Along with delicious desserts, Pastry Chef Sarah Botcher is also in charge of coming up with the fresh (baked daily) bread selection at Butcher & the Boar.
“Making focaccia for a garnish that’s more baked and crisp in a really thin tuile like preparation that’s different but it does require all of us to have our palates committed to bringing the best product together…
…Making the breads in house and doing the pastry is a full production here in the kitchen and we do a lot of bread especially with the foot long hot dog and the beer garden has been selling extremely well. I do natural yeast products and commercial yeast products as well with the breads…
…I make eight dozen foot long hot dog buns every day. So you’re thinking, well that’s anywhere from five to six hundred a week. So we have a lot of output that we do for the beer garden and the restaurant so it’s been a really great experience for me because the more you work with your product the better you understand your product and what you’re working with and the nuances of time and temperature and everything else in between, so I really enjoy the process…
…We make everything every day fresh. Actually it’s not as much work as it sounds. It’s very manageable within production but it’s still very full production there’s never a dull moment downstairs we stay busy, yeah.”
