In the age of the Keto craze, most restaurants wouldn’t dare add more bread to their menus. But the executive chef at 715, Jake Dodds-Sloan, did just that.
Jake’s Daily Bread has become one of the most popular items on the restaurant’s menu. In fact, it sells out almost every day.
Dodds-Sloan is a townie who spent two years at Johnson County Community College before heading to the West Coast to begin his culinary career. He spent some time working at Momofuku in Las Vegas, where one of his fellow chefs coached him on breadmaking. When he returned to Lawrence and started at 715, Sloan wanted to start making bread instead of buying it from local bakeries. “People thought I was crazy for even trying to make bread,” Dodds-Sloan says, because there are so many reputable bakeries in Lawrence.
Since he started a year ago, Dodds-Sloan has been developing several kinds of bread. With the help of a couple 715 team members, he makes five varieties: focaccia, polenta, sesame sourdough loaf, French white bread and weck rolls. He’s currently working on perfecting the croissant, so you can expect to see that on the menu soon.
Dodds-Sloan’s favorite? “I really like the sesame sourdough loaf. I just love a classic, super crusty bread. Soft in the interior, crispy on the outside,” he says. “It’s great for sandwiches or just eating however.”
The bread is used for some of the restaurant’s sandwiches, but most patrons prefer to have it toasted and coated in salted butter for a pre-meal snack. Any way it’s served, it’s delicate, yet crispy, and incredibly delicious. As a carb fanatic myself, I implore everyone in the Lawrence area to try Jake’s Daily Bread. Like, now, before it’s gone.