Gabriella Vigoreaux – Culinary Director/Baker Smith Canteen
Part Four of our Inspiring Bakers Series, supported by Bob’s Red Mill

Gabriella Vigoreaux headshot

 

Gabriella Vigoreaux is the baker and culinary director at Smith Canteen in Brooklyn. She previously worked in the test kitchen at Hearst, where she developed recipes for titles such as Good Housekeeping, Redbook, and Women’s Day, so she’s always dreaming up new creations to serve to the Carroll Gardens neighborhood.

One of her favorite sources of inspiration is the Greenmarket, open every Sunday right across the street from Smith Canteen. There, she shops for unique ingredients to bake with.

“At the Canteen I’m really into adding fresh herbs to the baked goods. It gives them a really delicate flavor and aroma, but it’s also a way for me to reduce waste by using leftovers from the kitchen. Right now we’ve got these zucchini muffins that we make with rye flour and loads of fresh mint and basil.”

That mindset of reducing waste is a focus of Gabriella’s team at Smith Canteen. They recently committed to go single-use plastic free by January 1, 2019. Currently, you can bring your own reusable cup to Smith Canteen and receive 10% off your coffee It’s one of the most generous BYOC discounts in New York City. At Smith Canteen you can feel good about supporting an ethical, sustainable local business while enjoying Gabriella’s delicious creations.

We asked Gabriella to answer a few of our baking-related questions and share a recipe featuring Bob’s Red Mill products, so we can replicate it at home.

 

What is your earliest baking memory?

Making potato chip cookies with my grandma!

What do you bake for someone when you want to make them feel special?

Pies or galettes. Nothing says I care more than a good crust. I especially like making little individual sized ones. Who doesn’t want their own little baby pie that they don’t have to share?

What is your favorite thing about your work at Smith Canteen?

Getting to know the community of Carroll Gardens. I LOVE our regulars because they are very vocal about what they like and don’t like and want to see more of.

What’s the most unique ingredient you like to bake with?

Coffee! We are a coffee shop after all, and I’ve learned that a little bit of coffee in anything chocolate makes it 1,000 times better.

Do you have a favorite Bob’s Red Mill ingredient? If so, what is it?

Oats! They are so versatile. I make oat flour from rolled oats for our scones and then stir in more oats after that. It makes them tender and crumbly with these really yummy, craggy tops. I even like adding cooked oatmeal (especially steel cut) to muffins and loaves for a little extra heartiness and moisture.

 

Blueberry Coconut Scones
By Gabriella Vigoreaux

This recipe features Gabriella’s favorite Bob’s Red Mill product: oats! Her rotating flavors of scones are always popular at Smith Canteen, and this version features one of our favorite summertime delights: blueberries. Recipe yields 10 to 12 scones.

Gabriella Vigoreaux coconut blueberry scone photo

2½ cup Bob’s Red Mill Rolled Oats, divided (plus more for topping)
4 cups all-purpose flour
1 cups sugar
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup butter (2 sticks), diced and very cold
10 ounces blueberries
1 cup shredded coconut, toasted
1½ cup buttermilk (plus more for brushing)
Turbinado sugar, for topping

Directions:
1 .Preheat oven to 400°F. Line large baking sheet with parchment paper.
2. In food processor, pulse 1½ cup oats until finely ground. Add flour, sugar, baking powder, baking soda, and salt and pulse to combine. Add cold butter and pulse until coarse crumbs form. (The largest lumps should be no bigger than a pea).
3. Transfer the flour mixture to large bowl. Stir in blueberries, coconut, and remaining 1 cup oats. Stir in buttermilk. With floured hands, gently knead until dough just comes together. (Do not overwork).
4. On floured surface, pat dough into 1½-inch thick rectangle. Using a 3-inch cutter, cut dough into squares (or use a sharp knife) and place on prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk and sprinkle with oats and turbinado sugar. Bake 20 to 25 minutes or until golden brown.