April 6, 2025 • 45 mins
(00:55) As the "head bread head," Chloe Newman's journey to co-founding Third Space Bakery reveals how sourdough bread can become a vehicle for creativity, science, and community building. Working alongside her partners Erika Bruce and Beth Taylor, Chloe has transformed her former farmer's market business Crustworthy into part of a thriving bakery in Pittsburgh's Garfield neighborhood.
(04:11) What makes Third Space Bakery unique isn't just their exceptional breads—it's their philosophy. Their signature house loaf offers approachable sourdough for everyday eating, while rotating specials like onion turmeric bread showcase their creative spirit. Chloe explains how their sourdough process makes bread more digestible, even for those with mild gluten sensitivities, thanks to the wild bacteria that break down proteins during long fermentation. Every loaf is an example of grain diversity using regional sourcing.
(32:01) Beyond bread, the bakery serves as a genuine community hub. Their teaching kitchen hosts multiple weekly classes, while the outdoor deck becomes a gathering space for special events. As they mark their one-year anniversary, Chloe and team are focused on deepening these community connections, truly establishing a third space for patrons and the surrounding neighborhood.
(36:42) And later in in the show... Rebecca Hansborough shares why Legends Eatery on the North Side sometimes makes her skip grocery shopping entirely (hint: incredible beans and greens), while Dustin Boutilier of 77 Club offers a family recipe for smoky, complex salsa piquin that uses a surprising secret ingredient.
Ready to experience Pittsburgh's bread revolution? Head to Third Space Bakery Thursday through Sunday, where science, art, and community come together in every perfectly fermented bite.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Doug (00:01):
Welcome to the Pittsburgh Dish.
I'm your host, Doug Heilman.
How does a loaf of sourdoughbread feed your passions for
creativity, community and alittle science?
Chloe Newman shares her story.
What neighborhood spot mightmake you skip the grocery store
and go straight to dinner?
Becca Hansborough shares herplace.
(00:23):
And is salsa the condiment ofchoice on your table?
We get a family recipe forsalsa piquin by Dustin Boutilier
of 77 Club.
All that ahead, stay tuned.
The Pittsburgh Dish issupported by Chef Alekka LLC.
Visit her Instagram handle atchefalekkapgh to learn about
(00:48):
classes and upcoming workshopshosted at the Hilltop Kitchen in
Mount Oliver.
Now on to the show.
Well, thank you so much forcoming over and for being on the
show.
Chloe (00:59):
Thank you so much for having me, Doug.
It's great to be here.
Doug (01:02):
Would you introduce yourself to our listeners and
what you have going on in foodright now?
Chloe (01:09):
Yes, so my name is Chloe Newman and I am one of the
co-owners and co-founders ofThird Space Bakery in Garfield.
Doug (01:17):
Yes, we have interviewed your other co-owners and we
should remind our listenersThird Space Bakery is located
over in the neighborhood ofGarfield, right along Penn
Avenue.
What are your current hoursright now.
Chloe (01:30):
Right now we are open Thursday through Sunday.
We're hoping to open forWednesday soon but not yet.
We'll have people kind of swingby the bakery on occasion and
look in the windows.
On Wednesdays we're almostthere, but on Thursday through
Saturday we are open eight totwo.
And then on Sundays we're opennine to two.
We just give ourselves andeveryone a little break.
Doug (01:50):
Can we specifically talk about your skill set and
contribution to the bakery,because I know Erika Bruce does
a lot of pastry, Beth Taylor isdoing the classes and some front
of the house things.
What about you?
What did you feel that youbrought to the table and are
bringing to the table right now?
Chloe (02:07):
So I came into this business from another business.
My previous business was calledCrustworthy and that was based
out of the farmer's markets.
Primarily, the BloomfieldMarket was our biggest market
and there I did sourdough breadsand I did do some pastries as
well.
I think sourdough was always mypassion within that business
(02:30):
and that's that's primarily whatI brought into third space as
well.
So you know we joke, we call methe head bread head, but
honestly wait the head breadhead head, bread head.
Doug (02:41):
I think that needs to be some merch, like a t-shirt right
, yeah, we've got a couple greatmerch ideas.
Chloe (02:46):
We're getting there okay good.
So as head bread head,basically, I'm uh running the
sourdough program.
But honestly, you guys probablyhave to do it all though yeah,
there's a lot of crossoverbetween bread, pastry and even
with classes.
You know, um, we a lot of thepeople who work at third space
Bakery have taught in classes,volunteered in classes and we've
(03:09):
, yeah, really focused on morecross-training between all of
the workers, just so that we cansupport each other better.
It improves our own skill, setsRight, gives us all a better
sense of how the bakery isoperating and really contributes
to the strength of theoperation overall.
So it's not just like.
Well, if Chloe's out sick today, you know, I guess we just
(03:29):
don't have bread or something.
Yeah.
Doug (03:31):
It just can't happen.
Chloe (03:31):
Yeah, it's not possible.
Uh, so we really all do haveour hands in a lot of different
pies.
Doug (03:40):
I love that.
Let's just hit some of the tophitting breads that you guys are
making at the bakery.
What are some of the bestsellers or the ones that you
like making the most?
Chloe (03:49):
I will say, coming into the business from Crustworthy I
dissolved that business to bringover the assets from that into
Third Space Bakery and similarto how Erica brought in a lot of
recipes and Beth brought in alot of teaching materials
recipes that she had, I alsobrought in a lot of sourdough
bread recipes from there.
I would say, overall our topseller is called the house loaf
(04:15):
and that is.
You know, when someone comes inasking for a sourdough, that's
what they mean.
It's the classic, mild, mostlywhite flour sourdough.
It's a really nice,well-balanced, all-purpose loaf,
not super holy, which isintentional.
Doug (04:31):
You're talking about the structure like the bubbles
inside, Exactly the crumb.
They call it the crumb.
Chloe (04:37):
Okay, so we like sort of a middle ground crumb, just
because we like to offer breadthat is good for sandwiches,
good for toast, you know, maybea little bit more on the
practical side, I like tobelieve, but this loaf has a
really nice crust to it.
It's really nice and soft andagain a very mild flavor.
We don't, you know, we reallywant to provide approachable
(04:58):
bread.
Now, that being said, we doalso offer something on Fridays
and Saturdays called the Baker'sChoice, and that is a rotating
flavor.
There's not a ton of rhyme orreason to what we offer unless
there's a holiday that we'retrying to celebrate, um, but
over the past week, for example,we were offering an onion
turmeric loaf.
That was a creation of one ofour workers, uh, nick Webster,
(05:22):
and it's a really delicious loafand it has a beautiful golden
hue from the turmeric.
It's got caramelized onionsinside and this 50% whole wheat
based dough that's got awonderful whole wheat flavor
while still retaining a lot ofthe soft give that a white flour
will give to a loaf.
Dustin (05:40):
Oh, sounds amazing.
It's one of my favorites, it'sreally good.
Chloe (05:44):
You know, after the house loaf, our oat porridge loaf was
really popular Whenever we tookthat away for a short while to
focus on some other breads,there was a bit of an outcry so
we ended up bringing that back.
Doug (05:54):
You heard about it.
Chloe (05:55):
Yeah, yeah, we did.
And then we also make breadsfor all of our in-house
sandwiches.
We do a ciabatta for somesandwiches, we do flatbreads and
we also started offeringbreakfast sandwiches with a
house-made English muffin.
That we worked on for quite awhile and I will say I'm really
happy with where it's at nowthat we're offering it.
Doug (06:17):
Yeah, this English muffin, the.
Chloe (06:18):
English muffin.
Doug (06:20):
Is this English muffin and some of the other breads you've
mentioned.
Do they all still have asourdough starter component, or
do some of them?
I think a lot of folks thinkthat sourdough is just one kind
of bread.
Chloe (06:31):
Exactly yeah, and we do try to educate folks in the
nicest way possible.
When people do come in askingfor a sourdough, you know we'll
say yeah, you know, all of ourbreads are sourdough based.
Everything except for theEnglish muffin, All of our
breads are sourdough basedEverything except for the
English muffin.
We actually decided, you know wewere testing different recipes
and kind of struggling to findthe exact flavor profile we
(06:52):
wanted.
We wanted it to still taste,you know, yeasty and nostalgic,
but we love that developedflavor of sourdough.
And in the end we decided youknow what we like the
non-sourdough version better.
So let's just not do sourdough.
Doug (07:06):
I love these kinds of trial and error decisions for a
business decision.
Right, you have all been inbusiness.
We're just around a one-yearanniversary, right, you opened
on 4-12 of 2024.
That's right, so 4-12-2025 isone year.
Chloe (07:23):
Yes, congratulations.
Thank you so much.
Doug (07:25):
Yeah, oh my gosh.
Chloe (07:26):
It's so funny to look back on pictures of that opening
day, you know cutting theribbon and just remembering how
exciting and terrifying that allwas oh my gosh, I can't imagine
.
Yeah, so it's really a big dealfor us to be hitting this one
year landmark with a lot of newideas for what to do next and
(07:47):
just recognize how much thespace itself has changed as well
.
Yeah, we're feeling pretty darngood going into the next year.
Doug (07:55):
Well, I have to say we're coming into the warmer months of
the year.
You have this incredible deckthat people like to hang out on.
I know you've also done someafter hours things out on.
I know you've also done someafter hours things.
So it feels like a communityspace, like the third space that
is not home or work right.
So you guys are getting there.
Chloe (08:16):
Yeah and yeah, and thank you for mentioning I mean, we
really do want to create a thirdspace for people in this bakery
, and a lot of the events thatwe offer are primarily possible
due to the work that Beth Taylorhas done.
You know one of the co-owners.
I mean, she's just phenomenalat what she does in bringing
people together, able to bringin local artists and showcase
(08:48):
their work, offer some differentstyles of food to people.
Getting to change the spacearound a bit.
Yeah, as we do hit into thesewarmer months, we have a lot of
plans for the summer being ableto offer more things during the
week more regularly.
We have some new neighbors aswell.
You know, Open Road just openedup next to us.
Doug (09:05):
Yes, this is a non-alcoholic bottle shop.
Yeah, bottle shop.
Chloe (09:10):
And I think they're working on their bar section as
well, so that should be openingsoon, which I'm really excited
about.
Doug (09:15):
I need to stop there.
I knew they were up inAllentown before, so they just
made that move, yeah.
Chloe (09:20):
Yeah, so we're excited that they're on that side of us.
We have Gym on our other sidewhere we are often looking over
and seeing people working outand getting sweaty, you know
their doors open and it's just a.
It's a great feeling, you know,very energetic and and communal
.
Doug (09:38):
I want to shout to the Gym people come over and get your
carb load either before or afterthe workout.
Chloe (09:46):
Yeah, exactly, yeah we're .
We have a lot of jokes there,you know buns and buns.
There's more merch.
Yep, we're on it.
Doug (09:51):
Chloe, before we get too far away from the food, if
somebody hasn't visited thebakery yet and they were to walk
in on a Saturday where you guysare fully stocked, what are
some of the other great thingsbeyond the bread that I'm going
to find in the bakery?
Chloe (10:06):
On the savory end, I would say, one of my favorite
treats Friday through Sunday isthe Khachapuri, and that is a
Georgian cheese flatbread thatwas developed by Erica, and then
the bread base was somethingthat I had on hand.
So, that was a funcollaboration, a truly special
and unique third space treatthat we created together and
(10:30):
that, just fresh out of the oven, is incredible.
You know it comes out.
the cheese is bubbling in thecenter the edges are crispy and
you mix in this eggy, butteryfilling that, when it hits, the
cheese just becomes emulsifiedinto this gooey, delicious mess.
Dustin (10:47):
Sounds great.
Chloe (10:48):
Yeah yeah, we describe it as like a cheese boat.
It's so delicious and fillingOn the sweet end.
We have a full cake case withcake slices and we also do offer
full cakes as well for sale.
Not as much anymore on theretail side, but we get a lot of
special orders, so we'refocusing more on that end.
Doug (11:10):
So just to clarify if I want a cake, I'm going to need
to order that ahead.
Chloe (11:13):
If I want a whole cake, yes, yeah, with the amount of
staff that we have right now andjust in our, you know, just a
year in, we do recommend thatpeople.
If you would like to order fromus, to do it on the early side,
we require seven days pre-ordernotice.
Doug (11:31):
I don't think that's that unusual for a smaller bakery.
Chloe (11:34):
I don't think so either.
Yeah, but yeah, lots ofdifferent kinds of cakes.
The eclairs are one of myfavorites, especially the almond
one.
Oh my God, something about it,that combination of the crunchy
sugary almonds on top and thenthe almond pastry cream in the
center.
It's so good.
We have a variety of differentgluten-free and vegan options
(11:55):
for folks.
A lot of nut-free options.
We're a peanut-free facilityjust trying to make something
for everyone.
We know that not all dietaryrestrictions are possible, but
we're pretty excited to offerwhat we do have and we really
make sure that anything thatgoes out on the floor is
something that we're all in lovewith.
Doug (12:15):
Yeah Well, I'll just add the last time I was there, when
you mentioned the gluten-freeoption I think this is
gluten-free I had a minibete-noir, which is like a
chocolate flourless little cake.
Rebecca (12:26):
Yeah.
Doug (12:26):
And it's a little bit boozy and it's delicious.
And then every time I'm in, youhave a huge swath of cookies
leading up to the cash registerand there are some really unique
flavors.
I love the one that's coveredin sesame seeds.
Yeah, that's a really fun one.
Chloe (12:44):
That's our sesame buckwheat cookie.
So good yeah, and I'm glad youbring that up too, because
another thing that we try topromote in the bakery is grain
diversity so that not everythingthat we're making is with, you
know, white wheat flour.
We really try to incorporate alot of whole grains, as well as
things like buckwheat rye.
We do different rotating breadloaves, like the kamut loaf.
(13:06):
We do like a whole a hundredpercent rye loaf on Sundays only
, for example, things that are alittle more difficult to find
in Pittsburgh and that we hopewill become more prevalent as
people fall more in love withthese grains, as we have.
Doug (13:20):
I love that.
It's like an education throughfood and sort of expanding your
palate.
It sparks a question for me onlike your suppliers, like where
do you find some of theseancient grains or the different
grains you're using all the time?
Chloe (13:35):
We get most of our flowers through Frankferd Farms
and they are so wonderful.
I've been working with themsince I was working with
Crustworthy.
They have a lot of regionallysourced, locally milled
varieties of wheat and we getour buckwheat, our rye, from
them and it also has the milldate on the package which is
(13:58):
incredible.
Rebecca (13:58):
So you know Exactly, you know exactly when it was
milled.
Chloe (14:01):
We do use Frankferd Farms milling when they mill the
flowers themselves and we alsouse Small Valley milling, you
know, when they mill the flowersthemselves and we also use
Small Valley Milling, which isout on the other side of PA but
still in PA.
So we are really trying to keepthings regional, local as
possible.
It's just so important for ourfood economy.
Doug (14:17):
Yeah, so good and I think just having that diversity,
almost commanding it like,saying like we need diversity,
but also in a local region.
Chloe (14:27):
Exactly, Grain diversity is just as important as growing,
you know, any kind of otheragricultural diversity.
We all know that monocroppinghas its issues, and the same is
true with with growing thegrains that we, you know that
make up a lot of our diet.
Doug (14:42):
You know, some folks say you know, they have you know
whether it's true celiac diseaseor just gluten intolerance.
Have you had anyone try yourproducts that said they were a
little bit more glutenintolerant, but they can eat
your stuff, yes, yeah.
Chloe (14:56):
Yeah, when I worked with Crust worthy at the farmer's
markets I had a lot ofone-on-one customer interaction
and part of what I loved aboutworking at the farmer's market
was getting to have those times.
You know where you could kindof step aside from the stall
trying to find something thatworks for this person.
A lot of people who have agluten sensitivity find that
they can digest true sourdoughbread without any issues, and
(15:21):
that's in part due to the longfermentation that sourdough has
the special microbes that areinvolved in a wild culture,
versus just the one strain ofyeast that you'll find in
commercial baking.
So a sourdough culture is madeof yeast and bacteria.
The bacteria does a lot torelease certain nutrients to us,
(15:44):
to break down some of thegluten proteins and make that
just a little bit easier for usto digest.
Doug (15:51):
I would also think that you know you mentioned about
sourcing the grains locally andthat they're much more diverse
and maybe some of them are moreancient, and these are things
that we're not getting in asupermarket.
Monoculture white bread.
Chloe (16:06):
Yeah, all of that's helping.
And it is, yeah, I mean, a lotof ancient grains also have
lower protein contents, to beginwith, you know lower gluten
protein contents to begin withand that does create different
kinds of bread, and a part of usexperimenting and bringing
these new flowers to the tableis also asking people to kind of
accept these new flavors andsometimes also these new
(16:29):
appearances of bread, because alot of people come in wanting or
expecting.
You know, the large white.
I call it the large busty loafbecause it's just so it's just
marketed that way.
Um and there there is value inthat and there is a place for
that.
But there are also these reallyhearty, delicious whole grain
loaves, or even just you know,ancient grain loaves that might
(16:52):
have a different aesthetic buthave their own value and place
on the table.
And I think just if, the morethat people can accept this kind
of diversity, the better theirstomachs will be and also the
better the grain economy will be.
Doug (17:06):
Yeah, it's funny too.
As you were just talking, I wasenvisioning some of the breads
I've had from you and youmentioned earlier.
They make great toast.
I love an open face sandwichwith them because they're hearty
.
I love that they add flavor toa sandwich or, you know,
whatever you're doing with it,If you're going to make a
crouton or something, you'regetting so much more depth of
(17:26):
flavor out of this type of bread.
Chloe (17:29):
Absolutely yeah.
Anyone who comes into thebakery and says, oh, I don't
like rye bread, I tell them totry the a hundred percent rye.
Just just try it once, becauseit's different it's.
you know, a lot of people alsoequate rye with that anise kind
of it's the caraway seeds thatdoes it, and our rye doesn't
have that, and instead it hasthis incredible earthy flavor to
it.
Doug (17:50):
Chloe, you said you guys use Frankferd farms for all the
grains.
I don't know if you've seenthis, but Rick Sebak just put a
video out for Weatherbury farmin Avella.
Have you ever heard of them?
Chloe (18:01):
Yeah, I think they're doing incredible work.
We haven't gotten to use a tonof their grains, I think in part
because they are working suchsmall batch.
It's difficult for us toincorporate that into the bakery
, but I would like to startusing them more.
Doug (18:15):
We have to go on a trip and get some stuff from them.
Chloe (18:17):
I would love to.
Yeah, honestly, I really wantto go and take a field trip and
see their operation.
Yeah, this is Chloe Newman withThird Space Bakery, and you're
listening to the Pittsburgh Dish.
Doug (18:29):
I do want to pivot a little bit.
Chloe, you mentioned earlierthat you had this other business
, crustworthy.
You dissolved it and youbrought those assets into Third
Space.
I would love to take a stepfurther back and just ask you
where that all got going.
You know what's the originstory of your, of your bread
making and this journey.
Chloe (18:51):
It all started.
I wish I had kind of like anaha moment to say like this is
where it all began, but honestlyI think I was.
You know, I was in my midtwenties and I was, uh,
exploring.
I was exploring more kind of aDIY lifestyle.
I wanted to start growing myown vegetables and I was
(19:11):
interested in sustainability andI wanted to see how back to my
roots could I get while livingin the city of Pittsburgh,
self-reliant.
Yes yes, self-reliant.
And I learned about sourdoughand I wasn't specifically a
bread baker before then.
I loved to bake and I loved tocook.
But when I discovered sourdoughand I wasn't specifically a
bread baker before then I lovedto bake and I loved to cook.
But when I discovered sourdough, it was this really unique type
(19:32):
of cooking and baking that Ihadn't experienced before, where
there's a science and an art toit.
And it's interesting because Iactually, you know, when I went
to school, I got my art degree,but I also was interested in
science and, you know, I came toPittsburgh intending to study
chemistry and visual art at thesame time, and I've found
(19:53):
sourdough to be a reallybeautiful marriage of those two
worlds, where you are workingwith your hands, you are
intuiting and feeling, um,creating, but you're also
measuring and recording.
I just kind of fell head overheels for that and started
baking sourdough bread at home.
(20:15):
I baked a lot of bad bread atfirst before I understood how it
worked, but I still ate it andI still kept with it and I took
a lot of that frustration andsaid like no, I'm going to, I'm
going to figure this out.
I had a lot of that frustrationand said like, no, I'm going to
, I'm going to figure this out.
I had a lot of support fromfriends who would buy loaves for
me and it kind of got to thepoint where people are
requesting bread from me.
(20:35):
You know to buy and I was likeyeah, I was like, I guess, sure,
and sourdough is one of thosethings where it does make sense
to make more at one time becauseit does take a lot of time to
make.
It takes about the same amountof time to make one loaf of
bread as it does to make 10loaves of bread.
So why not Out of a home oven?
That's a little difficult.
When it got to the point whereI was baking like 12 loaves of
(20:55):
bread at home you know, likemaybe one or two loaves in the
oven at a time I was like, okay,something, something's got to
give here.
I either need to chill on thispart of life or I need to dive
into it.
And I decided to dive in.
I was actually at the time Iwas.
(21:16):
I was working as a pastryassistant at gluten-free goat
bakery.
So I was working withgluten-free items and learning a
lot from the pastry chef thereabout how to run a small
specialty bakery business.
And when I left there that'swhen I started Crestworthy and I
just dove into the farmer'smarkets I started renting out
kitchen space from the BakerySociety, which no longer exists.
(21:38):
It was a short blip in.
Pittsburgh's history, but itreally gave me a place to do the
production that I needed forthe farmer's markets.
I was doing three markets aweek, which is absolutely insane
.
Doug (21:51):
What year, what time is this?
Chloe (21:53):
I think I officially started the business in 2000.
2019 was my first year doingfarmer's markets.
Dustin (22:01):
Okay.
Chloe (22:01):
Yeah, because I remember the next year was my first year
doing the Bloomfield market andthat was when COVID, you know,
hit and that was the year that Istarted building out my garage
bakery in my home.
Doug (22:14):
Yeah, that was a really really odd year for everyone,
but the market still kept goingmost of the time, though, right
Cause they were outside andpeople had access to to still
shop.
Exactly yeah.
Chloe (22:26):
The markets ended up being a lifesaver.
I mean certainly for me, makingmy career out of it, but also,
yeah, for a space to shop safely, a space to see people you know
from far away but to still justfeel human and be outside and
and getting fresh food.
Doug (22:44):
Yeah, yeah, you were also quite lucky to have that as the
format during that time.
Chloe (22:49):
Yeah, no, I definitely was very lucky in that it
presented a lot of challenges aswell in terms of building out
the garage.
You know supply chain, I'veheard that forever.
But also, you know, just likegetting contractors to help me
out.
And yeah, there were a lot ofchallenges too that COVID
presented.
But I do recognize that I'm sohappy I didn't try to create a
(23:10):
brick and mortar in that year,yeah yeah.
Doug (23:14):
So Crustworthy is really successful.
I found you through Instagramand the Bloomfield market and
had had your bread before you,linked up with Erica and Beth.
And then when did you all startplotting the bakery?
Chloe (23:29):
Erika and I were both in the maker and residence program
at Chatham.
That's right that was where wefirst met and you know we didn't
have a ton of chances to reallyconnect there, in part because
of the pandemic hitting andthings going remote.
But I knew when we met like wehad a lot of common interest in
the world of baking and then weactually ended up vending next
(23:51):
to each other at the BloomfieldWinter's Market and that was
another fortuitous moment.
We got to talking and I wasalready kind of planning my next
steps because I knew I didn'twant to continue doing crust
worthy as I was doing it.
You know, one woman operationout of my garage.
Um had a lot of benefits, butsustainability wise, I knew it
(24:14):
wasn't what I wanted to doforever and I I really missed
working with people and Erica.
I had a good feeling, EricaErica, I loved her products.
Everything that I tasted fromher table was so delicious.
I loved the fact that shepromoted green diversity and she
had all of this experience,professional experience that I
(24:37):
really admired and I wasthinking you know, I was
interested in this cooperativemodel and once she learned what
that was, she was interested aswell.
And whenever Erica agreed thatwe would try to do this, she
said hey, you know, I've got afriend that I also would really
(24:58):
love to work with and I thinkshe could bring a lot into this.
I'm sure this has been said onthe podcast before by them, but
I love it.
Doug (25:04):
No, I love re-hitting that you all brought these different
strengths and angles to whatyou're all doing right now.
Chloe (25:10):
Yeah, and it was.
I mean, the teaching kitchenaspect was something I hadn't
really considered.
I mean, um, I had been teachingclasses through crust worthy
and I wanted to continue that,but I don't think I had imagined
that we could be doing two,sometimes three classes a week
and really making it a part ofour core identity at Third Space
Bakery, and I wouldn't have itany other way.
Doug (25:33):
It's also what brings it into that Third Space model.
It's a community building thing.
I've got to do a class therenow.
I really loved it.
And I've attended a workshopthere, so it's super fun and it
I mean it doesn't make it feellike a normal bakery in the best
way you know you are.
You're just doing somethingelse, you're learning something.
And then I also love thetransformation back to we're a
(25:55):
business by day.
Chloe (25:56):
Yeah, the whole space being open really helps with
that feeling as well too.
I think you know you come intothe bakery and you can see us
working right there on thetables.
Of course, there are divisions,you know, to keep everything
safe, but, uh, you can seeeverything that we've made and
everything that we're making forthe next day or you know, the
next couple of days.
Um, we're there to answerquestions, you know, if you see
(26:19):
someone, you know, oh, hey,how's it going?
You know it's it's.
I think it takes the best partsof what I got at the farmer's
market, where you see, you knowregular people, you have new
people coming in askingquestions and you even get to
see, you know how it's made andand get to learn about it too.
You know we often have peoplecoming in and say like, hey,
what's, what's that you'remaking right there?
It was like oh, this is our.
You know, this is our buckwheatpastry, um uh, excuse me, our
(26:42):
buckwheat crust that we'remaking for our quiche and for
our galettes.
Doug (26:46):
Oh, that quiche.
By the way, that quiche isreally good.
It's a killer quiche If theyare not sold out, is this more a
weekend thing as well.
Chloe (26:53):
We actually do it through the week, but we do sell out
quite a bit.
We're upping our numbers, butwe are having a tough time
keeping up.
Doug (26:58):
Oh my gosh, I didn't mean to interrupt you there, but that
quiche is.
Chloe (27:02):
so yeah, that's definitely a good one.
I'm glad you brought that in,yeah.
Doug (27:07):
You mentioned something else and it just makes me want
to take one more step back.
You said you came to Pittsburghand was thinking about that
combination of art and science.
Where did you grow up?
Chloe (27:18):
I grew up in Rhode Island .
Rhode Island, yeah, therearen't too many of us here in
Pittsburgh.
Every once in a while you runinto one.
But, um, grew up in RhodeIsland, yeah, graduated high
school and and came, uh, to CMUand um, yeah, you know, my first
semester was studying art, youknow visual art, drawing and
painting, and um, and I was alsotaking chemistry classes.
(27:40):
Yeah, it was wild, wild time.
Um, and I pretty immediatelyfound that I was falling in love
with the studio art programthere at.
CMU, I wasn't sure yet what Iwanted to do with it.
For a long time I thought Iwould be some kind of an
illustrator.
Even like towards the end of mystay at CMU, was really into
like comics and graphic novels.
(28:01):
Oh, wow, yeah.
Doug (28:02):
And on your side, when you have a day off, are you still
into some of that stuff?
Are you still doing any drawingor something relating to that?
Or is it like no Doug, I'mbaking bread?
Chloe (28:14):
Just lying on my back on the floor.
No, I you know I've picked updrawing on and off over the
years.
I really took a step back fromit whenever I started my baking
business.
It is truly a wonderfulcreative outlet.
You know, being able to bake.
It's not exactly the same Umand uh.
Yeah, with drawing.
I have a very on and offrelationship with it.
(28:35):
Now I still love it and I still.
I still revisit it from time totime.
I do still love reading graphicnovels and kind of being
involved in that world to someextent, um, I mean, when I'm not
working too, I've startedclimbing and I really love doing
that.
Doug (28:51):
Like rock climbing like rock climbing.
Chloe (28:53):
Yeah.
Um, I've found that it reallyhelps my body a lot to be able
to stretch and and move indifferent ways, just from
standing and walking and pickingup all day.
So I wasn't expecting it.
At first I thought like, oh,I'm going to be exhausted all
the time, but I mean I am, butit's, it was going to be that
way anyway.
Um, instead I just I feel alittle bit more like
(29:14):
well-rounded and like at leastnow I have a physical activity
that I love doing outside ofwork.
Doug (29:21):
So you've been in Pittsburgh for a while.
It sounds like it's home now.
Chloe (29:24):
It is, yeah, I still go back to Rhode Island over the
summers.
My parents stay in Rhode Island.
They have moved to Sarasota,florida.
During the winter months theyare snowbirds, they are.
Yeah, so I'm actually going tovisit them in Florida, or I
guess by the time this podcastcomes out I'll have visited them
.
But, yeah, getting to visitthem.
You know, every so often andwhenever I go back to Rhode
(29:52):
Island, I'll visit my oldstomping grounds, but I'm not
there too often anymore.
Doug (29:53):
Yeah, I've really have stayed in Pittsburgh for the
most part.
Chloe (29:54):
Well, we're happy you're here.
Thank you, yeah, it's a.
I mean, I've heard so manypeople on your podcast say this
and it's really true Like whatan amazing community and a place
to live.
Doug (30:03):
I love that.
I I couldn't agree more.
Really, I do want to ask whatwas food life like growing up in
your family in Rhode Island?
Did you cook at an early age,or who cooked for you?
Chloe (30:16):
as educators and still found time to make food special.
Um, we have like a family recipefor birthday cakes and, um, I
mean, my mom's recipe folder isincredible and very thick.
(30:37):
I, I, just I remember likeevery Friday night especially,
we would have some kind of likea family dinner Usually.
I I also grew up in a Jewishhousehold and Friday night is
the Sabbath and my mom wouldmake challah.
Yeah, that was really specialto me growing up, and food has
always felt emotionallyconnected to me and a way to
(30:59):
bring people together.
I've always loved sharing foodwith people.
Doug (31:03):
It sounds like you're in the right lane.
Chloe (31:17):
Yeah, I was wondering.
Maybe that's where the love ofbaking and bread making started.
Then just give them out.
You know, even over thepandemic, there was that
wonderful, beautiful emergenceof sourdough.
As you know, this is somethingthat you can give to your
neighbors, something that notonly will keep you from losing
your mind, but, you know,something that you can share
with other people.
Doug (31:37):
Yeah, nourish them in so many different ways.
Chloe (31:39):
Exactly, yeah, yeah, and I also.
I actually over the last yearhave kind of taken to baking for
fun at home again.
Yeah, I wasn't doing that asmuch with crust worthy, but I've
just started kind of dabblingat home.
Every once in a while I'll,I'll get a kick for something.
Doug (31:54):
Chloe, I know I know we mentioned a moment ago that
you're at your one yearanniversary for the bakery, so I
would love to ask what is aheadin your mind?
Do you guys have some new goalsor events or anything special
coming up?
Chloe (32:08):
We are honestly so excited to make more use of our
outdoor deck.
I think it's one of the featuresof the bakery that we wish we
could use more, you know,throughout the year.
But we are in Pittsburgh and,yeah, we have some plans for
just making that a more uh, funspace, a more utilized space.
We have some ideas aboutdifferent events that we're
(32:28):
going to that a more fun space,a more utilized space.
We have some ideas aboutdifferent events that we're
going to offer more regularly.
You know, none of them are onthe calendar yet, so I'm a
little hesitant to share exactlywhat we have in mind, but I
would definitely.
I would recommend that folksfollow us on social media or we
also have a newsletter thatpeople can sign up for through
our website and that's the bestway to find out first whenever
(32:49):
we have classes available orspecial events.
But we'll definitely beannouncing whenever we have more
of those events going on aswell outside.
And aside from that, I will sayyou know we're sorry to say
that we're not going to be apart of the Bloomfield Market
this year.
We're not going to be a part ofthe Bloomfield market this year
, but that is in part due to usjust wanting to really focus on
(33:11):
the storefront and what we canoffer there and like help build
the community around thatbuilding and that space.
Doug (33:16):
Yeah, part of the growing up process, exactly.
Chloe (33:19):
Yeah, yeah, yeah.
There's a lot we really lovedabout that market, but also we
really feel confident that thisis going to help us provide for
our immediate community better.
Doug (33:29):
Yeah, and you're not that far away, so A people should
still go to the BloomfieldFarmer's Market.
There's lots of amazing vendors.
Yes, and then you just take afew blocks up to Penn Avenue and
stop at Third Space.
Chloe (33:40):
Exactly yeah, yep.
Doug (33:42):
All right.
Chloe (33:55):
Since you mentioned the newsletter, why don't we go
ahead and remind folks of yoursocial handles and the website
and how they can sign up forclasses, to order a special cake
or pastries, anything like thatahead of time?
A lot more information aboutthe bakery and the cooperative
end.
We actually also uh, anytimethat we have, you know, job
(34:16):
postings.
That'll be on there too.
Doug (34:17):
I think I just saw two yes we are hiring yeah, uh, we are
hiring.
Chloe (34:22):
And our social handles.
Third Space PGH for Instagram.
Third Space Bakery for Facebook.
Doug (34:30):
Okay, do you want to give a personal handle if people want
to just find and follow you?
Chloe (34:34):
Oh sure, yeah.
Yeah, it used to be crustworthy, but now it's just called
still crusty.
Doug (34:40):
I love that.
All right, Chloe, I always havean ending question for our
guests.
All right, Chloe, I always havean ending question for our
guests.
The name of the show is ThePittsburgh Dish.
What's the best dish you'veeaten this past week?
Chloe (34:57):
I was actually inspired by one of your previous episodes
from Community Kitchen and Iwent to their fish fry.
Oh yes, and it was phenomenal.
I loved it.
It was so good and, honestly,the energy in the room I mean I
went on the later end of the dayand so many people buzzing
about you know the room waspacked with just smiles and
fried food and amazing smells.
(35:19):
There were bells ringing andyou know people kind of like
yelling out orders but um roundsof applause for the staff.
And it just felt so good to bethere and, honestly, the fish
was incredible.
I ate the whole giant sandwich.
Doug (35:32):
It's a gigantic battered haddock and I have had it as
well.
Yes, did you have the tartarsauce?
Yes, it's house-made.
It is amazing.
Chloe (35:40):
I should have ordered more of the tartar sauce,
honestly.
Yeah, it was so good.
Doug (35:43):
I told them they should probably figure out how to
bottle that.
Uh, yeah, it was so good.
I told them they shouldprobably figure out how to
bottle that.
Uh-huh, I would buy it.
Yeah, did you or anybody haveanything else beyond the fish?
Chloe (35:50):
Yes, we ordered the halushki.
Doug (35:53):
Oh, I didn't have that.
Chloe (35:54):
That was so good and buttery and like, yeah, the
cabbage, all of it was amazing.
The fries were also excellent.
Me and my partner are alwaysparticular about the fries we
get from places in Pittsburghand their fries were excellent.
Doug (36:08):
A plus.
Chloe (36:09):
Yeah.
Doug (36:09):
I had the fries, I had the mac and cheese and I had the
coleslaw.
Ooh yeah, it was all good andjust to remind our listeners,
this is Community KitchenPittsburgh, located in Hazelwood
, and this is their Lenten fishfry season.
It'll go on for a few moreweeks, up until Easter.
Yeah, chloe, it has been such apleasure getting to know you
and I feel like I've rounded itout.
(36:29):
I got all of the owners nowfrom Third Space.
Thank you so much for takingsome time and for being on The
Pittsburgh Dish.
Chloe (36:37):
Doug, thank you so much for having me here.
It's been a pleasure.
Doug (36:42):
Up next.
Do you have a neighborhoodrestaurant that stops you from
buying groceries?
Rebecca Hansborough of the 41Chew shares her place.
Hey everybody, we're joinedtoday with Rebecca Hansborough
of the 41 Chew on Instagram.
I was wondering if you have, Idon't know, maybe just like a
(37:02):
local neighborhood spot that youjust love, that you think needs
a little love.
Rebecca (37:06):
Yes, so Legends Eatery in the North side it is a family
owned Italian restaurant.
Me and my fiance go there allthe time.
It's like it's perfect for datenight.
It's perfect for there'sactually an instance where we
were actively walking to thegrocery store like we had our
(37:28):
giant ingo bags in our hand andI was just like, well, what if
we just went to the grocerystore tomorrow and just went to
legends?
and we legit did that so we wentto the restaurant with the
grocery bags and like foldedthem and put them underneath the
table and had legends andthat's how good the food is.
Doug (37:46):
It was an easy detour.
Rebecca (37:48):
Oh, I didn't, I don't even think I, I didn't even have
to hold a gun to his head, Ijust, I think I said ledge and
he was like yeah, let's do it.
So yeah, definitely definitelya place to go.
Doug (37:57):
Let's talk about some of the dishes you guys love the
most.
What would be a go-to order?
What?
Rebecca (38:02):
would be a go-to order.
Go-to for him is definitelygoing to be chicken parmesan.
Doug (38:05):
And when we say him this is your husband.
Rebecca (38:08):
Yes, and I didn't even tell him I was going to be
talking about him this much, buthe should be used to it by now.
Chloe (38:12):
Chicken parm for him.
Yeah, chicken parm for him.
Rebecca (38:15):
I am more of a special girly, so you know I love a good
special and it just depends onlike kind of what they're
offering.
If I'm not going with a special, they have, um, this kind of
like pasta seafood, pastaseafood and kind of like this
spicy sauce.
I'm not even going to try tosay what the actual italian
pronunciation sometimes likearrabbiata or diavolo.
Doug (38:37):
I think it's diavolo.
Rebecca (38:39):
Yeah, yes, it's very good little devil oh my god,
shrimp.
Yes, it's delicious, it'sreally good and, and then the
beans and grains, oh I love agood beans.
I just made a face.
If you didn't.
Doug (38:51):
Yes, the pause is.
Dustin (38:53):
I had to pretend I forgot that I was.
Rebecca (38:56):
I just made a very strong facial expression for
those listening.
You know I I don't want to saybest beans and greens in the
city because I've only had likea handful.
So I feel like that's not fair.
But I'm still going to say itbecause I do think they have
really good beans and grains.
They traditionally help me outhere.
Beans and greens are made with.
Doug (39:15):
Well, you would do like cannellini, like a white bean,
and escarole is traditional.
A lot of places use spinach.
Rebecca (39:21):
Yes, so I'm pretty sure they use like I don't want to
say salad lettuce, but somethingvery similar to that.
Doug (39:28):
Yes.
Rebecca (39:28):
In addition to the escarole, that gives it this
really nice Like a lightnessCrunch.
Doug (39:34):
Yeah.
Rebecca (39:35):
Okay, and it's absolutely delicious Gosh, and
they don't have.
I'm pretty sure they probablyuse some type of broth of meat,
but there's no sausage in it.
Yeah, which I've had sometimeswith sausage I've sometimes had
it with like a banana pepper metoo, it's a very no, it's a very
simple this is astraightforward straightforward
beans and greens, and it'sabsolutely to die for.
Like we've joked about justgoing back to just get that, but
(39:57):
we never do.
And then another thing that Ireally love is, um, it's byob,
which is like really nice, yes,um.
And then you have to rememberto bring your own wine glasses
though, because they don't haveregular ones, and it's always
really funny when we go andforget because they just give
you like a water glass.
Doug (40:14):
I think that's kind of cute.
I mean, which I mean?
Rebecca (40:16):
you know, you get healthy pores that way.
I guess no-transcript.
It just makes me feel like youknow, for those two hours that
(40:38):
we're eating there, that I gotlike adopted you're part of the
family.
Doug (40:41):
yeah, so, yeah, all right.
I got one more question aboutthe fudge.
Okay, do they just like youdon't order it?
Do they just bring you out alittle piece at the end?
Rebecca (40:48):
Yeah, at the end they bring you like a plate of fudge
and you can choose fromchocolate or peanut butter.
I believe I want to go and Iusually go for the chocolate.
Okay.
And it's just a reallywell-rounded meal and you just
feel like satisfied.
Yeah, and I would say I meanpricing is.
Chloe (41:06):
I would say, pricing is pretty reasonable yeah 25, 30,
you know kind of like in thatwindow.
Rebecca (41:12):
So it's not, it's not going to you know it's not going
to debt you out, but it is.
I think it's reasonably pricedfor sure.
Doug (41:18):
Well, it sounds delicious.
Yes, Legends.
Rebecca (41:20):
Now, I want it.
I know I want to go too.
Doug (41:22):
I'm like, let's go right now.
We're right before dinner,let's take the podcast equipment
.
Rebecca (41:25):
No, let's go.
Doug (41:27):
All right, Rebecca Legends on the North Side.
Rebecca (41:30):
Yes.
Doug (41:30):
Thank you so much.
Rebecca (41:32):
Absolutely.
Doug (41:33):
You can follow Rebecca on Instagram at THE underscore 4-1
underscore CHEW.
Where does salsa stand on yourhierarchy of favorite condiments
?
For many nowadays, it's numberone.
We get a family recipe forsalsa piquin by Dustin Boutilier
of 77 Club.
(41:54):
Hey everybody, we're joinedtoday with Dustin Boutilier of
77 Club.
Dustin, last time you and yourwife were here, we talked about
all of the things you're makingin terms of your pizza oven,
like the panuzzos, but youmentioned from your family food
that you have some Mexican roots.
Can you give us a family recipethat you guys might be making
(42:14):
at home, or something that wasreally delicious when you were
growing up?
Dustin (42:18):
Yeah, I mean, it's present on every table.
It's just a little bowl ofsalsa.
Oh, I'll take it.
So the salsa that I like tomake is a salsa with a piquin of
salsa.
Oh, I'll take it.
So it's also that I like tomake, because it's also the
pekin so you'll take littlepekin peppers, little dry
peppers a little tiny red,little tiny devils, oh yes so
salsa piquin or, I'm sorry,chili the pekin, a little chili
(42:38):
the arbol, and you, you toastthose until they're fragrant
like a dry pan or something.
Yeah, dry pan you want to tastethat little or smell that little
like corny flavor?
Yes, take those off.
You're going to put under yourbroiler some you know quartered
onions, some tomatoes, somegarlic, and you're just going to
burn everything.
Doug (42:57):
Oh yeah on purpose on purpose.
Dustin (42:59):
You want a lot of that char yeah, on purpose, on fire,
on just fully charred, and youyou put that on the blender,
just blitz it all together andthe secret to the sauce that
really ties it together is justa little bit of fish sauce,
really.
Doug (43:13):
Yeah, oh, my goodness, I would never.
It's so delicious, okay.
So let me just recap that.
You've toasted some of thosetiny peppers.
You've roasted your vegetablesunder the broiler, nicely burnt,
so you get lots of black bits.
Peppers you've roasted yourvegetables under the broiler,
nicely burnt, so you get lots ofblack bits.
Everything is going in theblender, so the peppers, the
veggies, any citrus, any acidgoing in there oh, of course,
yeah, a little, a little bit oflime okay, a little bit of lime
(43:36):
and then fish sauce.
If you're making a batch likegive us an approximation, would
you say you're putting in asplash like Did you say you're
putting in?
A splash, splish, splash,taking a bath Not taking a bath
Because it's powerful.
Dustin (43:49):
Yeah, it is.
Yeah, I mean, tempt it, put itin there, push it to where maybe
you couldn't taste it.
Now you are tasting it and pullback from that.
That's right.
If we're saying we're makingtwo cups of salsa, put a
teaspoon.
Doug (44:04):
Yeah, I would just give that little back note of
something.
Dustin (44:08):
umami ish it's crazy because you get the smoky citrus
.
It's like thai food.
You really get.
You hit all of it.
It's like my favorite thing andthen we'll put that on a
panooza one day, let's do that?
Doug (44:18):
oh my gosh, that's like total fusion in the best way
ever, hey same color flag.
Yeah, and just, I guess salt totaste right.
I guess salt to taste right.
Oh, absolutely, salt to taste,all right, and it is I'm not
going to say it right.
Dustin (44:30):
Say it for me again.
Doug (44:30):
Salsa de Piquin, salsa de Piquin.
Yeah, chili Piquin Sounds sogood.
Dustin, thanks so much andthanks for being on The
Pittsburgh Dish.
Dustin (44:39):
Thank you.
Doug (44:40):
Check out Dustin and Brittani on Instagram at 77 Club
for their pop-up residencies toSnag a panuzzo and
congratulations on their brandnew oven.
Do you have a recipe?
Share it with us.
Just visit our website at www.
pittsburghdish.
com and look for our Share aRecipe form.
If you enjoyed the show,consider buying us a coffee for
(45:04):
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description and if you wantto follow my own food
adventures, you can find me onsocial media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
Kevin Solecki of CarnegieAccordion Company for providing
(45:24):
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
Welcome to the Pittsburgh Dish.
I'm your host, Doug Heilman.
How does a loaf of sourdoughbread feed your passions for
creativity, community and alittle science?
Chloe Newman shares her story.
What neighborhood spot mightmake you skip the grocery store
and go straight to dinner?
Becca Hansborough shares herplace.
(00:23):
And is salsa the condiment ofchoice on your table?
We get a family recipe forsalsa piquin by Dustin Boutilier
of 77 Club.
All that ahead, stay tuned.
The Pittsburgh Dish issupported by Chef Alekka LLC.
Visit her Instagram handle atchefalekkapgh to learn about
(00:48):
classes and upcoming workshopshosted at the Hilltop Kitchen in
Mount Oliver.
Now on to the show.
Well, thank you so much forcoming over and for being on the
show.
Chloe (00:59):
Thank you so much for having me, Doug.
It's great to be here.
Doug (01:02):
Would you introduce yourself to our listeners and
what you have going on in foodright now?
Chloe (01:09):
Yes, so my name is Chloe Newman and I am one of the
co-owners and co-founders ofThird Space Bakery in Garfield.
Doug (01:17):
Yes, we have interviewed your other co-owners and we
should remind our listenersThird Space Bakery is located
over in the neighborhood ofGarfield, right along Penn
Avenue.
What are your current hoursright now.
Chloe (01:30):
Right now we are open Thursday through Sunday.
We're hoping to open forWednesday soon but not yet.
We'll have people kind of swingby the bakery on occasion and
look in the windows.
On Wednesdays we're almostthere, but on Thursday through
Saturday we are open eight totwo.
And then on Sundays we're opennine to two.
We just give ourselves andeveryone a little break.
Doug (01:50):
Can we specifically talk about your skill set and
contribution to the bakery,because I know Erika Bruce does
a lot of pastry, Beth Taylor isdoing the classes and some front
of the house things.
What about you?
What did you feel that youbrought to the table and are
bringing to the table right now?
Chloe (02:07):
So I came into this business from another business.
My previous business was calledCrustworthy and that was based
out of the farmer's markets.
Primarily, the BloomfieldMarket was our biggest market
and there I did sourdough breadsand I did do some pastries as
well.
I think sourdough was always mypassion within that business
(02:30):
and that's that's primarily whatI brought into third space as
well.
So you know we joke, we call methe head bread head, but
honestly wait the head breadhead head, bread head.
Doug (02:41):
I think that needs to be some merch, like a t-shirt right
, yeah, we've got a couple greatmerch ideas.
Chloe (02:46):
We're getting there okay good.
So as head bread head,basically, I'm uh running the
sourdough program.
But honestly, you guys probablyhave to do it all though yeah,
there's a lot of crossoverbetween bread, pastry and even
with classes.
You know, um, we a lot of thepeople who work at third space
Bakery have taught in classes,volunteered in classes and we've
(03:09):
, yeah, really focused on morecross-training between all of
the workers, just so that we cansupport each other better.
It improves our own skill, setsRight, gives us all a better
sense of how the bakery isoperating and really contributes
to the strength of theoperation overall.
So it's not just like.
Well, if Chloe's out sick today, you know, I guess we just
(03:29):
don't have bread or something.
Yeah.
Doug (03:31):
It just can't happen.
Chloe (03:31):
Yeah, it's not possible.
Uh, so we really all do haveour hands in a lot of different
pies.
Doug (03:40):
I love that.
Let's just hit some of the tophitting breads that you guys are
making at the bakery.
What are some of the bestsellers or the ones that you
like making the most?
Chloe (03:49):
I will say, coming into the business from Crustworthy I
dissolved that business to bringover the assets from that into
Third Space Bakery and similarto how Erica brought in a lot of
recipes and Beth brought in alot of teaching materials
recipes that she had, I alsobrought in a lot of sourdough
bread recipes from there.
I would say, overall our topseller is called the house loaf
(04:15):
and that is.
You know, when someone comes inasking for a sourdough, that's
what they mean.
It's the classic, mild, mostlywhite flour sourdough.
It's a really nice,well-balanced, all-purpose loaf,
not super holy, which isintentional.
Doug (04:31):
You're talking about the structure like the bubbles
inside, Exactly the crumb.
They call it the crumb.
Chloe (04:37):
Okay, so we like sort of a middle ground crumb, just
because we like to offer breadthat is good for sandwiches,
good for toast, you know, maybea little bit more on the
practical side, I like tobelieve, but this loaf has a
really nice crust to it.
It's really nice and soft andagain a very mild flavor.
We don't, you know, we reallywant to provide approachable
(04:58):
bread.
Now, that being said, we doalso offer something on Fridays
and Saturdays called the Baker'sChoice, and that is a rotating
flavor.
There's not a ton of rhyme orreason to what we offer unless
there's a holiday that we'retrying to celebrate, um, but
over the past week, for example,we were offering an onion
turmeric loaf.
That was a creation of one ofour workers, uh, nick Webster,
(05:22):
and it's a really delicious loafand it has a beautiful golden
hue from the turmeric.
It's got caramelized onionsinside and this 50% whole wheat
based dough that's got awonderful whole wheat flavor
while still retaining a lot ofthe soft give that a white flour
will give to a loaf.
Dustin (05:40):
Oh, sounds amazing.
It's one of my favorites, it'sreally good.
Chloe (05:44):
You know, after the house loaf, our oat porridge loaf was
really popular Whenever we tookthat away for a short while to
focus on some other breads,there was a bit of an outcry so
we ended up bringing that back.
Doug (05:54):
You heard about it.
Chloe (05:55):
Yeah, yeah, we did.
And then we also make breadsfor all of our in-house
sandwiches.
We do a ciabatta for somesandwiches, we do flatbreads and
we also started offeringbreakfast sandwiches with a
house-made English muffin.
That we worked on for quite awhile and I will say I'm really
happy with where it's at nowthat we're offering it.
Doug (06:17):
Yeah, this English muffin, the.
Chloe (06:18):
English muffin.
Doug (06:20):
Is this English muffin and some of the other breads you've
mentioned.
Do they all still have asourdough starter component, or
do some of them?
I think a lot of folks thinkthat sourdough is just one kind
of bread.
Chloe (06:31):
Exactly yeah, and we do try to educate folks in the
nicest way possible.
When people do come in askingfor a sourdough, you know we'll
say yeah, you know, all of ourbreads are sourdough based.
Everything except for theEnglish muffin, All of our
breads are sourdough basedEverything except for the
English muffin.
We actually decided, you know wewere testing different recipes
and kind of struggling to findthe exact flavor profile we
(06:52):
wanted.
We wanted it to still taste,you know, yeasty and nostalgic,
but we love that developedflavor of sourdough.
And in the end we decided youknow what we like the
non-sourdough version better.
So let's just not do sourdough.
Doug (07:06):
I love these kinds of trial and error decisions for a
business decision.
Right, you have all been inbusiness.
We're just around a one-yearanniversary, right, you opened
on 4-12 of 2024.
That's right, so 4-12-2025 isone year.
Chloe (07:23):
Yes, congratulations.
Thank you so much.
Doug (07:25):
Yeah, oh my gosh.
Chloe (07:26):
It's so funny to look back on pictures of that opening
day, you know cutting theribbon and just remembering how
exciting and terrifying that allwas oh my gosh, I can't imagine
.
Yeah, so it's really a big dealfor us to be hitting this one
year landmark with a lot of newideas for what to do next and
(07:47):
just recognize how much thespace itself has changed as well
.
Yeah, we're feeling pretty darngood going into the next year.
Doug (07:55):
Well, I have to say we're coming into the warmer months of
the year.
You have this incredible deckthat people like to hang out on.
I know you've also done someafter hours things out on.
I know you've also done someafter hours things.
So it feels like a communityspace, like the third space that
is not home or work right.
So you guys are getting there.
Chloe (08:16):
Yeah and yeah, and thank you for mentioning I mean, we
really do want to create a thirdspace for people in this bakery
, and a lot of the events thatwe offer are primarily possible
due to the work that Beth Taylorhas done.
You know one of the co-owners.
I mean, she's just phenomenalat what she does in bringing
people together, able to bringin local artists and showcase
(08:48):
their work, offer some differentstyles of food to people.
Getting to change the spacearound a bit.
Yeah, as we do hit into thesewarmer months, we have a lot of
plans for the summer being ableto offer more things during the
week more regularly.
We have some new neighbors aswell.
You know, Open Road just openedup next to us.
Doug (09:05):
Yes, this is a non-alcoholic bottle shop.
Yeah, bottle shop.
Chloe (09:10):
And I think they're working on their bar section as
well, so that should be openingsoon, which I'm really excited
about.
Doug (09:15):
I need to stop there.
I knew they were up inAllentown before, so they just
made that move, yeah.
Chloe (09:20):
Yeah, so we're excited that they're on that side of us.
We have Gym on our other sidewhere we are often looking over
and seeing people working outand getting sweaty, you know
their doors open and it's just a.
It's a great feeling, you know,very energetic and and communal
.
Doug (09:38):
I want to shout to the Gym people come over and get your
carb load either before or afterthe workout.
Chloe (09:46):
Yeah, exactly, yeah we're .
We have a lot of jokes there,you know buns and buns.
There's more merch.
Yep, we're on it.
Doug (09:51):
Chloe, before we get too far away from the food, if
somebody hasn't visited thebakery yet and they were to walk
in on a Saturday where you guysare fully stocked, what are
some of the other great thingsbeyond the bread that I'm going
to find in the bakery?
Chloe (10:06):
On the savory end, I would say, one of my favorite
treats Friday through Sunday isthe Khachapuri, and that is a
Georgian cheese flatbread thatwas developed by Erica, and then
the bread base was somethingthat I had on hand.
So, that was a funcollaboration, a truly special
and unique third space treatthat we created together and
(10:30):
that, just fresh out of the oven, is incredible.
You know it comes out.
the cheese is bubbling in thecenter the edges are crispy and
you mix in this eggy, butteryfilling that, when it hits, the
cheese just becomes emulsifiedinto this gooey, delicious mess.
Dustin (10:47):
Sounds great.
Chloe (10:48):
Yeah yeah, we describe it as like a cheese boat.
It's so delicious and fillingOn the sweet end.
We have a full cake case withcake slices and we also do offer
full cakes as well for sale.
Not as much anymore on theretail side, but we get a lot of
special orders, so we'refocusing more on that end.
Doug (11:10):
So just to clarify if I want a cake, I'm going to need
to order that ahead.
Chloe (11:13):
If I want a whole cake, yes, yeah, with the amount of
staff that we have right now andjust in our, you know, just a
year in, we do recommend thatpeople.
If you would like to order fromus, to do it on the early side,
we require seven days pre-ordernotice.
Doug (11:31):
I don't think that's that unusual for a smaller bakery.
Chloe (11:34):
I don't think so either.
Yeah, but yeah, lots ofdifferent kinds of cakes.
The eclairs are one of myfavorites, especially the almond
one.
Oh my God, something about it,that combination of the crunchy
sugary almonds on top and thenthe almond pastry cream in the
center.
It's so good.
We have a variety of differentgluten-free and vegan options
(11:55):
for folks.
A lot of nut-free options.
We're a peanut-free facilityjust trying to make something
for everyone.
We know that not all dietaryrestrictions are possible, but
we're pretty excited to offerwhat we do have and we really
make sure that anything thatgoes out on the floor is
something that we're all in lovewith.
Doug (12:15):
Yeah Well, I'll just add the last time I was there, when
you mentioned the gluten-freeoption I think this is
gluten-free I had a minibete-noir, which is like a
chocolate flourless little cake.
Rebecca (12:26):
Yeah.
Doug (12:26):
And it's a little bit boozy and it's delicious.
And then every time I'm in, youhave a huge swath of cookies
leading up to the cash registerand there are some really unique
flavors.
I love the one that's coveredin sesame seeds.
Yeah, that's a really fun one.
Chloe (12:44):
That's our sesame buckwheat cookie.
So good yeah, and I'm glad youbring that up too, because
another thing that we try topromote in the bakery is grain
diversity so that not everythingthat we're making is with, you
know, white wheat flour.
We really try to incorporate alot of whole grains, as well as
things like buckwheat rye.
We do different rotating breadloaves, like the kamut loaf.
(13:06):
We do like a whole a hundredpercent rye loaf on Sundays only
, for example, things that are alittle more difficult to find
in Pittsburgh and that we hopewill become more prevalent as
people fall more in love withthese grains, as we have.
Doug (13:20):
I love that.
It's like an education throughfood and sort of expanding your
palate.
It sparks a question for me onlike your suppliers, like where
do you find some of theseancient grains or the different
grains you're using all the time?
Chloe (13:35):
We get most of our flowers through Frankferd Farms
and they are so wonderful.
I've been working with themsince I was working with
Crustworthy.
They have a lot of regionallysourced, locally milled
varieties of wheat and we getour buckwheat, our rye, from
them and it also has the milldate on the package which is
(13:58):
incredible.
Rebecca (13:58):
So you know Exactly, you know exactly when it was
milled.
Chloe (14:01):
We do use Frankferd Farms milling when they mill the
flowers themselves and we alsouse Small Valley milling, you
know, when they mill the flowersthemselves and we also use
Small Valley Milling, which isout on the other side of PA but
still in PA.
So we are really trying to keepthings regional, local as
possible.
It's just so important for ourfood economy.
Doug (14:17):
Yeah, so good and I think just having that diversity,
almost commanding it like,saying like we need diversity,
but also in a local region.
Chloe (14:27):
Exactly, Grain diversity is just as important as growing,
you know, any kind of otheragricultural diversity.
We all know that monocroppinghas its issues, and the same is
true with with growing thegrains that we, you know that
make up a lot of our diet.
Doug (14:42):
You know, some folks say you know, they have you know
whether it's true celiac diseaseor just gluten intolerance.
Have you had anyone try yourproducts that said they were a
little bit more glutenintolerant, but they can eat
your stuff, yes, yeah.
Chloe (14:56):
Yeah, when I worked with Crust worthy at the farmer's
markets I had a lot ofone-on-one customer interaction
and part of what I loved aboutworking at the farmer's market
was getting to have those times.
You know where you could kindof step aside from the stall
trying to find something thatworks for this person.
A lot of people who have agluten sensitivity find that
they can digest true sourdoughbread without any issues, and
(15:21):
that's in part due to the longfermentation that sourdough has
the special microbes that areinvolved in a wild culture,
versus just the one strain ofyeast that you'll find in
commercial baking.
So a sourdough culture is madeof yeast and bacteria.
The bacteria does a lot torelease certain nutrients to us,
(15:44):
to break down some of thegluten proteins and make that
just a little bit easier for usto digest.
Doug (15:51):
I would also think that you know you mentioned about
sourcing the grains locally andthat they're much more diverse
and maybe some of them are moreancient, and these are things
that we're not getting in asupermarket.
Monoculture white bread.
Chloe (16:06):
Yeah, all of that's helping.
And it is, yeah, I mean, a lotof ancient grains also have
lower protein contents, to beginwith, you know lower gluten
protein contents to begin withand that does create different
kinds of bread, and a part of usexperimenting and bringing
these new flowers to the tableis also asking people to kind of
accept these new flavors andsometimes also these new
(16:29):
appearances of bread, because alot of people come in wanting or
expecting.
You know, the large white.
I call it the large busty loafbecause it's just so it's just
marketed that way.
Um and there there is value inthat and there is a place for
that.
But there are also these reallyhearty, delicious whole grain
loaves, or even just you know,ancient grain loaves that might
(16:52):
have a different aesthetic buthave their own value and place
on the table.
And I think just if, the morethat people can accept this kind
of diversity, the better theirstomachs will be and also the
better the grain economy will be.
Doug (17:06):
Yeah, it's funny too.
As you were just talking, I wasenvisioning some of the breads
I've had from you and youmentioned earlier.
They make great toast.
I love an open face sandwichwith them because they're hearty
.
I love that they add flavor toa sandwich or, you know,
whatever you're doing with it,If you're going to make a
crouton or something, you'regetting so much more depth of
(17:26):
flavor out of this type of bread.
Chloe (17:29):
Absolutely yeah.
Anyone who comes into thebakery and says, oh, I don't
like rye bread, I tell them totry the a hundred percent rye.
Just just try it once, becauseit's different it's.
you know, a lot of people alsoequate rye with that anise kind
of it's the caraway seeds thatdoes it, and our rye doesn't
have that, and instead it hasthis incredible earthy flavor to
it.
Doug (17:50):
Chloe, you said you guys use Frankferd farms for all the
grains.
I don't know if you've seenthis, but Rick Sebak just put a
video out for Weatherbury farmin Avella.
Have you ever heard of them?
Chloe (18:01):
Yeah, I think they're doing incredible work.
We haven't gotten to use a tonof their grains, I think in part
because they are working suchsmall batch.
It's difficult for us toincorporate that into the bakery
, but I would like to startusing them more.
Doug (18:15):
We have to go on a trip and get some stuff from them.
Chloe (18:17):
I would love to.
Yeah, honestly, I really wantto go and take a field trip and
see their operation.
Yeah, this is Chloe Newman withThird Space Bakery, and you're
listening to the Pittsburgh Dish.
Doug (18:29):
I do want to pivot a little bit.
Chloe, you mentioned earlierthat you had this other business
, crustworthy.
You dissolved it and youbrought those assets into Third
Space.
I would love to take a stepfurther back and just ask you
where that all got going.
You know what's the originstory of your, of your bread
making and this journey.
Chloe (18:51):
It all started.
I wish I had kind of like anaha moment to say like this is
where it all began, but honestlyI think I was.
You know, I was in my midtwenties and I was, uh,
exploring.
I was exploring more kind of aDIY lifestyle.
I wanted to start growing myown vegetables and I was
(19:11):
interested in sustainability andI wanted to see how back to my
roots could I get while livingin the city of Pittsburgh,
self-reliant.
Yes yes, self-reliant.
And I learned about sourdoughand I wasn't specifically a
bread baker before then.
I loved to bake and I loved tocook.
But when I discovered sourdoughand I wasn't specifically a
bread baker before then I lovedto bake and I loved to cook.
But when I discovered sourdough, it was this really unique type
(19:32):
of cooking and baking that Ihadn't experienced before, where
there's a science and an art toit.
And it's interesting because Iactually, you know, when I went
to school, I got my art degree,but I also was interested in
science and, you know, I came toPittsburgh intending to study
chemistry and visual art at thesame time, and I've found
(19:53):
sourdough to be a reallybeautiful marriage of those two
worlds, where you are workingwith your hands, you are
intuiting and feeling, um,creating, but you're also
measuring and recording.
I just kind of fell head overheels for that and started
baking sourdough bread at home.
(20:15):
I baked a lot of bad bread atfirst before I understood how it
worked, but I still ate it andI still kept with it and I took
a lot of that frustration andsaid like no, I'm going to, I'm
going to figure this out.
I had a lot of that frustrationand said like, no, I'm going to
, I'm going to figure this out.
I had a lot of support fromfriends who would buy loaves for
me and it kind of got to thepoint where people are
requesting bread from me.
(20:35):
You know to buy and I was likeyeah, I was like, I guess, sure,
and sourdough is one of thosethings where it does make sense
to make more at one time becauseit does take a lot of time to
make.
It takes about the same amountof time to make one loaf of
bread as it does to make 10loaves of bread.
So why not Out of a home oven?
That's a little difficult.
When it got to the point whereI was baking like 12 loaves of
(20:55):
bread at home you know, likemaybe one or two loaves in the
oven at a time I was like, okay,something, something's got to
give here.
I either need to chill on thispart of life or I need to dive
into it.
And I decided to dive in.
I was actually at the time Iwas.
(21:16):
I was working as a pastryassistant at gluten-free goat
bakery.
So I was working withgluten-free items and learning a
lot from the pastry chef thereabout how to run a small
specialty bakery business.
And when I left there that'swhen I started Crestworthy and I
just dove into the farmer'smarkets I started renting out
kitchen space from the BakerySociety, which no longer exists.
(21:38):
It was a short blip in.
Pittsburgh's history, but itreally gave me a place to do the
production that I needed forthe farmer's markets.
I was doing three markets aweek, which is absolutely insane
.
Doug (21:51):
What year, what time is this?
Chloe (21:53):
I think I officially started the business in 2000.
2019 was my first year doingfarmer's markets.
Dustin (22:01):
Okay.
Chloe (22:01):
Yeah, because I remember the next year was my first year
doing the Bloomfield market andthat was when COVID, you know,
hit and that was the year that Istarted building out my garage
bakery in my home.
Doug (22:14):
Yeah, that was a really really odd year for everyone,
but the market still kept goingmost of the time, though, right
Cause they were outside andpeople had access to to still
shop.
Exactly yeah.
Chloe (22:26):
The markets ended up being a lifesaver.
I mean certainly for me, makingmy career out of it, but also,
yeah, for a space to shop safely, a space to see people you know
from far away but to still justfeel human and be outside and
and getting fresh food.
Doug (22:44):
Yeah, yeah, you were also quite lucky to have that as the
format during that time.
Chloe (22:49):
Yeah, no, I definitely was very lucky in that it
presented a lot of challenges aswell in terms of building out
the garage.
You know supply chain, I'veheard that forever.
But also, you know, just likegetting contractors to help me
out.
And yeah, there were a lot ofchallenges too that COVID
presented.
But I do recognize that I'm sohappy I didn't try to create a
(23:10):
brick and mortar in that year,yeah yeah.
Doug (23:14):
So Crustworthy is really successful.
I found you through Instagramand the Bloomfield market and
had had your bread before you,linked up with Erica and Beth.
And then when did you all startplotting the bakery?
Chloe (23:29):
Erika and I were both in the maker and residence program
at Chatham.
That's right that was where wefirst met and you know we didn't
have a ton of chances to reallyconnect there, in part because
of the pandemic hitting andthings going remote.
But I knew when we met like wehad a lot of common interest in
the world of baking and then weactually ended up vending next
(23:51):
to each other at the BloomfieldWinter's Market and that was
another fortuitous moment.
We got to talking and I wasalready kind of planning my next
steps because I knew I didn'twant to continue doing crust
worthy as I was doing it.
You know, one woman operationout of my garage.
Um had a lot of benefits, butsustainability wise, I knew it
(24:14):
wasn't what I wanted to doforever and I I really missed
working with people and Erica.
I had a good feeling, EricaErica, I loved her products.
Everything that I tasted fromher table was so delicious.
I loved the fact that shepromoted green diversity and she
had all of this experience,professional experience that I
(24:37):
really admired and I wasthinking you know, I was
interested in this cooperativemodel and once she learned what
that was, she was interested aswell.
And whenever Erica agreed thatwe would try to do this, she
said hey, you know, I've got afriend that I also would really
(24:58):
love to work with and I thinkshe could bring a lot into this.
I'm sure this has been said onthe podcast before by them, but
I love it.
Doug (25:04):
No, I love re-hitting that you all brought these different
strengths and angles to whatyou're all doing right now.
Chloe (25:10):
Yeah, and it was.
I mean, the teaching kitchenaspect was something I hadn't
really considered.
I mean, um, I had been teachingclasses through crust worthy
and I wanted to continue that,but I don't think I had imagined
that we could be doing two,sometimes three classes a week
and really making it a part ofour core identity at Third Space
Bakery, and I wouldn't have itany other way.
Doug (25:33):
It's also what brings it into that Third Space model.
It's a community building thing.
I've got to do a class therenow.
I really loved it.
And I've attended a workshopthere, so it's super fun and it
I mean it doesn't make it feellike a normal bakery in the best
way you know you are.
You're just doing somethingelse, you're learning something.
And then I also love thetransformation back to we're a
(25:55):
business by day.
Chloe (25:56):
Yeah, the whole space being open really helps with
that feeling as well too.
I think you know you come intothe bakery and you can see us
working right there on thetables.
Of course, there are divisions,you know, to keep everything
safe, but, uh, you can seeeverything that we've made and
everything that we're making forthe next day or you know, the
next couple of days.
Um, we're there to answerquestions, you know, if you see
(26:19):
someone, you know, oh, hey,how's it going?
You know it's it's.
I think it takes the best partsof what I got at the farmer's
market, where you see, you knowregular people, you have new
people coming in askingquestions and you even get to
see, you know how it's made andand get to learn about it too.
You know we often have peoplecoming in and say like, hey,
what's, what's that you'remaking right there?
It was like oh, this is our.
You know, this is our buckwheatpastry, um uh, excuse me, our
(26:42):
buckwheat crust that we'remaking for our quiche and for
our galettes.
Doug (26:46):
Oh, that quiche.
By the way, that quiche isreally good.
It's a killer quiche If theyare not sold out, is this more a
weekend thing as well.
Chloe (26:53):
We actually do it through the week, but we do sell out
quite a bit.
We're upping our numbers, butwe are having a tough time
keeping up.
Doug (26:58):
Oh my gosh, I didn't mean to interrupt you there, but that
quiche is.
Chloe (27:02):
so yeah, that's definitely a good one.
I'm glad you brought that in,yeah.
Doug (27:07):
You mentioned something else and it just makes me want
to take one more step back.
You said you came to Pittsburghand was thinking about that
combination of art and science.
Where did you grow up?
Chloe (27:18):
I grew up in Rhode Island .
Rhode Island, yeah, therearen't too many of us here in
Pittsburgh.
Every once in a while you runinto one.
But, um, grew up in RhodeIsland, yeah, graduated high
school and and came, uh, to CMUand um, yeah, you know, my first
semester was studying art, youknow visual art, drawing and
painting, and um, and I was alsotaking chemistry classes.
(27:40):
Yeah, it was wild, wild time.
Um, and I pretty immediatelyfound that I was falling in love
with the studio art programthere at.
CMU, I wasn't sure yet what Iwanted to do with it.
For a long time I thought Iwould be some kind of an
illustrator.
Even like towards the end of mystay at CMU, was really into
like comics and graphic novels.
(28:01):
Oh, wow, yeah.
Doug (28:02):
And on your side, when you have a day off, are you still
into some of that stuff?
Are you still doing any drawingor something relating to that?
Or is it like no Doug, I'mbaking bread?
Chloe (28:14):
Just lying on my back on the floor.
No, I you know I've picked updrawing on and off over the
years.
I really took a step back fromit whenever I started my baking
business.
It is truly a wonderfulcreative outlet.
You know, being able to bake.
It's not exactly the same Umand uh.
Yeah, with drawing.
I have a very on and offrelationship with it.
(28:35):
Now I still love it and I still.
I still revisit it from time totime.
I do still love reading graphicnovels and kind of being
involved in that world to someextent, um, I mean, when I'm not
working too, I've startedclimbing and I really love doing
that.
Doug (28:51):
Like rock climbing like rock climbing.
Chloe (28:53):
Yeah.
Um, I've found that it reallyhelps my body a lot to be able
to stretch and and move indifferent ways, just from
standing and walking and pickingup all day.
So I wasn't expecting it.
At first I thought like, oh,I'm going to be exhausted all
the time, but I mean I am, butit's, it was going to be that
way anyway.
Um, instead I just I feel alittle bit more like
(29:14):
well-rounded and like at leastnow I have a physical activity
that I love doing outside ofwork.
Doug (29:21):
So you've been in Pittsburgh for a while.
It sounds like it's home now.
Chloe (29:24):
It is, yeah, I still go back to Rhode Island over the
summers.
My parents stay in Rhode Island.
They have moved to Sarasota,florida.
During the winter months theyare snowbirds, they are.
Yeah, so I'm actually going tovisit them in Florida, or I
guess by the time this podcastcomes out I'll have visited them
.
But, yeah, getting to visitthem.
You know, every so often andwhenever I go back to Rhode
(29:52):
Island, I'll visit my oldstomping grounds, but I'm not
there too often anymore.
Doug (29:53):
Yeah, I've really have stayed in Pittsburgh for the
most part.
Chloe (29:54):
Well, we're happy you're here.
Thank you, yeah, it's a.
I mean, I've heard so manypeople on your podcast say this
and it's really true Like whatan amazing community and a place
to live.
Doug (30:03):
I love that.
I I couldn't agree more.
Really, I do want to ask whatwas food life like growing up in
your family in Rhode Island?
Did you cook at an early age,or who cooked for you?
Chloe (30:16):
as educators and still found time to make food special.
Um, we have like a family recipefor birthday cakes and, um, I
mean, my mom's recipe folder isincredible and very thick.
(30:37):
I, I, just I remember likeevery Friday night especially,
we would have some kind of likea family dinner Usually.
I I also grew up in a Jewishhousehold and Friday night is
the Sabbath and my mom wouldmake challah.
Yeah, that was really specialto me growing up, and food has
always felt emotionallyconnected to me and a way to
(30:59):
bring people together.
I've always loved sharing foodwith people.
Doug (31:03):
It sounds like you're in the right lane.
Chloe (31:17):
Yeah, I was wondering.
Maybe that's where the love ofbaking and bread making started.
Then just give them out.
You know, even over thepandemic, there was that
wonderful, beautiful emergenceof sourdough.
As you know, this is somethingthat you can give to your
neighbors, something that notonly will keep you from losing
your mind, but, you know,something that you can share
with other people.
Doug (31:37):
Yeah, nourish them in so many different ways.
Chloe (31:39):
Exactly, yeah, yeah, and I also.
I actually over the last yearhave kind of taken to baking for
fun at home again.
Yeah, I wasn't doing that asmuch with crust worthy, but I've
just started kind of dabblingat home.
Every once in a while I'll,I'll get a kick for something.
Doug (31:54):
Chloe, I know I know we mentioned a moment ago that
you're at your one yearanniversary for the bakery, so I
would love to ask what is aheadin your mind?
Do you guys have some new goalsor events or anything special
coming up?
Chloe (32:08):
We are honestly so excited to make more use of our
outdoor deck.
I think it's one of the featuresof the bakery that we wish we
could use more, you know,throughout the year.
But we are in Pittsburgh and,yeah, we have some plans for
just making that a more uh, funspace, a more utilized space.
We have some ideas aboutdifferent events that we're
(32:28):
going to that a more fun space,a more utilized space.
We have some ideas aboutdifferent events that we're
going to offer more regularly.
You know, none of them are onthe calendar yet, so I'm a
little hesitant to share exactlywhat we have in mind, but I
would definitely.
I would recommend that folksfollow us on social media or we
also have a newsletter thatpeople can sign up for through
our website and that's the bestway to find out first whenever
(32:49):
we have classes available orspecial events.
But we'll definitely beannouncing whenever we have more
of those events going on aswell outside.
And aside from that, I will sayyou know we're sorry to say
that we're not going to be apart of the Bloomfield Market
this year.
We're not going to be a part ofthe Bloomfield market this year
, but that is in part due to usjust wanting to really focus on
(33:11):
the storefront and what we canoffer there and like help build
the community around thatbuilding and that space.
Doug (33:16):
Yeah, part of the growing up process, exactly.
Chloe (33:19):
Yeah, yeah, yeah.
There's a lot we really lovedabout that market, but also we
really feel confident that thisis going to help us provide for
our immediate community better.
Doug (33:29):
Yeah, and you're not that far away, so A people should
still go to the BloomfieldFarmer's Market.
There's lots of amazing vendors.
Yes, and then you just take afew blocks up to Penn Avenue and
stop at Third Space.
Chloe (33:40):
Exactly yeah, yep.
Doug (33:42):
All right.
Chloe (33:55):
Since you mentioned the newsletter, why don't we go
ahead and remind folks of yoursocial handles and the website
and how they can sign up forclasses, to order a special cake
or pastries, anything like thatahead of time?
A lot more information aboutthe bakery and the cooperative
end.
We actually also uh, anytimethat we have, you know, job
(34:16):
postings.
That'll be on there too.
Doug (34:17):
I think I just saw two yes we are hiring yeah, uh, we are
hiring.
Chloe (34:22):
And our social handles.
Third Space PGH for Instagram.
Third Space Bakery for Facebook.
Doug (34:30):
Okay, do you want to give a personal handle if people want
to just find and follow you?
Chloe (34:34):
Oh sure, yeah.
Yeah, it used to be crustworthy, but now it's just called
still crusty.
Doug (34:40):
I love that.
All right, Chloe, I always havean ending question for our
guests.
All right, Chloe, I always havean ending question for our
guests.
The name of the show is ThePittsburgh Dish.
What's the best dish you'veeaten this past week?
Chloe (34:57):
I was actually inspired by one of your previous episodes
from Community Kitchen and Iwent to their fish fry.
Oh yes, and it was phenomenal.
I loved it.
It was so good and, honestly,the energy in the room I mean I
went on the later end of the dayand so many people buzzing
about you know the room waspacked with just smiles and
fried food and amazing smells.
(35:19):
There were bells ringing andyou know people kind of like
yelling out orders but um roundsof applause for the staff.
And it just felt so good to bethere and, honestly, the fish
was incredible.
I ate the whole giant sandwich.
Doug (35:32):
It's a gigantic battered haddock and I have had it as
well.
Yes, did you have the tartarsauce?
Yes, it's house-made.
It is amazing.
Chloe (35:40):
I should have ordered more of the tartar sauce,
honestly.
Yeah, it was so good.
Doug (35:43):
I told them they should probably figure out how to
bottle that.
Uh, yeah, it was so good.
I told them they shouldprobably figure out how to
bottle that.
Uh-huh, I would buy it.
Yeah, did you or anybody haveanything else beyond the fish?
Chloe (35:50):
Yes, we ordered the halushki.
Doug (35:53):
Oh, I didn't have that.
Chloe (35:54):
That was so good and buttery and like, yeah, the
cabbage, all of it was amazing.
The fries were also excellent.
Me and my partner are alwaysparticular about the fries we
get from places in Pittsburghand their fries were excellent.
Doug (36:08):
A plus.
Chloe (36:09):
Yeah.
Doug (36:09):
I had the fries, I had the mac and cheese and I had the
coleslaw.
Ooh yeah, it was all good andjust to remind our listeners,
this is Community KitchenPittsburgh, located in Hazelwood
, and this is their Lenten fishfry season.
It'll go on for a few moreweeks, up until Easter.
Yeah, chloe, it has been such apleasure getting to know you
and I feel like I've rounded itout.
(36:29):
I got all of the owners nowfrom Third Space.
Thank you so much for takingsome time and for being on The
Pittsburgh Dish.
Chloe (36:37):
Doug, thank you so much for having me here.
It's been a pleasure.
Doug (36:42):
Up next.
Do you have a neighborhoodrestaurant that stops you from
buying groceries?
Rebecca Hansborough of the 41Chew shares her place.
Hey everybody, we're joinedtoday with Rebecca Hansborough
of the 41 Chew on Instagram.
I was wondering if you have, Idon't know, maybe just like a
(37:02):
local neighborhood spot that youjust love, that you think needs
a little love.
Rebecca (37:06):
Yes, so Legends Eatery in the North side it is a family
owned Italian restaurant.
Me and my fiance go there allthe time.
It's like it's perfect for datenight.
It's perfect for there'sactually an instance where we
were actively walking to thegrocery store like we had our
(37:28):
giant ingo bags in our hand andI was just like, well, what if
we just went to the grocerystore tomorrow and just went to
legends?
and we legit did that so we wentto the restaurant with the
grocery bags and like foldedthem and put them underneath the
table and had legends andthat's how good the food is.
Doug (37:46):
It was an easy detour.
Rebecca (37:48):
Oh, I didn't, I don't even think I, I didn't even have
to hold a gun to his head, Ijust, I think I said ledge and
he was like yeah, let's do it.
So yeah, definitely definitelya place to go.
Doug (37:57):
Let's talk about some of the dishes you guys love the
most.
What would be a go-to order?
What?
Rebecca (38:02):
would be a go-to order.
Go-to for him is definitelygoing to be chicken parmesan.
Doug (38:05):
And when we say him this is your husband.
Rebecca (38:08):
Yes, and I didn't even tell him I was going to be
talking about him this much, buthe should be used to it by now.
Chloe (38:12):
Chicken parm for him.
Yeah, chicken parm for him.
Rebecca (38:15):
I am more of a special girly, so you know I love a good
special and it just depends onlike kind of what they're
offering.
If I'm not going with a special, they have, um, this kind of
like pasta seafood, pastaseafood and kind of like this
spicy sauce.
I'm not even going to try tosay what the actual italian
pronunciation sometimes likearrabbiata or diavolo.
Doug (38:37):
I think it's diavolo.
Rebecca (38:39):
Yeah, yes, it's very good little devil oh my god,
shrimp.
Yes, it's delicious, it'sreally good and, and then the
beans and grains, oh I love agood beans.
I just made a face.
If you didn't.
Doug (38:51):
Yes, the pause is.
Dustin (38:53):
I had to pretend I forgot that I was.
Rebecca (38:56):
I just made a very strong facial expression for
those listening.
You know I I don't want to saybest beans and greens in the
city because I've only had likea handful.
So I feel like that's not fair.
But I'm still going to say itbecause I do think they have
really good beans and grains.
They traditionally help me outhere.
Beans and greens are made with.
Doug (39:15):
Well, you would do like cannellini, like a white bean,
and escarole is traditional.
A lot of places use spinach.
Rebecca (39:21):
Yes, so I'm pretty sure they use like I don't want to
say salad lettuce, but somethingvery similar to that.
Doug (39:28):
Yes.
Rebecca (39:28):
In addition to the escarole, that gives it this
really nice Like a lightnessCrunch.
Doug (39:34):
Yeah.
Rebecca (39:35):
Okay, and it's absolutely delicious Gosh, and
they don't have.
I'm pretty sure they probablyuse some type of broth of meat,
but there's no sausage in it.
Yeah, which I've had sometimeswith sausage I've sometimes had
it with like a banana pepper metoo, it's a very no, it's a very
simple this is astraightforward straightforward
beans and greens, and it'sabsolutely to die for.
Like we've joked about justgoing back to just get that, but
(39:57):
we never do.
And then another thing that Ireally love is, um, it's byob,
which is like really nice, yes,um.
And then you have to rememberto bring your own wine glasses
though, because they don't haveregular ones, and it's always
really funny when we go andforget because they just give
you like a water glass.
Doug (40:14):
I think that's kind of cute.
I mean, which I mean?
Rebecca (40:16):
you know, you get healthy pores that way.
I guess no-transcript.
It just makes me feel like youknow, for those two hours that
(40:38):
we're eating there, that I gotlike adopted you're part of the
family.
Doug (40:41):
yeah, so, yeah, all right.
I got one more question aboutthe fudge.
Okay, do they just like youdon't order it?
Do they just bring you out alittle piece at the end?
Rebecca (40:48):
Yeah, at the end they bring you like a plate of fudge
and you can choose fromchocolate or peanut butter.
I believe I want to go and Iusually go for the chocolate.
Okay.
And it's just a reallywell-rounded meal and you just
feel like satisfied.
Yeah, and I would say I meanpricing is.
Chloe (41:06):
I would say, pricing is pretty reasonable yeah 25, 30,
you know kind of like in thatwindow.
Rebecca (41:12):
So it's not, it's not going to you know it's not going
to debt you out, but it is.
I think it's reasonably pricedfor sure.
Doug (41:18):
Well, it sounds delicious.
Yes, Legends.
Rebecca (41:20):
Now, I want it.
I know I want to go too.
Doug (41:22):
I'm like, let's go right now.
We're right before dinner,let's take the podcast equipment
.
Rebecca (41:25):
No, let's go.
Doug (41:27):
All right, Rebecca Legends on the North Side.
Rebecca (41:30):
Yes.
Doug (41:30):
Thank you so much.
Rebecca (41:32):
Absolutely.
Doug (41:33):
You can follow Rebecca on Instagram at THE underscore 4-1
underscore CHEW.
Where does salsa stand on yourhierarchy of favorite condiments
?
For many nowadays, it's numberone.
We get a family recipe forsalsa piquin by Dustin Boutilier
of 77 Club.
(41:54):
Hey everybody, we're joinedtoday with Dustin Boutilier of
77 Club.
Dustin, last time you and yourwife were here, we talked about
all of the things you're makingin terms of your pizza oven,
like the panuzzos, but youmentioned from your family food
that you have some Mexican roots.
Can you give us a family recipethat you guys might be making
(42:14):
at home, or something that wasreally delicious when you were
growing up?
Dustin (42:18):
Yeah, I mean, it's present on every table.
It's just a little bowl ofsalsa.
Oh, I'll take it.
So the salsa that I like tomake is a salsa with a piquin of
salsa.
Oh, I'll take it.
So it's also that I like tomake, because it's also the
pekin so you'll take littlepekin peppers, little dry
peppers a little tiny red,little tiny devils, oh yes so
salsa piquin or, I'm sorry,chili the pekin, a little chili
(42:38):
the arbol, and you, you toastthose until they're fragrant
like a dry pan or something.
Yeah, dry pan you want to tastethat little or smell that little
like corny flavor?
Yes, take those off.
You're going to put under yourbroiler some you know quartered
onions, some tomatoes, somegarlic, and you're just going to
burn everything.
Doug (42:57):
Oh yeah on purpose on purpose.
Dustin (42:59):
You want a lot of that char yeah, on purpose, on fire,
on just fully charred, and youyou put that on the blender,
just blitz it all together andthe secret to the sauce that
really ties it together is justa little bit of fish sauce,
really.
Doug (43:13):
Yeah, oh, my goodness, I would never.
It's so delicious, okay.
So let me just recap that.
You've toasted some of thosetiny peppers.
You've roasted your vegetablesunder the broiler, nicely burnt,
so you get lots of black bits.
Peppers you've roasted yourvegetables under the broiler,
nicely burnt, so you get lots ofblack bits.
Everything is going in theblender, so the peppers, the
veggies, any citrus, any acidgoing in there oh, of course,
yeah, a little, a little bit oflime okay, a little bit of lime
(43:36):
and then fish sauce.
If you're making a batch likegive us an approximation, would
you say you're putting in asplash like Did you say you're
putting in?
A splash, splish, splash,taking a bath Not taking a bath
Because it's powerful.
Dustin (43:49):
Yeah, it is.
Yeah, I mean, tempt it, put itin there, push it to where maybe
you couldn't taste it.
Now you are tasting it and pullback from that.
That's right.
If we're saying we're makingtwo cups of salsa, put a
teaspoon.
Doug (44:04):
Yeah, I would just give that little back note of
something.
Dustin (44:08):
umami ish it's crazy because you get the smoky citrus
.
It's like thai food.
You really get.
You hit all of it.
It's like my favorite thing andthen we'll put that on a
panooza one day, let's do that?
Doug (44:18):
oh my gosh, that's like total fusion in the best way
ever, hey same color flag.
Yeah, and just, I guess salt totaste right.
I guess salt to taste right.
Oh, absolutely, salt to taste,all right, and it is I'm not
going to say it right.
Dustin (44:30):
Say it for me again.
Doug (44:30):
Salsa de Piquin, salsa de Piquin.
Yeah, chili Piquin Sounds sogood.
Dustin, thanks so much andthanks for being on The
Pittsburgh Dish.
Dustin (44:39):
Thank you.
Doug (44:40):
Check out Dustin and Brittani on Instagram at 77 Club
for their pop-up residencies toSnag a panuzzo and
congratulations on their brandnew oven.
Do you have a recipe?
Share it with us.
Just visit our website at www.
pittsburghdish.
com and look for our Share aRecipe form.
If you enjoyed the show,consider buying us a coffee for
(45:04):
this episode or supporting theshow monthly.
You can find links to thoseoptions at the bottom of our
show description and if you wantto follow my own food
adventures, you can find me onsocial media at DougCooking.
That's our show for this week.
Thanks again to all of ourguests and contributors and to
Kevin Solecki of CarnegieAccordion Company for providing
(45:24):
the music to our show.
We'll be back again next weekwith another fresh episode.
Stay tuned.
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