From Scraps to Riches: Savory Monkey Bread

By

Caroline Hatchett
Antoinette Bruno
Savory Monkey Bread, Kale-Broccoli Rabe Pesto, Mozzarella, and Sun-dried Tomatoes
Savory Monkey Bread, Kale-Broccoli Rabe Pesto, Mozzarella, and Sun-dried Tomatoes

“Laminating dough is a three-day process,” says Marissa Rossi, head pastry chef at Forge Baking Company in Somerville, Massachusetts. Why let any of that labor go to waste? Rossi doesn’t. She saves all the scraps from croissant dough and makes a seriously addictive savory monkey bread. (You read that right: SAVORY MONKEY BREAD.) One batch of croissant dough yields 12 croissants and four pieces of monkey bread. She saves two days worth of scraps, chops them up, and tosses them with a seasonal pesto (we tasted kale-broccoli rabe on our visit), local Fiorre de Nonno mozzarella, and sun-dried tomatoes. She bakes the salty-herbaceous-buttery melange in three-ounce muffin tins, and sells them for $4 a pop. Waste not, want more. 

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