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Stone & Skillet
186 Winthrop Street
Medford, MA
(781) 219-4947
www.stoneandskillet.com

Stone & Skillet

Watch this video
 
 
Kyle Meekins - Stone & Skillet Bakery:  "To me, a good English muffin should be the vessel in which everything else is enchanced. And I think it just sets the table for all the other things things that you put on it."
 
Dan Crothers - Stone & Skillet Bakery: "Stone & Skillet is an artisan English muffin bakery out of Medford, Massachusetts. We make all the English muffins by hand. It's all natural... it's all locally sourced ingredients... and we do it all in a small bakery in Medford, Massachsuetts.
 
Kyle Meekins - Stone & Skillet Bakery: "We started out of our apartment. We were cooking them one at a time in Dan's cast iron skillet and rolling them out on our granite countertop. And that's where we came up with the name Stone & Skillet."
 
Dan Crothers - Stone & Skillet Bakery: "So we spent some time working on the recipe, came up with the recipe. And it just kind of took on a life of its own. What differentiates our English muffin from other English muffins is the way that it's cooked and the way it's prepared...
It doesn't see any ovens. So that gives it a very unique flavor. It gives it a very unique look. 
 
Kyle Meekins - Stone & Skillet Bakery: "You get the nice, toasted nutty flavor. The fried cornmeal flavor. And the texture is really what sets it apart for me. When you toast it up, you keep it nice and crispy on the outside, with a really creamy inside because we keep a high moisture content in the dough. That to me really really differentiates this dough from all other English muffins."
 
Dan Crothers - Stone & Skillet Bakery: "So the first thing we do is we take our ingredients, we throw them in the mixing bowl. We mix it together until the gluten is formed. And then we take it and bring it over to the portioning station... where we portion it out into 7 pound dough heads. And then we put it on a plate into a divider rounder, which rounds it into 36 three ounce dough balls. The divider rounder it's a really old piece of machinery. We had to go all the way down to Rhode Island to pick it up.... It was way too heavy for us to manage so we actually got one of our bigger friends to help us bring it into the bakery which took about 3 hours. It doubled, maybe even tripled our production time. So once we take the tray out of the divider rounder, we take the dough balls and we put them on sheet trays which are lined with cornmeal.  So once it's proofed, it doubles in size. Then we take the dough balls and we bring it over to the flat top griddles. That's kind of the secret sauce of the whole muffin is we cook them on flat top griddles. No ovens. They get four minutes per side.  It's a shallow fry, it's just in a little bit of canola oil. It's kind of like you're searing a steak. It's called a Maillard reaction where you're taking the natural sugars in the product and it's caramelizing. So that's where you're getting the golden brown tops and bottoms. And it also gets a nice flavor.
 
Kyle Meekins - Stone & Skillet Bakery: "We really wanted to let people know that English muffins are not just for breakfast anymore. And the first way we did that was, putting our English muffin on a burger in a bunch of restaurants. And then coming up with recipes on our own."
 
Dan Crothers - Stone & Skillet Bakery: "And that's what's really nice about our English muffin is you can use for a lot of different applications. You can use it for burgers, sandwiches, pizzas. You can do a peanut butter and jelly on it."
 
Kyle Meekins - Stone & Skillet Bakery: "They can hold up to the burger, they can hold up to the cheese."
 
Dan Crothers - Stone & Skillet Bakery:  "I eat it like a donut. My most favorite way to eat this is just taking it right off the rack and just biting into it. 
 
Kyle Meekins - Stone & Skillet Bakery: "So if you can put something between two slices of bread, you can put it between our English muffins."
 
Dan Crothers - Stone & Skillet Bakery: "So here's the proper way to open up a Stone & Skillet English muffin. You want tp takle a regular fork, the muffin and you just want to kind of go around the edges of the muffin... poking it all the way through. 
 
Kyle Meekins - Stone & Skillet Bakery: "You really gotta get in there with a fork, kind of crease it down the center, all the way around. And then lightly split it with the fork and pull it open in the middle. What fork splitting does is it almost creates like a mountain range on the product.  Those peaks crisp up really nicely. And it just adds to the texture and the flavor."
 
Dan Crothers - Stone & Skillet Bakery: "I love what I do. I love making English muffins, I love... being able to create something and give people something that they're, that they're not used to... It's something different that they can really enjoy and really... have a great experience with it and you see that when our customers come up to us, and talk with us about it."
 
Kyle Meekins - Stone & Skillet Bakery: "People constantly tell us that it's not only the best English muffin they've ever had, but the best thing they've ever eaten. We hear stories of people calling stores and reserving our English muffins. And I can't ever, ever imaging hearing that about another bread product out there."
 
Dan Crothers - Stone & Skillet Bakery: "So far, this is the best English muffin that I've ever eaten."

 


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