Special Sauce With Ed Levine

In part two of my conversation with the extraordinary bakers Amy Scherber of Amy's Bread and Melissa Weller of High Street on Hudson, we take a deep dive into what makes a proper (and I would say perfect) bagel, keeping wholesale bread fresh and high-quality, as well as the balancing act required to make entrepreneurship, marriage, and parenthood work. Both bakers have overcome extraordinary hurdles in the process of building their baking empires. Melissa recounts making bread in an outdoor wood-burning oven, without easy access to running water. Amy gets into the importance of crafting a unique product and opens up about the experience of juggling work, motherhood, and marriage- especially difficult when your husband is your VP of sales. Also in today's episode, Kenji helps Serious Eater Nate the Greatest answer two egg-related queries. First, he wants to know whether boiling eggs in a flavored broth imparts any flavor, and second, whether marinating the cooked egg in that broth has any additional effect.