The dish on Long Island's restaurant and food scene.
Raymond Smith, a sous chef at Lost & Found in Long Beach, has been noodling around with bread for a few years now, experimenting with traditional European methods of fermentation and hand-forming and even using local, freshly milled wheat from Amber Waves Farm in Amagansett. Now he and his colleague, Michael Blackburn (another breadhead), have started a pop-up bakery. Every Sunday, starting at noon, “Blacksmith’s Breads” takes over Lost & Found.
The bread line-up changes each week, but count on finding big sourdoughs ($10), white and whole-wheat rustic rounds ($8), brioche rolls ($4), loaves ($9) and pains au chocolate ($5) as well as rye, beer breads and hot dog buns. Most of the breads will be gone by 4 p.m.
More news from Lost & Found: When it opened last summer, the tiny (30 seats) rustic-modern storefront was BYOB and also closed on Monday and Tuesdays. Now it’s open for dinner seven days a week and is also serving wine and beer. The eclectic wine list includes about a dozen wines, all available by the glass ($9 to $15) or bottle ($29 to $46). Wines include Xarmant Txakoli from Spain’s Basque region, described on the wine list as “the quintessential tapas wine, as unpronounceable as it is delicious,” and the “truly unique and slightly mysterious” Vinedos de los Vientos from Uruguay, which is likened to “your crazy unpredictable girlfriend.”Great bakeries on Long Island
Lost & Found is at 951 W. Beech St., Long Beach, 516-442-2606.