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Dessert Style Donuts
» 1900 Barker
The Lawrence, Kansas bakery offers some of the best bread in the country.
When bread fans talk about local food, it does not get any more local than the current arrangement at 1900 Barker, a bakery that opened in June 2015 in the contemporary college town of Lawrence, Kansas.
Owner Taylor Petrehn, a former James Beard Foundation Outstanding Baker nominee, exhibits a knowledge and passion for bread baking way beyond his youthful age.
Petrehn is known as a “local hero” of sorts for his use of certified organic Turkey Red wheat that is grown 1½ miles from his bakery at Moon on the Meadow, a small farm in Lawrence.
The Story of Turkey Red
Turkey Red is the first variety of wheat introduced to Kansas in the 1870s by German Mennonites who fled Russia to avoid military conflict. Today, its seeds are being planted around Kansas to support the growing demand of local wheat.
Petrehn started 1900 Barker with his brother Reagan, who is an award-winning coffee expert and runs the beverage side of their business, after years of working to perfect pizza doughs and pastries.
He gained an early appreciation for great food working as a pastry chef for Kansas City’s acclaimed Parisi Coffee, and one of his key mentors was the executive pastry chef at Dean & DeLuca.
Particular About Ingredients and the Process
1900 Barker looks to use the best grain and a little salt, substantial amounts of water and naturally-occurring, wild yeasts to create all of the flavor in its bread.
The Naturally-Leavened Process
1900 Barker's process results in a flavor-rich, soft, moist, and airy interior known as the "crumb" and an unusually-long shelf life for a bread made completely preservative-free.
Being a Better Baker
“Having strong opinions has led me to be a better baker,” Petrehn says. “That has helped me consciously improve my palate. When I taste a croissant, I’m always thinking about what it needs.”
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