Bagel Bunny

 

"Growing up my mom would make bagels from a fermented vegetable yeast she received from my Japanese preschool teacher. She eventually let it die, as she said it was too much work after raising two babies of her own. The Rakukenji Vegetable Yeast was originally from a Japanese Buddhist monk, created in 1974. My preschool teacher met him in Japan and continues to follow his practices in bread making. She brought back the yeast and shared it with my mom and me. The yeast feeds on rice, apples, carrots, and Yamaimo (Japanese Mountain Yam). The monk believes that, while it contains wheat, this bread promotes purification in the stomach. A thought that it is Ayurvedic and balances the body through removing toxins as it is fermented with good ingredients."

                 

After Sakura feeds her yeast baby, she kneads the dough, and lets it rise overnight. In the morning she rolls, boils, and then bakes!

Photos curtesy of Bagel Bunny

From December 2021 to June 2022, Bagel Bunny was in residence at Salter House, baking and serving a custom menu. Bagels are still served at Salter House every weekend (whenever they’re not sold out). Bags of 3 are also available for pre-order each Thursday for Pick-up on Friday.

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