Daniel Warshaw 🚲📷

LOVE to see Sub Rosa featured on Eater’s YouTube channel! One of Richmond’s Very Special Things: https://youtu.be/ZdzXMs8EKj8

#RVA #RVADine #bakery #WoodFired #bread #pastry

How a Popular Virginia Bakery Makes Hundreds Of Pastries a Day Using Wood Fire – Smoke Point

YouTube
Dec 30, 2022 at 1:28pmWeb
Show threadJohn MDec 30, 2022
@ploafmaster I came in to share this out :)
Show threadJD HarveyDec 30, 2022

@ploafmaster Not mentioned by name, but my gut tells me this author at Eater was talking about Sub Rosa in ‘16

“This summer, I had a croissant so good it forced me to ponder my very existence. Made with flour freshly ground from locally milled grains, this perfect model of pastry emerged from the bakery's wood-fired oven […] at a bakery in Richmond, Virginia.”

https://www.eater.com/2016/10/19/13331542/paris-croissants-overrated-pastry

You Don't Need to Eat a Croissant in Paris

Toward a new theory of essential patisserie

Eater
Show threadCrowDec 30, 2022

@ploafmaster I do love Sub Rosa but out of all the times I’ve been there, those croissants in the pic the the only ones that didn’t look 5 seconds away from being overdone.

Their typical stuff is SUPER dark brown. Still great though.