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Bryan Ford 🇭🇳

@artisanbryan

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📚Pan y Dulce, New World Sourdough
Judge BRBC @netflix
Ambassador @oonihq
Co-founder/chef @diljanbakery

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Have you had naan with cream cheese?

Headed by award winning baker @artisanbryan, Afghan bakery, Diljan, is bringing saffron-filled pastries and chewy sourdough naan to NYC’s bakery scene.

📍 330 Hicks St, Brooklyn, NY 11201 by @artisanbryan

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7 months ago

I’m here to finally present to you my second cookbook PAN Y DULCE: THE LATIN AMERICAN BAKING BOOK!!!! Publication is November 12 but I NEED YALL TO PRE ORDER TODAY (and tomorrow and pretty much every day until til pub so get a bunch of copies plz and thanks). I am very very excited about seeing the world bake the beautiful and delicious breads, pastries, desserts and savory deliciousness of Latinoamerica. I may not be your typical artisan baker. You might only see the surface that exists within the content creation and media that I have been consumed in. But in real life, from New Orleans to Miami to NYC has been years and years of baking with the inspiration of countries like Honduras, Venezuela, Mexico and Cuba and feeding communities, friends and families with these very recipes. There are almost 150 recipes in this book and it will include as much bread baking and sourdough baking, tips and techniques as you might expect from me, with the addition of an expansive pastry and dessert section. It wouldn’t be complete without a mouthwatering savory baking section of course.

I’ve been working on the idea of this book since even before my first one, but I have to thank my editor Micheal Sczerban and Voracious/Little Brown for being amazing and patient and finally making this into a reality. This is it! And the photography team was just wonderful and I cannot wait for you all to see how we made these recipes into a some very beautiful visuals (thank you Brittany, Maeve, Monica, and Lizzie). As always Bridget for being the best partner for creative brainstorming no matter what project I am working on. And shoutout to the best literary agent in the game Andrianna deLone!!

The homies over at Barnes and Nobel are running a 25% off discount from today through Friday only so PRE ORDER YOUR COPY AND LETS GET READY FOR THE YEAR OF PAN Y DULCE!!!
#cookbook #pan #pandulce #artisanbaker #latinoamerica by @artisanbryan

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2 years ago

Ladies and Gentlemen, we present to you Mr. and Mrs. Flaky Biscuit! Our wedding at the @twahotel was a magical time, surrounded by all of our beautiful loved ones. But the best part about it was taking our relationship to new heights. There was so much love going around, it was surreal! Here’s to a lifetime of travels and business building together ❤️🥂 Thanks to the wonderful @thegingerb3ardmen for capturing our special moments. Can’t wait to share more of thier beautiful work with y’all! by @artisanbryan

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3 years ago

I just submitted my third cookbook manuscript. Catskills in the backdrop and all. It is currently untitled. But it’s something special. A celebration of the grains and ingredients that make up global dessert, sweet, pastry, and baking culture. I’ll be sharing more and more as the months go on. For now, it’s some rest and preparations for edits and all the really fun stuff. This one will be born in 2028. Thank you @chroniclebooks for working with me on this ❤️
#cookbook by @artisanbryan

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4 days ago

Cornetti al Pistacchio. 100% sourdough.
#cornetti #pistachios hio by @artisanbryan

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5 days ago

Blue Masa Blueberry Nixtabagel 🫐🌽
#nixtabagel #blueberry y by @artisanbryan

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7 days ago

One of my favorite recipes is Lahmacun, but in sandwich form. This dough is unleavened an has an exceptional crisp to it.
#lahmacun by @artisanbryan

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8 days ago

Instant sourdough brioche 3 ways. A formula using @leavenfoods that never fails.

Final Dough Mix
250 grams all purpose flour
250 grams bread flour
1 tablespoon AP instant sourdough
1 tablespoon Wild Yeast instant sourdough
115 grams cold water
175 grams unsalted butter, room temp
175 grams whole eggs
175 grams sugar
6 grams salt
6 grams honey
6 grams lemon zest
1 gram vanilla extract
Method

Cube your butter into chunks and make sure it is soft to the touch before you proceed.

Combine all of your ingredients into a big bowl, except for half of the butter and the salt. I like to crack my eggs in a separate bowl, and then add the water to them before adding to the rest of the ingredients.

Mix on low speed for a couple of minutes and then switch to medium speed and mix for 2-3 minutes or until you see the dough start to come together. Let the dough rest for 1 minute, and then add the rest of your butter before switching it to the highest speed setting and let it mix until the dough slaps on the side of the bowl and has a smooth surface. This can take 10-15 minutes.

Allow the dough to ferment at room temperature, covered, for 4-5 hours.

Divide and shape into 100g dough balls and let proof for 3-4 hours.

Egg wash and bake at 375f for 35 minutes. by @artisanbryan

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10 days ago

Conchas & Cream ™️ 😂 a very very dangerous recipe to have in your back pocket
#conchasandcream #pandulce #icecream by @artisanbryan

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11 days ago

The brightest part of my day is waking up with my family and savoring every moment, every sound, every laugh, every cry. Don’t forget to get out there and pick some apples fam.
#familytime❤️ by @artisanbryan

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12 days ago

Cardamom & Vanilla Flan Parisian with a rye, spelt, and whole wheat pate sucree.
#flanparisien #patesucree by @artisanbryan

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14 days ago

Nothing beats a big, steamy bowl of Arroz con Pollo 🤤 @artisanbryan shares his take on the classic dish, inspired by the recipe he grew up making with his mom! #DigInWith

Get the recipe at the link @FoodNetwork's bio. by @artisanbryan

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15 days ago