Gerwin's Greens

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Gerwin's Greens

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Ambachtelijke zuurdesem bakkerij. Gezonde broden van natuurlijk lang gerezen deeg, met een complexe smaak en bereidt uit steengemalen locale granen.

31/05/2020

Onze PopUp gaat nog door! Volgende week zaterdag weer 💪🏻 met lekkers en de beste koffie!

Eventueel ook brood op bestelling van Gerwin Brand, zuivel van De Melkbrouwerij, kaas van Keizersrande en meer! Tot volgende week!

Mail naar [email protected] voor een bestellijst 😎

15/09/2019

Fresh! Beans ‘n tomato. A little take on beans in tomato sauce. A little late summer salad, delivered for discerning guests this week. Butter beans, haricots verts and those beautiful creamy Coco de Paimpol, combined with perfectly ripe sweet Noir de Crimée tomatoes and basil. So rewarding to be able to pick and choose your own produce. Suppose this would fit well on a slice of toasted sourdough as well. 😊 All ingrediënts grown in my own garden. Well, bar the olives for the oil for the dressing of course. 😉 🔪

18/12/2018

Fresh! Fermented celeriac, Franc Roseau apple, massaged kale and walnuts. Beautiful local and seasonal ingredients make for a refreshing little winter salad. I came across the Franc Roseau apples this autumn and fell in love straight away. They are a heritage variety dating back to the 14th century and were then known as Pomme de Chastegnier. Around 1873 they started making an appearance in Valais and then were known as Franc Roseau. They are a late harvest variety which keeps well into the winter months. A beautiful glossy red skin encapsuletes crisp white flesh with a lovely balance between sweetness and acidity. They are great as eating apples or for juice or for baking. There are not many produced anymore which is a shame. But due to Sophie and Sebastien Grünenfelder in Sion we were lucky enough to have them in our shopping basket. #100%vegan @ Bagnes, Switzerland

07/12/2018

The best bread deserves to be sliced with the best knife. Thank you for making these beautiful instruments and thank you again for this amazing pressie and . @ Bagnes, Switzerland

04/12/2018

Fresh Kouglofs! As I learnt how to make them ! These dreamy pastries originated in the Alsace region of France. They start off as a poolish which is then mixed into a butter rich brioche dough with Rhum soaked sultanas. The dough is left to proof until doubled in size, knocked back and then left to ferment in the fridge for 24 hrs. Then portioned, shaped and left to proof overnight in the classic earthenware moulds. Baked early the next morning they are ready just in time for breakfast. The long fermentation gives depth of flavour and with a good lick of butter you will feel like in a dream stuffing your face. Bon app! 😊

04/10/2018

Lil’ stroll in the forest, big catch of shrooms. Beautiful atmospheric day in those amazing mountains. Winter is knocking on the door but there’s still time to harvest the abundance of autumn. @ Bagnes, Switzerland

14/08/2018

Bit of hike to get there but it was well worth it. After the recent rain the mushrooms came. And still plenty of bilberries up for grabs as well. @ Bruson, Valais, Switzerland

06/06/2018

Getting a whiff of the first wild strawberries whilst out on a run in the mountains is a real treat. Time to head back with a basket and get picking. Get some elderflower in at the same time and it’s all the more fun if you then also come across wild carrots, marjoram and thyme. ❤️ 🇨🇭 @ Bagnes, Switzerland

29/04/2018

Just a small selection of the bounty our beautiful mountains give us in the spring. Clockwise from left to right: Wild garlic and flowers, pimpernel, wood sorrel and flowers, woodruff, silène and primrose. Combine that with beautiful locally grown asparagus and you can have a dish like this: White asparagus Vichyssoise, slow cooked free range egg and mountain herbs. @ Bagnes, Switzerland

13/03/2018

Work in progress. Oranges are in season and they make for a new take on a contemporary classic: Canard à l’orange. Get whole Barbarie duck and divide into the crown and the legs. Marinade and confit the legs. Make a jus from the bones and infuse with Seville orange. Roast the breasts on the crown and serve with Bulghur wheat, preserved Seville orange, blood orange segments and a carrot and orange puree. Dressed puntarelle gives a nice crunch and the jus finishes the dish. Dress on one of the beautiful Sytch Farm plates.

Adres

Oude Molenweg 3
Lettele
7434PD

Telefoon

+31636238139

Website

http://www.gerwinbrand.com/

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