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Ken Forkish Dishes on Trifecta Annex, His Upcoming Pine Street Market Space

The name of the game here will be toast, pastries, and pizza by the slice.

Dina Avila

Earlier this week, as we wrapped up our conversation with James Beard Award-winning cookbook author, Ken Forkish (Trifecta Tavern, Ken's Artisan Pizza), about his upcoming cookbook The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home, we asked him what was the status with his upcoming Pine Street Market space.

He was glad we asked. "It has a name," he laughed, pointing out that for some time, the media (including yours truly) continue to point out that the market would merely have a Forkish-run joint.

Touché.

When the market does open later this year or early next, Forkish's Trifecta Annex will serve croissants, bread, and pizza by the slice, and it'll have a toast bar, too. It will also serve beer, wine, iced teas, and non-alcoholic drinks using Trifecta Tavern recipes.

Here's what he had to say about the goods.

On toast: Trifecta Annex will serve the Tavern's naturally leavened breads, which are not the same as the breads that Forkish makes at his artisan bakery. "I like simple toasts with quality toppings. We make a really good cultured butter at Trifecta and we will use this on toast at Trifecta Annex." Think walnut toast with butter and local honey, country #2 toast with butter and fruit preserves, and field blend toast with butter and pear slices.

On croissants: On deck are a honey-rye-ham croissant, a spelt-and-emmer flour croissant, and a chocolate croissant. "We will also make a new croissant we just developed at Ken's Artisan Bakery, the Raspberry-rose croissant," he says, "Oh it's so good!"

On pizza: "The pizza menu is still in development. I'm for sure planning to do pan pizzas, like New York-style Grandma slice pizza. The rest will be a surprise."

On baking, in general: After years of dialing in measurements, recipes, and the little necessary tweaks when production increases, Forkish was excited to make Trifecta Tavern into a small-batch bakery that could supply fresh out-of-the-oven loaves for diners and grab-and-goers. But the idea never really caught on. The concept didn't garner media attention and Forkish says he misjudged the public's desire to pop in after work for a hot loaf.

The Annex, however, gives him the chance to more effectively roll those breads out to the public once again (and to continue honing his skills as a baker). He and his team will be baking them at the Tavern, and then delivering them via a bicycling service to the Annex every morning. "I'm so proud of these loaves," he says. "I hope others enjoy them as much as I do."

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