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The high fashion magazine W has included Firehook in its short list of top five bakers in the world, alongside the quintessential Parisian bread baker Poilane, as well as bakeries in Milan and London, New York and Los Angeles.
The Zagat Survey of Washington, D.C., lists Firehook Bakery among its top 10 Best Buys reflecting the best dining values in the survey.
Washingtonian magazine readers have chosen Firehook’s cookies as “the best” in town.
Firehook Bakery has been awarded Modern Baking magazine’s annual leadership award for dedication to quality.
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Firehook is a great place to “do lunch.” A variety of gourmet food and drink items are offered to complement our breads. The soups, sandwiches and salads are prepared fresh daily in each neighborhood store. Firehook also offers a bakery catering menu for breakfast and lunch, including dessert trays and special occasion cakes.
Washington Born, Washington Bread
Until the 18th century, most French loaves were round. Then, about 1770, long shapes began to appear. French bakers sought a way to meet customers’ demands for bread that had the maximum amount of crust, and the elongated loaf known as a “baguette” was born. The baguette has come to be something of a symbol for France, enjoyed throughout the country with butter, jam, cheese and a nice glass of vin rouge. Anyone who has sampled an authentic French baguette will be well on the way to understanding the nation’s obsession.
There are two types of baguettes: the “Ficelle” and the “Baguette Rustique.” Firehook’s baguette is the “Rustique.” We use only organic white flour, wheat germ, wheat bran, sea salt and water to make a loaf that’s chewy and crusty with a slight tang.
Bruschetta Recipe
Slice the baguette, then toast or grill. Rub a peeled clove of garlic on the grilled slices. Drizzle with extra virgin olive oil. Garnish with a slice of tomato and a fresh basil leaf. Season with salt and black pepper. Enjoy!
Storing Bread
The slow maturing process of sourdough keeps Firehook breads fresher longer. To keep Firehook bread 2 to 3 days, place it in a brown paper bag and store at room temperature. You may wrap fresh bread in plastic; it will retain a good moist crumb, but will lose its crust. NEVER REFRIGERATE. It robs the moistness from bread.
To keep Firehook bread longer than 2 days, we suggest that you freeze it the day you buy it. Firehook bread freezes well. Wrap it in foil and place it in a plastic bag in the freezer. To bring back the crust, thaw the loaf, then put it in a 375º oven for 5 minutes. For sliced bread, slice before freezing, then toast individual slices as needed. Never microwave bread. It will become tough and chewy.
Storing the Baguette
The best place to store a Firehook baguette is in your stomach. We recommend you eat your baguette the day you buy it. Leftover baguette makes wonderful bruschetta.
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