So you’ve had a whirlwind year. How did you end up at the helm of The Standard’s bread program?
This last year after I left Tørst, I wanted to move forward with combining bread and savory. I had worked at Mission Chinese and Mission Cantina (as a line cook and then sous chef) and knew Angela [The Standard International’s Creative Director] from being in the kitchens there. Just as one opportunity was falling apart, Angela asked me about doing bread at The Standard, and there being an actual position open in the East Village location. I thought it was going to be a position just baking bread, but it turned out to be the Chef de Cuisine position [for the property’s three food outlets]. It was a lot more food-focused than it was bread, which wasn’t totally out of the realm for me. I had been going back and forth between bread and savory for a few years.
But you’re hardly leaving bread behind. This week you’re launching the first-ever bread retail stand at The Standard East Village.
Beyond the restaurants I worked at, I’ve sold retail bread casually in the past [Editor’s note: Blachman-Gentile used to make 10 loaves per day that he’d sell via Instagram and drop off to eager fans at McCarren Park]. We’ll be selling bread to-go from The Standard East Village’s cafe, which will have different kinds of breads daily. At Tørst our best-seller was the “Greenpoint Sour,” a white country style sourdough. It’s pretty approachable and it’s one that’s always sold the most, because it’s what people are probably the most familiar with. For the retail at The Standard, I’m doing one called “Glenn the Redeemer,” a blend of varieties called “Glenn” and “Redeemer,” which is an evolution of that classic country loaf I did in the past. We’re using heritage grains, which customers may not be familiar with. These are seeds that would've been grown in the past, which for the most part have gone out of production and are specific to a region. I’m using a flour called Sirvinta, which comes from Estonia, but is grown by Maine Grains. It’s a seed they’ve revived from the Baltic/Eastern Europe.