Being in the food service industry, I’ve started to realize that there are huge food production companies that manufacture an enormous variety of things, and some places pass these off as house-made, while others rely on the convenience of just being able to order it in.
Likewise, it occurred to me, when working from Mozza’s cookbook, that “ordering in” has become the standard in the restaurant industry, and the way to stand out from the crowd is to vertically integrate and make your own food. Mozza makes their own breads/pizza crusts, sausage, desserts, etc.
I was so disappointed to find out that a local pizza restaurant, which produces sourdough crusts and makes a big deal out of marketing their sourdough, doesn’t make them on the premises, but rather buys parbaked sourdough crusts from a supplier. I haven’t even eaten there yet but I felt a sense of loss when I found that out- I think I had been imagining that at some point I might eat there and then if they weren’t busy, maybe strike up a conversation with the dough person about feeding schedules, challenges of sourdough, etc. I would have had to chat with a freezer full of shrink-wrapped crusts…
Be honest here. In a blind taste-test, you could actually tell the difference between a sourdough that’s baked normally versus one that’s par-baked? Even if said sourdough has been covered in cheese, tomato paste, cured meat products, and other strongly-flavored food products etc?