Support Local Journalism. Join Riverfront Times Press Club.

Friday, December 3, 2010

Agi and Aaron Groff of 4 Seasons Baked Goods & Catering, Part 2

Posted By on Fri, Dec 3, 2010 at 10:00 AM

Page 2 of 2

HOLLY FANN
  • Holly Fann

Favorite local food find, and where do you get it? Agi: We get these beautiful eggs from a family farm in Boschertown.

Five words to describe your food? Agi: Fresh, tasty, simple, real...

Aaron: ...Phantasmagoric. Just kidding. Hopefully, addictive.

One food you dislike. Agi: Olives.

Aaron: Shrimp.

One food you can't live without. Agi: Chocolate.

Aaron: Is beer a food?

What ingredient will never be allowed in your kitchen? Agi: Corn syrup, and hydrogenated shortening.

HOLLY FANN
  • Holly Fann

Culinarily speaking, St. Louis needs more _______. Agi: Bakeries! Neighborhood bakeries.

Your best tip for home cooks? Agi: Always add a pinch of salt to your baked goods.

Aaron: Don't underbake! Don't be afraid to add color to your breads.

Your favorite after-work hangout? Aaron: Our home, with Alina, our baby, and Maja, our baby dog.

Favorite kitchen tool. Agi: Aaron has a little spatula he calls "my precious."

Aaron: My precious, or my bench scraper.

What's next for you? Aaron: World domination!

What inspires you? Agi: Going to the library to read old cookbooks can be such a huge inspiration.

Chefs who inspire you? Aaron: My wife.

Agi: Jacques Pepin. He makes simple, beautiful food, he doesn't jump on his cutting board. Mark Sanfiippo from Salume Beddu as well. He started out with a German literature degree and was a writer and worked his way up, taught himself. And he's super-humble.

Favorite cookbooks? Agi: Wolkemmer Chef, Baking with Julia.

Aaron: The Joy of Cooking. The recipes work. Charlie Trotter's cookbook -- man, those recipes don't work, but you know every time you cook something out of Joy, it's going to work.

Proudest professional moment? Agi: Opening the bakery.

Aaron: Opening the bakery, having our baby and doing it all, just the two of us.

Favorite music to have in the kitchen? Aaron: I like techno in the morning to get things going, and then NPR in the afternoon to chill out

What's on your pizza? Aaron: Goat cheese.

Agi: I like pineapple and ham.

What's in your omelet? Aaron: Goat cheese. Goat cheese on everything, please!

Agi: Fresh herbs.

What are you drinking? Aaron: Right now I'm drinking Oktoberfest.

What's the most surprising food you've eaten? Aaron: I've recently started liking Brussels sprouts. And that sauerkraut roll we had in Germany was yummy.

Most difficult lesson you've learned in this business? Agi: Long, long hours.

Aaron: It's a lot of work, man.

When did you know for sure that the chefs life was for you? Agi: When I was living in New York and catering.

Aaron: My first job -- cutting fruit at that Doubletree Hotel.

Tags: ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

Read the Digital Print Issue

January 26, 2022

View more issues

Newsletters

Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2022 Riverfront Times

Website powered by Foundation