When Philip Haddad finally opened the doors to his eagerly anticipated 海角社区官网bakery and restaurant, (161 Harbord St.), in May, the (physically distanced) lines were quick to form. Already known for his sourdough 鈥 previously sold on Instagram and at Donna鈥檚 on Lansdowne Ave. 鈥 Haddad says he was 鈥渙verwhelmed鈥 by the excitement for his rotating menu of breads, pastries (including flaky croissants and perfect canel茅s), and breakfast and lunchtime toasts and sandwiches.
Emmer’s croissants, twice baked with Sicilian pistachio pieces and frangipane.
Courtesy of Philip Haddad
Philip Haddad’s eagerly anticipated 海角社区官网bakery, Emmer (161 Harbord St.), is now open.
Courtesy of Philip Haddad
鈥淭he idea was always to put bakers front and centre and use the best possible ingredients,鈥 he says of Emmer, where they鈥檙e also aiming to start dinner service later this month. 鈥淚t鈥檚 really just a place to have fun and celebrate this old art form that鈥檚 taken for granted. We鈥檙e trying to create a classic in the area.鈥
Here, Haddad offers a peek into his own personal pantry and some of the items he always keeps in stock.
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Tamam tahini, $4.50
Joe Howell
The versatile enhancer
For Haddad, tahini is much more than an essential ingredient in hummus. 鈥淚t鈥檚 a flavour I鈥檝e tried to put into everything,鈥 he explains. 鈥淚t has so many applications.鈥 Suitable for both savoury and sweet recipes, the creamy sesame paste can be added to baked goods, mixed with lemon juice and water for a delicious sauce, or even used on toast instead of, say, a nut butter.
Tamam tahini, $4.50,
LI-EMMER-AUG12 Tamam Lebanese za鈥檃tar, $8 Uploaded by: Joe Howell
Joe Howell
The easy seasoning
When Haddad is 鈥渞eally running out of ideas,鈥 he turns to za鈥檃tar, a Middle Eastern blend of herbs and spices. The exact flavour combo varies across countries and cultures, but typically includes dried oregano, sumac and thyme. Toss it on salads, use it to season meat, add it to breadcrumb mixes for fried foods or, if you鈥檙e adventurous like Haddad, sprinkle it atop ice cream. (He recommends a combo of za鈥檃tar, honey and tahini over a scoop of vanilla.)
Tamam Lebanese za鈥檃tar, $8,
Tutto Calabria crushed hot chili peppers, $10
Joe Howell
The spice kick
For added heat, Haddad always relies on Tutto Calabria鈥檚 crushed hot chilies in olive oil. Imported from the Italian region of Calabria, famed for its spicy foods, these cured peppers are excellent in pomodoro sauce or even added to mayonnaise for a zesty spread. 鈥淚t鈥檚 so flavourful, with kind of floral back notes,鈥 he says. 鈥淚t鈥檚 by far the best Southern Italian condiment.鈥
Tutto Calabria crushed hot chili peppers, $10,
Saf-instant yeast, $8.50
Joe Howell
The baker鈥檚 essential
Unsurprisingly, Haddad always has yeast in his kitchen. For a fuss-free option, he prefers Saf-instant鈥檚 version, which lets him whip up cast-iron flatbreads, for example, in a flash. 鈥淵ou don鈥檛 have to worry about dissolving it. You can just stick it in whatever you鈥檙e mixing and off you go,鈥 he says. 鈥淚t is the product you鈥檒l find all over my house and all over the bakery.鈥
Saf-instant yeast, $8.50,
Oncu dried eggplants, $10
Joe Howell
The quick dish
Haddad grew up eating sun-dried Turkish eggplants with his Syrian family and has carried the tradition to his own kitchen. For a simple meal, just soak them in warm water and they鈥檒l be ready to stuff with 鈥渨hatever you want鈥 鈥 Haddad will typically use ground lamb or beef, rice and crushed tomatoes before letting them simmer for 45 to 60 minutes. 鈥淭hey鈥檙e very, very savoury and a little bit bitter,鈥 he says of the eggplants. 鈥淭hey鈥檙e the easiest thing because you don鈥檛 have to hollow them out, and a lifesaver when you don鈥檛 know what to make.鈥
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