Monday, September 15 1:00PM—2:10PMFatto en Casa: Developing a Practical In-House Bread Program Pastry Workshop
BiographyA native of Florence, Iacopo Falai began his pastry education and experience in his hometown with courses at the local pastry school and a two-year apprenticeship at Pasticceria Marisa.
He spent four years working at Enoteca Pinchiorri, a Michelin 3-star restaurant in Florence, taking time to consult for Matsuya in Tokyo. Falai then traveled to France, working as a bread baker in collaboration with renowned Chef Michel Bras at his Michelin 3-star restaurant, and with Chocolatier Michel Belin, developing chocolate-making techniques for Fauchon. Before coming to the US, Falai returned to Enoteca Pinchiorri in Florence to work as the restaurant’s executive pastry chef.
Falai entered the New York restaurant scene in 2001, serving initially as the executive pastry chef at Le Cirque 2000, and then at its sister restaurant, Osteria del Circo, before switching to savory to become executive chef of Bread Tribeca, which was awarded 2 stars by The New York Times. In 2005, Falai ventured out on his own, opening his eponymous Falai Restaurant and Falai Panetteria on the Lower East Side, which are in many ways a tribute to his father, who had owned a pastry shop in Florence but died before Falai was born. The tiny, chic restaurant features innovative, modern Italian cuisine, and the bakery features features homemade pastas, pastry, and bread prepared according to the artisan techniques he learned in Italy and France.In 2007 Falai opened Caffe Falai a casual restaurant featuring a menu of panini, antipasti, pastas and salads in New York’s Soho district. He was named a New York Rising Star by StarChefs.com in 2006.
Chef Iacopo Falai of Falai – New York, NY
Adapted by StarChefs.com
Yield: 170 10-gram rolls
• 500 grams organic all-purpose flour
• 500 grams organic bread flour
• 70 grams sugar
• 60 grams fresh yeast
• 450 grams water
• 20 grams salt
• 200 grams butter, at room temperature
• Canola Oil
Mix flours and sugar in mixer bowl. In a separate container dissolve the yeast in 300 grams of the water. Add the water and yeast to the flour and mix until the dough begins to come together. Add the salt, keep mixing, and add the butter in stages. Adjust the dough with the remaining water in order to achieve the right texture and elasticity.
To Assemble and Serve:
Proofing and baking times and temperatures vary. Potential fillings include red beet, fennel and onion, rosemary/raisin, and black cabbage.