It was my first time at the commissary, and I was in for a treat. As I finished my drive and parked my car outside, right “next to the Empanada place”, the sun was beginning to rise. When I walked in I saw a bustling hive of early rising folks. Everyone is working to complete … Continue reading A Friday Morning Trip to the Genuine Commissary, in Numbers
“MJ always has to touch the dough. Always,” explains Chelsea Hillier, assistant pastry chef. It’s 5:56 a.m. and work on the day’s prep list has already been in motion for 30 minutes. We’re spending the morning at the Genuine Commissary, where the energy is decidedly different than later in the day. It’s… well… therapeutic? To … Continue reading When a Just Ok Bagel Is Not Good Enough, The Genuine Commissary Dials in the Schwartz Recipe
When you ask Pastry Chef MJ Garcia how she approaches developing new desserts, she tells you it’s just like the savory side of the kitchen. This shouldn’t come as a surprise, given she’s closer than ever to the big picture of the sourcing process now running the Genuine Commissary. Seasonality drives it all, as specific ingredients … Continue reading Cruller & Unusual, Just How We Like Our Fall Desserts
“We’ve been waiting on these for a while now, so we are really excited to get them in today,” MJ Garcia explains. MGFD’s Pastry Chef and I are having a handoff of sorts at the Genuine Commissary, our company’s prep kitchen facility off Miami’s bridge-stitched intracoastal waterway at 79th Street. The afternoon boasts clear blue skies … Continue reading In the Lychee Loop: Miami’s Summer Season Grows into the Genuine Menu
