SU: Do you think little pieces of hard cheese will also melt away?
JS: I was thinking that too. Something might happen. I guess what do you put in bagels besides blueberries, cinnamon raisin?
SU: Yeah.
JS: I guess nothing, right?
SU: Yeah, not traditionally, no.
JS: Yeah. I think as long as your addition is dry, not fatty, not wet, you should be okay, and not meltable.
SU: And not too sharp.
JS: And not too sharp. Because it’ll cut the gluten.
SU: Yes. So no coconut flakes, for instance.
JS: Oh yeah. I was like, what’s sharp?
SU: Yeah.
JS: No coconuts. Yeah. Yeah, just stick to the classics. Yeah.
SU: We’re out of ideas.
JS: Yeah, we’re out.
SU: We are going to take another break.
JS: When we get back, we’ll introduce you to a baker you should know.
SU: Welcome back to BA Bake Club.
JS: It is one of my favorite parts of the show. It is time for us to introduce you to a baker whose work we think our listeners should know about.
SU: And this month we’ve found a New York City based baker who we know you are going to love. It’s Melissa Weller.
JS: We both love her, so we love her work. Melissa is a partner at Bub’s Bakery in New York and the author of A Good Bake and Very Good Bread, both of which are stunning books.
SU: Stunning.
JS: Yes. The covers, the good covers. The good covers.
SU: The covers are beautiful, and speaking about Bub’s Bakery, you’ll find at Bub’s cinnamon buns, you can find queenamons, you can find sandwiches and bagels. And the things that you won’t find at Bub’s Bakery are the top nine allergens. So no nuts, no peanuts, no shellfish, no fish, no dairy, no eggs, no wheat, no soy and no sesame. I’m not sure-
JS: Yeah, that’s right.
SU: How are you making pastries?
JS: Magic. I mean, but don’t worry. In the pursuit of allergen-free baking, we can attest, we’ve had it many times, everything at Bub’s is truly delicious. The texture is always spot on. So welcome to the club.
Melissa Weller: Thank you guys. Thank you so much. I’m just happy that you have me on. I’m happy that you tried everything at Bub’s. I think sometimes if somebody has an allergy, they definitely want to go to Bub’s. And I don’t know if you have allergies. I haven’t asked either of you.
SU: We don’t. No pastry related allergies.
MW: We’re glad you came. That’s important to me. I wanted the pastry products at Bub’s to taste like anything else that I would make with gluten or without gluten.
SU: Yes. And I think just like your books, how they address questions and issues for home bakers and professional, I think Bub’s does something similar for eaters. It’s like you go there if you have allergies or even if you don’t, because as you said, everything does taste like good just on its own.
