In case you’ve visited Perenn in Franklin, properly, you’re extra affected person than the remainder of us, as a result of the strains outdoors the favored new bakery have been fairly epic. The excellent news is that now you’ve acquired one other choice to attempt the superb pastries from Aubrey and Tyler O’Laskey, the husband-and-wife workforce of bakers who’ve graciously introduced their skills to Center Tennessee from Nevada.
They’ve opened a brand new location in Nashville at 2934 Sidco Drive, Suite 130, in what is called the Oak Barrel Constructing. Initially the outpost was going to be often known as Perenn Oak Hill, becoming a member of Perenn Franklin at 94 East Essential St. and a handful of areas nonetheless thriving in Nevada. After slightly geographical introspection and a few raised eyebrows over precisely how far the tony enclave of Oak Hill truly stretches, they determined to simply go along with Perenn Bakery. I love their honesty!
Tyler and Aubrey O’Laskey
No matter you name it, the neighborhood is sort of fortunate to have them. Open Tuesday by means of Saturday from 7 a.m. till 2:30 p.m., beginning at this time Perenn will provide espresso, tea and specialty espresso drinks, a wide range of scrumptious and lovely pastries, sandwiches and salads for grab-and-go or through counter service for eating in. Seating is obtainable for nearly 50 patrons, on the entrance patio, downstairs or within the enticing mezzanine space that overlooks the manufacturing bakery beneath.
Whereas the eating hours could also be a bit restricted, that manufacturing space can be buzzing more often than not, as a result of it’s important to stand up fairly early to get a head begin on baking. Contemplating that Perenn’s flaky croissants are the results of a four-day course of, manufacturing planning is a vital a part of the enterprise, and their large oven calls for to be consumed the common.
Talking of that oven, it’s a marvel of cooking engineering. The multi-bay steam-injected oven needed to be constructed on website and set into the cement flooring of the kitchen. It’s not going wherever anytime quickly! Perenn wanted this know-how to maintain up with the amount of manufacturing baking the workforce is already taking up, plus the prospect of increasing into yet one more location quickly.
The dough workforce effectively makes the breads and rolls out the croissants to allow them to be transferred to the Franklin location for baking in situ or transferred to the Sidco oven for mass manufacturing. One other novel a part of the operation is that Tyler and Aubrey have began to determine a regional grain sourcing program. In search of to show the terroir of particular person farms, they’re already sourcing wheat berries from Indiana and milling them within the bakery to make sure the freshest attainable flour for his or her merchandise. They’re additionally promoting that flour in 5-pound luggage for residence use.
Perenn is investigating relationships with Tennessee producers like Caney Fork in Carthage and their Melrose neighbors Smokin’ Oaks in order that they’ll be capable to showcase how completely different farms and grains can create distinctive merchandise, sort of like how a California chardonnay grape will be very completely different from the identical varietal grown in France. It ought to make for some fascinating experimentation, whereas on the identical time supporting native agriculture.
Even when you’re not as as I’m within the nerdy particulars of the operation, you’ll most likely be fascinated by the prospect of having fun with an iced latte flavored with herbes de Provence and a chocolate-filled croissant for breakfast. Or perhaps simply seize the right baguette to accompany your dinner tonight. Welcome to the neighborhood, Perenn!
