Photography - Stephen Hamilton, Food Stylist/Artisan - Eric Reeves, Prop Stylist - Tom Hamilton, Story & Design - Judith Mara
All you need to do is look at chef Eric Reeves' baked goods and you know why his dining pop-ups sell out.
Strikingly luscious in their charm with a perfection of shape and quality of ingredients. His meticulous yet straightforward approach has mouths watering.
Eric was chosen as part of our Images for Artisans series because his bagels, brioche and madeleines are simple and made with heart.
When his family relocated to Chicago, his father had to stay behind to sell the house and would overnight packages of fresh bagels for the family to enjoy.
Eric remembers that comforting experience every time he dips a measuring cup into a 50 pound bag of flour. Then mixes his heart and soul in with just the right amount flour and a spoonful of salt.
What makes his company, Salt Spoon, so soulful is twofold: In our world of being torn in a multitude of directions every day; with grocery bakeries making cupcakes in every dayglo color and bagels are anything but hearty and chewy, our hungry souls cry for simplicity.
Or, maybe it’s purity. Eric feeds that craving by being true to baking traditions.
... or just makes you hungry.
The second reason is much less obvious and has everything to do with his upbringing. Eric was raised in New York where bagels (with a schmear) from the “bagelry down the street” became a family breakfast staple.
If you would like to learn mare about chef Eric Reeve's pop-up Salt Spoon bake house and menus, click here >
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