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prevailbakehouse

Retail space located in Columbia, TN.
307 W 11th Street Level 2
Tuesday - Saturday 8am to 4pm

Special order lamb cake for a 5th birthday. I thin

Special order lamb cake for a 5th birthday. I think it turned out great.

If you haven't, google "Nordic lamb cake fails" if you want a good laugh.

Making some Cherry Berry Pies for Pi day tomorrow.

Making some Cherry Berry Pies for Pi day tomorrow.

Packing up freshly baked bread and pastries for Ma

Packing up freshly baked bread and pastries for Market Day.

@columbiafarmersfreshmarket
10am to noon.

We'll be open at the shop normal hours. 8am to 4pm.

It was a great bake today!

Starting tomorrow we'll be running a Caesar Salad

Starting tomorrow we'll be running a Caesar Salad special.

Housemade Caesar Dressing
Iceberg Lettuce
Pecorino Romano
Baguette Crostini
White Anchovy (Boquerone)

I know the iceberg lettuce isn't traditional, but I love it in this application. It's so crispy and fresh.

Add a grilled chicken breast for extra protein!

Upgraded our Roast Beef again. We're getting in wh

Upgraded our Roast Beef again. We're getting in whole Top Rounds, and cutting them down to the primo roast. The rest of the cut will go into the steak and ale pot pies. I think this is the best cut for roast beef. It's a good blend of flavor, and tenderness. There's no sinew lines in this whole cut so it's very consistent from the first slice to the last.

It's roasted very slowly at 200F to a perfect medium rare. Hope you like it!

We wanted to show you these awesome sardines we ha

We wanted to show you these awesome sardines we have in stock. There is such a huge range of quality with tinned seafood. These are some of the best I've had.

They are super fresh and packed with high quality Spanish extra virgin olive oil. Serve some up with toasted baguette slices and some pickled red onion for an easy meal or for something to put out when you have guests!

Everybody liked this picture. I'll give some mor

Everybody liked this picture.

I'll give some more context...
One of the things that's hard to teach is the importance of consistency. From the end product to how you organize yourself in the kitchen. This arrangement does not affect the final product, but it tells a story.

Not everything has to be in straight lines, but when you're in the kitchen and you do this, it shows you are paying attention, to everything.

It's like the electrician who points all the screws in the cover plate the same way. It doesn't make the outlet better, but it shows they've been paying attention, every step of the way.

Always pushing for better than the day before.

Y'all bought all the einkorn bread I made today so

Y'all bought all the einkorn bread I made today so I'm making more tomorrow! Milling more grain to make it happen. Tomorrow's batch will have 40 percent prefermented flour. In an overnight levain.

Restocked Shortbread cookies today. Our shortbrea

Restocked Shortbread cookies today.

Our shortbread is made with 100 percent organic stone milled silky soft pastry flour from @janiesmill, all real butter, Mexican vanilla, and a touch of sea salt.

A perfect blend of crisp and soft.

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Sante Fe, Tennessee

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