The Collinsville Baking Company: Just...Go.

by James Simpkins

Three years of my life have been spent mixing, shaping, and baking bread. The four ingredients common to leavened breads—flour, salt, yeast and water—have near-sacred qualities to me, and the quirky, often- fervent types of people who create it hold a special place in my heart.  Artisan bakers, like great bread, are hard to find, and to be treasured when you do. In the tiny town of Pine Meadow (just “up river” from the old locale) along Route 44, you can find both.

No, ironically enough, the Collinsville Baking Company is not located in Collinsville.Quick story: I first became acquainted with the Collinsville Baking Company when my wife and I found out that we would be moving to Canton from Boston. I started looking for work and discovered that CBC (still at old location) was looking for a baker. I spoke with Gail on the phone, emailed my resume and went in a worked for a night to try things out (a common practice in cooking/baking known as a stage). I loved their products and was appreciative of the rare mixture of passion and ability that was so evident in how Gail worked. I did not end up working there (I cost a lot), but I had found the best bread between the Farmington River Valley and New York City. ANYwho…back to the current CBC...

Greg Histed and Gail Case, partners at the latest incarnation of the Collinsville Baking Company, brought back this after leaving the previous location on Bridge St. in Collinsville sometime in-between period was sad—check that, nightmarish—for us loyal fans, but worth the wait. I am positive there is a great story behind the location change, and I would ask, except I really do not care a lick: The bread is what matters; and the chocolate chip scones; and the chocolate croissants (just to name a few).

CBC makes thirteen types of breads on a regular basis, with some specialty creations from time to time, especially around holidays. While I will not list them all here, check out their website for a list. Breads aren’t the only products worth going in for. Their pastries are all produced in-house and won’t set you back a paycheck to try them out. For me, the offering of numerous types of biscotti is remarkable (try the fig!) and the coffee cake is textbook; not too sweet, and with the proper swirl of buttery, cinnamon-walnut perfection in the middle. A recently purchased coffee cake (I am a big fan) at Whole Foods had a decent crumble topping, but the cake was too spongy and no swirl. What? How can you have a coffee cake without the swirl?

Another personal favorite are the bialys. A cousin of the bagel stemming from Bialystok, Poland, they are virtually unknown in my native Ohio, but are a New York City must-have. Unlike bagels, they aren’t traditionally boiled before baking and lack the hole in the middle. Instead, there is a small depression, usually filled with onions (like the CBC version), but sometimes with poppy seeds or garlic. CBC’s bialys are a fine representation with a nice crust, a proper chew, and seeping with baked onion. Not a breath mint, but freakin’ awesome. Like any bakery, you want to go early as production is done overnight. However, if you, too, are not a morning person, remember that a few minutes in a hot oven does wonders for bialys and breads alike. (NO microwaves, please)

Other mentionables include the stuffed breads (great for hors d’oeuvres or potlucks!) in several varieties, an abundance of homemade spreads with the Gorgonzola at the top of the list; even if you are one of those “I don’t like blue cheese” people, you’ll like this. Since the cheese is blended with other ingredients, the powerful tang of the Gorgonzola is tapered to suit more palettes than not, and it is a pure wonder over broccoli.

In case you are wondering, there isn't a preservative in the whole place--anywhere--and I will post when I hear back about local products that fuel their soups, breads, dips, cookies, cakes, tortes, etc.---all made like you would (like to be able to) at home.

I could go on and on about this place…really; but I will stop here. As the title of my post suggests, you should just…go. You will go back.

The Collinsville Baking Company

8 Wickett St., #Y

Pine Meadow, CT  06061

(860) 238-7691

www.collinsvillebaking.com

Email them, too:                                                                         info@collinsvillebaking.com

Comments

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There’s certainly a gap between what serious people think and what Robert Peston thinks. Why is he the BBC’s Business Editor again? Anyone would think they didn’t want properly informed business commentary.

[Jordans Sneakers]

I really like your blog's style, and hungry to withstand friends is that: the strict test! So we can carry the absolute trust.

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I prefer the chocolate cake because you can eat it with coffee or milk and the flavor is better than the other one. the ingredients are simple so the preparation is really fast.

[James Simpkins]

UPDATE!
So, the official word on local sourcing at Collinsville Baking Company is:

"We always use local and organic when possible…mostly fruits and vegetables during the season they are available here."

Excellent.

[James Simpkins]

Hi GreenFoodGal~
Thanks for your question. As you know, bakers' hours are a little irregular and I hadn't matched up schedules with CBC to find out.
So, along with Heather's, there are now two queries out there and I'll be sure to post when I get a response!
Cheers,
James

[Heather]

Green Food Gal...I emailed them and will let you know what they say. Thanks for commenting!
Heather

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Took me time to read all the comments, but I enjoyed the article.

[greenfoodgal]

Does this company source any local or sustainably grown ingredients?