Erin Wahed and I have a very New York story. While I’ve had the pleasure of her friendship for a year now, we have actually known each other in passing for five! I’m sure you can guess: Erin is one of my neighbors— and the girl on our floor who always stands out for her unique and progressive designer style, a collection of Dries and Marni most girls (like me) envy, and a smile in the elevator that could make any bad day, good. Right before the pandemic hit, I of course quickly accepted her invitation for dinner on her balcony. I soon learned she worked and loved her job at the creative film company, SMUGGLER. Over a delicious meal, we talked of film and art, relationships and life… and after that night there was no doubt in my mind that Erin was not just an incredible cook, but an inherently creative and caring soul.
But yes— then the pandemic did happen! Erin and I kept in touch as she made her way back to quarantine with her family in her hometown in Montreal. The weeks went by, and I would see her updates on Instagram of her cooking and baking (and disco dancing!) crusades. It appeared that she jumped on the sourdough bread baking train so many had found during lockdown- however, there was clearly something different she was doing. Erin fell in love with the process: creating sweet and savory flavors for her sourdough, sourcing and going through lengths (as many artists do) to do so.
Upon her return to New York, Erin decided to turn her passion into a small business pursuit, launching Sourdough Disco! Her time experimenting in quarantine resulted in six unique flavors, an assortment of savory and sweet— each named after a disco club. Baking only nine loaves weekly on Thursdays, Erin has developed a following- and a waiting list a month long! I‘ve had the pleasure of ordering two of her loaves, both so delicious!! I couldn’t wait to ask about her baking adventures.
You can follow Erin along on her baking adventures on Instagram here.
You can visit her website and hop on the waiting list here
MF
Tell me a little bit about your story. I know you’re a lover of food and cooking, but what led you to sourdough bread during quarantine?
EW
I've always been a cook but baking was something that terrified me. It requires scientific precision and patience, two things I didn’t think I had.
When COVID hit, I made my way to Montreal to the house I grew up in and hunkered down with my parents. I didn’t know I’d be there from March till July! Luckily, my parents and I are very close and get on well— so I wasn’t tremendously worried— and there was going to be tons of space and a HUGE kitchen, with a lot of counter space, something I do not have in my apartment in NYC.
In the middle of March, I started noticing that everyone and their mother was hopping on the sourdough train. My Aunt had been wanting to get into bread making for some time and I asked her to source me some starter. She was successful and my journey began! I remember when she came to drop off the starter and explained the feeding of it, the instructions went in one ear and out the other, I was overwhelmed. It sounded like it was going to become my new tamagotchi. Google came in handy.
Photos by Hamish Smyth
MF
Why “Sourdough Disco?”
EW
Last January, Disco came into my life. I had just gone through a break up and disco took me to my happy place. Night Moves in Williamsburg became the spot where I spent at least one night a weekend with friends. I was living and breathing disco— and especially loving the energy it was bringing to my life.
When quarantine hit, disco was so much a part of me that I just had to bring it home to Montreal. And so, I worked all day listening to disco. Together, my family and I ate dinner with it as our soundtrack. Despite our completely different tastes in music, all three of us were loving it: the lyrics, the sound— all of it. In March and April, with so much uncertainty, disco truly kept the three of us in higher spirits.
And the most interesting part of it all? My parents quickly reminded me that they actually met for the first time over 30 years ago at Night Magic, a disco club in Montreal. My mom sent my dad a drink. She was and still is a total power woman.
Back in Montreal, I would bake bread once a week for Disco Fridays— A weekly celebration my family coined on Friday March 20th, my Dad’s birthday. That night, we dressed up, made martinis, FaceTimed friends over drinks and hors d'oeuvres and danced to disco. And so, every Friday following, we did just that. It became our little tradition, something for the three of us to look forward to each week.
Sourdough Disco is my love letter to sourdough and disco.
“Night Magic” / Photo by Erin Wahed
MF
How did you come up with your flavors?
EW
The idea that you follow a recipe, the exact measurements and steps and “ta da!” it works, is magic!
I loved my time in the kitchen— and because of Quarantine, I had the time to explore. The more I baked, the more into the process I became. It was incredibly therapeutic. I also started feeling very creative. I had started adding some flavors to my breads, experimenting with a mixture flavors both sweet and savory.
Doing this, I developed my first flavor: a cinnamon, honey and raisin loaf, now called Night Magic (named after the disco club where my parents met)! With this flavor, I even went so far with my experimenting by dehydrating the grapes myself in the oven!
Night Magic is a homage to my favorite childhood breakfast: Sun-Maid’s Raisin Bread Cinnamon Swirl. Nothing is better than a toasted piece with melted butter. Every time I have a bite of Night Magic, it brings me back and puts a smile on my face. I love how tastes and smells can do that.
MF
What would you say is most special about your recipe?
EW
My crust. It’s super crunchy while the crumb is soft and spongy.
MF
Which is your favorite flavor and why?
EW
My favorite flavors are my most adventurous ones: La Capannina and Chez Régine. They came to me in a similar fashion. For La Capannina, I was on an anchovy kick and was thinking about what could add a tang and calm down the strong flavor, capers and olives. For Chez Régine, I had lavender on the brain, which is quite an intense perfume and I was thinking about what would be an ingredient that could compliment it but also have an effervescence and then the addition of honey to marry the two.
MF
What makes a good loaf of bread?
EW
It’s got to rise. Other than that, it’s quite subjective.
For me, it’s crust, texture and flavor.
MF
What about health? Can you talk a little bit about health benefits?
EW
I use flour from a mill in Quebec and all fresh ingredients! I also use starter, natural yeast. A lot of bread you buy at the grocery store has preservatives in it in order for it to stay fresh longer.
Image by Kristin Kremers