Exotica that isn't so exotic

[beeatnik]

You guys outside the major urban centers familiar with pan dulce?

http://en.wikipedia.org/wiki/Pan_dulce

And what about what Russian Armenians call ponchik?


http://en.wikipedia.org/wiki/P%C4%85czki#Derivatives

[Cicli]

Pan dulce. Awesome, I am in the midwest but originally from L.A. wife is hispanic and I love Mexican anything.

[beeatnik]

Tihsepa, I like your style.

[fuzzalow]

Dunno about pan dulce & ponchik but INSIDE of urban areas you can find anything if you look hard enough. One place where the owner/proprietor will know virtually anything there is to know about breads would be Jim Lahey of Sullivan Street Bakery: http://www.sullivanstreetbakery.com. If he doesn't make it he will know about it and probably has done a run of these type of baked goods on sporadic basis. Truly world class bakery.

One of the best things about owning a Brompton is being able to schlep down to Hells Kitchen anytime I want for whatever he has in the case that morning. Great stuff.

If not here then start roaming the ethnic food locales in Brooklyn or Queens and sure enough this stuff will surely emerge. This city is an explosion of great ethnic food everywhere but especially outside of Manhattan because the rent here is suffocating for the small food shops.

Finding great bread is surprisingly difficult almost anywhere outside of great French baguettes which can seem to be found in any boulangerie in Paris. Darnedest thing.

[beeatnik]

Fuzzalow, any favorites or Pro tips?

I have ponchik about once a week and wish I had discovered it years ago. I mean Los Angeles has the largest Armenian population outside of any city in, um, Russia or Armenia.

[fuzzalow]

HaHa! I wish I could tell you everything I have bought and sampled from Sullivan Street Bakery. I usually ask what it is, they tell me what it is and that it's good, and I buy it. I'll be honest, most times I don't remember what I have - I just point! But I'll ask for ponchik by name and see if they have it or something like it.

I mention Sullivan in particular because there are tangents to be found in the baked goods where the menu of fare changes enough that different items crop up of broad ethnicity because it caught the interest of the owner/artisan/proprietor.

Madison Kayser is located much closer by but their fare is more traditional boulangerie, I usually go there for the brioche. http://maison-kayser-usa.com

We have such a great mix of people in this forum, I'm surprised more of the OT on food, dining and cuisine hasn't been more plentiful. I think you're onto something here, great idea!

[Fatty]

I had to look up ponchik.
In Chicago we call them Paczki. Pronounced Punch key.
Deep fried pastries, filled, stuffed actually with a fruit filling or a custard. They are made with an extra rich dough, heavier a regular doughnut.
Usually glazed with icing, chocolate frosting or dusted with powdered sugar.
Paczki day, a Polish tradition, falls on the last Thursday before Lent and tradition is to gorge on them before the lean days of Lent. I've eaten my share that's for sure.

[johnmdesigner]

I had to look up ponchik.
In Chicago we call them Paczki. Pronounced Punch key.
Deep fried pastries, filled, stuffed actually with a fruit filling or a custard. They are made with an extra rich dough, heavier a regular doughnut.
Usually glazed with icing, chocolate frosting or dusted with powdered sugar.
Paczki day, a Polish tradition, falls on the last Thursday before Lent and tradition is to gorge on them before the lean days of Lent. I've eaten my share that's for sure.

Available in "Little Poland" on Manhattan Avenue in Greenpoint.

http://www.peterpan-donuts.com/

[johnmdesigner]

And here is some good background on Mexican pastries in NYC. Not surprising they are in Jackson Heights, Queens the melting pot of the world.

https://vivanewyorkcity.wordpress.com/2013/07/02/delicious-pan-dulce/