This Santa Ana Bakery is a machine

Did you see the purple bread bread of sour social media a few years ago? I missed her. In fact, I was five years late to Karlo Evaristos Erbstück Blue Corn Tisch -Sauerisch -Sauerteig -sigeig bread, and I only discovered it from unacceptivation. Now I can imagine something else.

During a reward dinner in Le Hut Dinette, a new restaurant in a quonset hut in Santa Ana, my dinner companions ordered the sourdough bread. We swam something to help sticks.

What arrived at the table were bread slices in the deep violet shade. It should struggle on both sides, with umber stains interrupted the purple, the entire surface shiny and accelerated with clarified butter.

I sniffed astonishingly on the bread and put butter in my nose. It had the district aroma of Blue Corn Tortillas on a comal.

The crust shot in the Slovest provocation, and the middle was as fluffy and tender as milk bread.

It was different from any bread that I tried, with the deep, earthy taste of blue corn with a wonderfully sour tang.

Garlitos serves the bread with one side with composed butter from Talg -Talg -Restaurant Heritage Barbecues Bristes, Confit garlic and lemon. It is the kind of things that could stick to a cheese board. It is an excellent on the bread, but we simply ate it and marveled at the blue corn taste.

“I knew that we had to use it in any way according to the taste.

When he researched bread for the restaurant's sandwiches, he wanted to get from a local baker. He was familiar with Evaristo's bread and had started it from a hut bakery from a hut bakery from the bakery in 2020. At Evaristos bakery 61 hundred bread.

“It has become a staple and I don't think that the menu will ever leave if Karl no longer sells it to me,” says Garlitos. “Our guests love it. Every table gets an order.”

It is the same bread-three-Michelin star restaurant that Somni uses in West Hollywood. It was presented in dozens of videos on Tikkok and Instagram.

“Evaristo says about the success of his bakery. 61 hundred bread, named after the postcode of Bacolod, his hometown in the Philippines, pulls daily lines and often sells from his bread, cruppins and cruppins until noon.

The former chef just started baking the pandemic bread. He grew up in the Philippines in the restaurants, in the restaurants on Negros Island, but never went to cook himself. After a push from his Fati, he attended the cooking school in both the Philippines and in Napa, California. He finally landed in Orange County and cooked in the assembly hotel.

A few years before the pandemic, he terminated his restaurant job and organized elaborate 20-course pop-up dinner. Taqueria Taqueria and the Blue Corn Tortilllas by Metzli Taqueria.

“He says.” I thought: 'I have to do that.' “

It was October 2019, months before the sourdough madness, which corresponded to the beginning of the pandemic. Evaristo taught himself how to make sourdough and started baking from his house. In March 2020, where he was to close, he already had a baking process set up in his kitchen.

“I had no job, no source of income and bread was automatically what I would do,” he says. “I will make sourdough and see if Anone Bu wants.”

He started with one or two breads a day and released on Craigslist, the neighborhood app and Instagram. The restaurant critic Brad Johnson plays in the OC register and soon the sourdough boules.

Evaristo moved all of his dining room furniture into the living room and replaced it with a preparation table and a 50-liter mixer. He scalad up to 120 bread a day. But with
Everyone made sourdough and needed a way to deal with each other.

“The first thing I thought about was how these blue corn torn and I wondered how it was in a sourdough,” he says.

It took two years for Evaristo to develop the Maistic bread and initially experimented with dried blue corn. He grinded the corn and created a porridge, hired a Blumentee from Butterfly Pea to achieve a depression blue color. But it wasn't quite right. He thought of the Nixtammalized corn in these blue corn tortillas and began with the inclusion of the blue Maistic in the dough.

“It was blown,” he says. “The corn taste is so much more and it smells of a tortilla.”

When I tried it, I was equally on the ground and made a plan to visit the bakery to Buoule on my WN to take home.

There was a line when I arrived early on Sunday morning, but it moved quickly. The bread of the bread is the first thing you notice that you open the door, number 6100 in flour on the surface. You can only see how the violet is peeking through the top of the loaf, where the bread is hit before baking.

The aroma of Blue Corn Tortillas filled the car duration of the 51-minute trip home.

I say in the substance that you have a meal in Le Hut Dinette and the bread and the butter. And visit the bakery to buy a bread to take away. If you want the same crispy crust and the super fluffy middle, both Garlitos and Evaristo spin a slice with butter and fatal to pan. How many slices you eat in one session is with you.