Masonville, New York’s Loaf Lab is Pure Love

I'm a huge fan of bread and baked goods by makers who love their craft so that they put their heart and soul into everything that comes out of their ovens. The Loaf Lab owned by Jen Cutting is the embodiment of that food/love connection.

Jen just left the studio after joining me for my Fork Report Friday show, and I'm most definitely in a bread coma, I definitely ate more than my share.

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We started with the Loaf Lab's sourdough boules. Three versions were presented to me: country, cinnamon and brown sugar, and sundried tomato and garlic. The country boule is reminiscent of true French peasant bread; it's spongy inside with a delicate crust enveloping it with lots of sourdough flavor. All I wanted to do was scoop it out and pour in fresh clam chowder. The cinnamon and brown sugar bread is a sweet treat, with the sugar caramelizing on the crust. It's just begging to be turned into French toast. Finally, the sundried tomato and garlic bread was everything you love about pizza without the pizza. Huge garlic notes abound.

The Loaf Lab's focaccia offerings range from savory to sweet. I started with the apple bacon cheddar varietal which was like biting into October in Central New York. The sweet tartness of the apples plays well with the smoky bacon and sharp cheddar. Next, the cheddar jalapeno was a cheesy tingling delight that any spice fan will love.

Moving on to white cheese themed focaccia, the mozzarella stuffed herb and garlic as well as the garlic parmesan are begging to be dipped in a North African olive oil. The pizza themed focaccia is topped with homemade sauce and topped with cheese, and tastes just like a fresh slice.

Finally, I just about fell over tasting their dessert breads. The stuffed apple pie focaccia tastes just like biting into grandma's apple pie. The cheesecake s'mores version about put me on the floor. It's almost indescribable, but an absolute party of pure sweetness in your mouth.

Finally it was time for dessert. The Loaf Lab's cookies are out of this world. I first tried the banana pudding pie cookie, which reminded me of solid banana breads I've had in my travels. The last offering, the pièce de résistance, is simply billed as maple s'mores and more. It's a decadent mélange of the listed flavors, and you can taste them all.

The Loaf Lab can be found at local events and retail shops. They also offer breadmaking classes around Delaware and Otsego Counties. Check their Facebook page for more details.