Beer Week mentioned Placerville's Brick Oven Pub.
Sounds like it might be fun.
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Monday, February 14, 2011
Brick Oven The Bangor Rye Bread, Bangor, Maine
An on-line article for the Bangor Daily News covers the sale of a "city institution."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
Bertucci's Italian Restaurant, Multiple Locations
An article that's part of Braintree Patch discussed healthy menu choices at Italian restaurants.
The article says in part, "And so I began my quest for lighter (but still delicious) Italian fare at Bertucci’s, a local icon known for its signature brick oven style of cooking.
"After scanning the menu, I happily discovered vegetable-rich soups, nutritious side dishes and plenty of tasty protein options; all perfect components of a balanced meal. I then assessed the nutrition information available online...."
Bertucci's Italian Restaurant has numerous locations in the Northeast US.
The article says in part, "And so I began my quest for lighter (but still delicious) Italian fare at Bertucci’s, a local icon known for its signature brick oven style of cooking.
"After scanning the menu, I happily discovered vegetable-rich soups, nutritious side dishes and plenty of tasty protein options; all perfect components of a balanced meal. I then assessed the nutrition information available online...."
Bertucci's Italian Restaurant has numerous locations in the Northeast US.