Word: hi
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...Soberly realize that while the “Yuck Fale” shirt was never funny, “Sale Cucks Yoose Mock” is hi-larious...
Instead, buy a flask, get drunk and watch Harvard win. Then on Monday, call up Blanchard’s and order a keg. And say hi to Gomes...
There are few things that can drag me from my bed at four in the morning, especially in the middle of a Nor’easter. As I trudged up Concord Avenue in the dark, pummeled by rain, only the thought of Hi-Rise’s bread, straight from the oven, kept me going. I had arranged to observe the pre-dawn bread-making, and through the plate-glass windows the bakery’s light glowed like a beacon—the only sign of life on a dreary morning...
Most students know about Hi-Rise’s outpost on Brattle Street, in the yellow Blacksmith House, but the main shop, not more than a 15-minute walk from the Square and just a few minutes from the Quad, has been my little secret since my first year. Weekday treks to grab a loaf of crusty bread or a sandwich and weekends spent relaxing over brunch at the long communal table have been a routine part of my past few years. It’s my favorite place in Cambridge to grab a quick bite and my favorite bakery...
...Hi-Rise, baking is a highly scientific process—ingredients are calculated by percentages of the total product, everything is weighed on calibrated scales and recipes are adjusted seasonally for humidity. The recipes are simple—the secret is in the premium ingredients. The butter is Plugra, European-style with a high butterfat content and less moisture than standard supermarket fare, and flours come from Vermont and North Carolina. There are corn kernels in the Corn Bread, sprouted wheat berries in the Huron Loaf and plump golden raisins in the Raisin-Pecan Bread. And, as the bakers proudly...