everything for the bread, "melange pour le pain"

Mélange pour le Pain is our everything bagel spice, developed in consultation with a Coupe du Monde de la Boulangerie-winning baker. It's built around sesame seeds, savory domestic onion, hand-harvested Syracuse salt, and domestic garlic. The salt is coarse enough to hold its shape through a hot oven, reading as texture on the crust rather than dissolving into the crumb, and the onion and garlic are granulated to bloom in fat without burning. Scatter it across dinner rolls and bagels before baking, fold it into whipped cream cheese, or finish avocado toast and soft-scrambled eggs with half a teaspoon. Bagels, focaccia, rolls, pretzels, flatbreads — anywhere you want a crust with presence.

Suggested Uses

Egg-washed bagels and rolls — Brush shaped dough with beaten egg or a light milk wash, then press the top of each piece into a shallow dish of the blend for full coverage. Bake as usual; the seeds toast, the salt crystallizes on the crust, and the alliums develop their aromatics.

Avocado toast — 1/2 teaspoon per slice, finished over a drizzle of olive oil. The flake salt pulls the fat forward and the sesame gives you crunch against the soft avocado.

Folded into cream cheese — 2 teaspoons per 8 ounces of room-temperature cream cheese, whipped smooth and rested 30 minutes so the onion and garlic hydrate. Spreads cleanly on bagels, crackers, or inside a chicken sandwich.

Panko coating for cutlets or fish — 2 tablespoons per cup of panko. Dredge in seasoned flour, dip in beaten egg, press the protein firmly into the crumb mix, then pan-fry in a shallow layer of neutral oil until the coating goes deep gold.

Finishing focaccia — Scatter 2 tablespoons across the dimpled dough right before it goes in the oven. Seeds and salt on top, not folded in, where they can brown and stay crunchy.

Compound butter — 1 1/2 tablespoons folded into a softened stick of unsalted butter, rolled in parchment and chilled. A coin on a hot dinner roll, grilled steak, or a sheet of roasted potatoes.

Over eggs and fresh cheeses — 1/4 teaspoon on two fried or soft-scrambled eggs, or across a wedge of fresh chèvre drizzled with honey. The flake salt delivers the crunch while the sesame, onion, and garlic season at the same time.

Ingredients: spices, sesame seeds, domestic onion, hand-harvested Syracuse salt, domestic garlic.

Contains: Sesame

Allergens: sesame