By Brenda Hill
The Hill’s congratulate Adam Young for a well-deserved title from Food Network, Best Baker in America. I agree.
Lucky me, who was devouring fresh delicacies at Sift, in Watch Hill, Rhode Island, a week ago.
I enjoyed several sumptuous bakery breakfast treats that rival Paris and Lyon. My goal, besides sweet and savory tastes, was to meet owner and baker, Adam Young, in person. However, he was in Vermont last week.
Although, his honor wasn’t announced until late last night, I somehow guessed that Adam was the winner at first sight and bite.
The entire Sift team is well trained and professional at the new Watch Hill location. There were local customers waiting at the door when I arrived just before opening, to aromas of fresh coffee.
After my European style breakfast of cafe au lait, and an almond croissant, I headed back a few hours later for a smoked salmon baguette sandwich to go. What a perfect picnic lunch on one of Watch Hill’s white sand beaches.
If you stay in Watch Hill, the Ocean House is well known. However, I have enjoyed the more casual beach cottage atmosphere of the Watch Hill Court, a few steps from Sift, since the summer I was born.
The managers are old friends, bay views outstanding, and prices reasonable for this vintage resort community.
Whether you go to Mystic, Ct., or Watch Hill, RI, for day, a week, or the season, you will enjoy a simple, sweet and savory summer by the sea.
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
