Wednesday, April 29, 2020
Checking in on C&B
Text and photos by Stacie Joy
You might have read about C&B Cafe chef-owner Ali Sahin’s fundraising efforts to buy a new oven for his cafe at 178 E. Seventh St. between Avenue A and Avenue B.
Ali is currently baking about 30 to 40 sourdough boule loaves each day that the restaurant is open. When the new oven arrives (it’s being transported here currently from Ohio) he’ll be able to make many more loaves daily, plus different varieties.
Work has already started to transform the back room into a bread-baking station, with workers updating the electrical panels when I arrive. Ali’s sold the tables and chairs that used to occupy the space to make room for the oven, a workbench and maybe a stand mixer. (Ali’s not sure about that yet well as the limited space.)
He looks crestfallen when he tells me that he might have to remove his much-loved turntable and record collection to create additional storage. Rumor has it he’s already gifted out some albums.
The yeasty, crusty yet airy breads are sold out each day, and they are available by preorder only. If you want the sourdough (and trust me, you want the bread) send Ali a direct message on Instagram or stop by to place an order.
He’s also baking in-house loaves for his to-go sandwiches, with a modified menu that includes his breakfast sammies (available with pork belly when in stock, chorizo or beef sausage when not, plus optional sliced avocado) and a grilled cheese.