I have been following Cultiva Farm ever since the day I discovered this farmhouse-style restaurant in early 2019. Since then I have been lucky enough to try all of their seasonal offerings but with Coronavirus and the quarantine came to a shutdown that confused a food lover like me. What was I going to do without my regular dose of organic and creative deliciousness?
Well, the good chefs at Cultiva heard my cry and came up with The Cultiva Weekly Club that serves up 2 weekly menus full of their fusion food. One thing that has captured my heart (and stomach) is their freshly baked bread. I have made a point of trying their sourdough bread until I get the patience, courage, and other tools needed to bake my own.
The crust on the bread is beautiful and so tasty that the first thing I did was bake some Camembert to try with it. The soft midsection was crying for butter and fresh homemade jam which I greedily devoured for 3 days straight. By the final day, I was left with a couple of pieces and I was a little bit sick of jam so I went for a different savoury and decadent taste.
First off, I made the cheesiest grilled cheese sandwich with a little slice of ham and egg. The bread stood up to a quick toast on the pan and turned a beautiful golden brown that I had to capture. I kept the styling minimal and while most people would go for an angled shot when shooting grilled cheese, I opted for an overhead shot because the bread was the star of this show.
Next up was the decadent part. On this day, I had made a cake and drizzled some homemade chocolate sauce on it but as so happens with baking, there are always more leftovers than you expect. I took my last slices of bread, toasted them on a pan then covered both sides in caramel sauce. While they were still warm and crunch, I poured the chocolate sauce over and tasted heaven.
The best part was that crunchy crust which I chose to focus on in this main shot that also captured that lovely drip detail.
I’m looking forward to trying out more recipes with my next order of bread!