Cou Cou Rachou
“I prefer to use organic. I appreciate that Deep Roots is doing a lot with that and working with farmers to get back to a more natural, sustainable product.”
Rachel De Jong has been baking for 15 years. A self-described Francophile, she attended culinary school in Paris and has a wealth of knowledge about all our favorite French pastries, like how the iconic French croissant is not French at all but comes from Austria. Legend has it that the popular roll was made to celebrate the defeat of the Ottoman Empire in the Battle of Vienna and is shaped to represent the crescent moon on the Ottoman flag.
De Jong’s depth of knowledge is matched by the depth of flavor in every expertly crafted item that comes out of her Charlottesville bakery. Not satisfied with one-dimensional flavors, especially when the flavor is based in sugar, De Jong designs her creations to carry a rich, complex taste. The popular almond croissants are balanced with citrus to bring out the almonds, the muffins are accented with berries in the summer, fruit in the fall, and the financiers topped with a slice of pear are packed with filling flavors.
Cou Cou Rachou uses Deep Roots flour in their sourdough, hearth inspired breads and baguettes for the fullness of flavor in the grains. Deep Roots spelt flour adds a unique accent to the popular baguettes, something that De Jong tries to achieve in each of her products. There is always something inventive to enjoy in her scones, from the summer’s berry flavors to the winter oriented bacon-date scones. The scones mix Deep Roots buckwheat flour with pastry flour to achieve a perfect, crumbly texture.
Find out more about Cou Cou Rachou at https://www.coucourachou.com/
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