SLO LIFE Magazine AugSep 2020
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FARMHOUSE CORNER MARKET<br />
SAN LUIS OBISPO<br />
As Chef Will Torres closes the steaming waffle maker, I smell<br />
the tang of sourdough.<br />
“I tried a lot of different recipes,” he says. “I really wanted<br />
something specific, like the flavor and texture of a really good<br />
piece of toast.” This led him to try a blend of rice and wheat<br />
flours, as well as yeast, in a batter that ferments overnight.<br />
“The rice flour makes it more crunchy,” he says. “When we<br />
tried it, we knew this was the one.”<br />
It’s the Farmhouse waffle’s crackling exterior that really sets it<br />
apart from others. Loaded with peach preserves, red and white<br />
raspberries, pecan granola, a massive ball of salted butter, and<br />
bourbon-aged maple syrup, it’s more dessert than breakfast.<br />
Eaten amid the colorful, buoyant decor of this new restaurant,<br />
it appeals to all five senses.<br />
Pro tip: if you like the Farmhouse waffle, pick up a bag of<br />
Anson Mills rice flour in the Farmhouse Market, located<br />
adjacent to the restaurant. Take it home and try your hand at<br />
making this perfectly crispy waffle yourself. >><br />
72 | <strong>SLO</strong> <strong>LIFE</strong> MAGAZINE | AUG/SEP <strong>2020</strong>
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