Cast iron restoration is not for everyone. It is absolutely one of those hobbies that require time, patience, and an eye (or two) for detail. It is repetitive and frustrating but the end is so rewarding.

When I first approached the Mr. with this idea, I was met with a look of… Well, I could use words like “incredulous” or “utter disbelief” but his look really was less eloquent and more of the “what in the actual….” nature. To his credit, though, he didn’t shoot it down completely and even provided some encouragement even if it was reluctant.

Fast forward to present time, when he’s basically running the show on one end. As with any hobby, it has been a learning experience for us both. A significant amount of trial, error, correction, and amazement. And, not going to lie, a few injuries.

Again, so rewarding!

This is the before and after of a rescued, 2-sided grill pan in need of love ad elbow grease. The bottom was after stripping and one seasoning session.

Full disclosure: I don’t bake bread as frequently during the summer months. I would never deprive my family of milk bread for too long but, no, it’s too darn hot sometimes!

In any case, as we kicked off this current “bread season”, I received a number of questions regarding the breads we offer. “What kind of bread is this one?” “What does it taste like?” To provide easy responses, I created the mini infographics below.

Keep in mind, these are not absolute or official, definitive descriptions. If you want to use your focaccia for a PB&J, or have a slice of rustic with a smear of mustard and chili oil, go for it!

In any case, I hope this helps someone connect a bread to whatever sort of taste they are craving. And don’t forget that we also offer add-ins as well! In fact, I think we may be due for a savory round loaf over here.

M.B. signing off!