This family-owned bakery is operated by the Kouris Family, who first opened its doors in Southampton, New York in 1999. The bakery quickly gained popularity and recognition for its artisan breads, which are created by hand in the centuries-old tradition of European bakers. Their breads can be found at farmers markets throughout the East End of Long Island and select retailers and restaurants. In 2008, the Kouris family opened a second location in Southold, New York and in December of 2012 opened its third location in Riverhead, New York.
My eyes feasted on the variety of artisan breads. To name a few; New York Sour Rye, Pain Provence, Pane Pugliese, Ciabatta, Pane All' Olive, Landbrot Mit Sauerkraut and a beautiful chocolate bread that I had to have. This bread was a welcome back party for my taste buds and I had grand plans for what I was to make out of this chocolate loaf.
I noticed they had dinner rolls and thought the whole grain and olive roll would be a perfect snack for my car ride home — forget dinner.
As I munched gleefully all by my lonesome with my dinner rolls, (you might as well call them "car rolls" as I do not see how anyone can get home without eating a few of these along the way) I was thinking about the chocolate bread sitting on the passenger seat and whether or not I should chomp on that too.
Thankfully, I restrained myself because I made a chocolate bread bruschetta dessert that is insanely delicious. The Blue Duck Bakery Café satisfied my month long fantasy and I am so happy they are now in Riverhead as they are only 10 minutes from our upcoming home Sheridan Green which is about 2 "car rolls" away.
Chocolate Bread Bruschetta
- Mix one container, 8 ounces of the Mascarpone cheese with the honey until smooth.
- Cut the chocolate bread to your desired shape, about 1/4 thick. I cut 2 x 2 squares.
- Place the cut bread onto a baking sheet and lightly toast in the oven at 350° or place in a small toaster over for 3 minutes. Be sure the bread does not burn. Bread should be lightly toasted and warm.
- Once bread slices are lightly toasted place a dollop of the Mascarpone cheese on top of the bread and then the Raspberries. With a microplane shave dark chocolate on top.
note: One loaf of chocolate bread should yield 24 - 30, 2 x 2 x 1/4 inch pieces.