Iconic San Antonio bakery releases 400-page cookbook – mySA
Michele McCurdy-Buonacorsi, founder of the bakery/restaurant with former husband Patrick McCurdy, has published a cookbook, Joseph’s Storehouse Baking Company: From My Heart to Yours, with all the recipes from the long-closed business, allowing cooks to recreate those dishes and hundreds more in their own kitchens.
She describes the book as “a record of over 40 years of cooking and the culmination of my recipe scrapbook, filled just as I would fill a kitchen journal that I want to pass along to my children as they start their own homes.” It includes all the restaurant’s recipes, plus hundreds more of her personal favorites — some 720 in all. She estimates 40% of the recipes are from Joseph’s Storehouse, the remaining 60% those she’s gathered and savored in her home through the decades.
Michele McCurdy-Buonacorsi
Courtesy of of Michele McCurdy-Buonacorsi
“I always wanted to write a cookbook,” she says, noting that she and husband Gary Buonacorsi, who she married eight years ago, have nine children and 14 grandchildren between them. “I wanted to leave something for them. I’m not going to be around forever and I wanted to write out these recipes.”
McCurdy-Buonacorsi started out with the goal of devoting 30 minutes a day working on the cookbook. Quickly, she became so engaged by the project that she ended up spending six to eight hours a day for the last three years writing the 475-page book.
Joseph’s Potato Jalapeño Soup
Courtesy of of Michele McCurdy-Buonacorsi
The idea for Joseph’s Storehouse Baking Company began in 1987 after Patrick left his position as pastor of Shearer Hills Baptist Church to start the non-denominational River City Fellowship. Pastoring a small, new church meant living on a greatly reduced salary and, with five children, money was tight. After taking a bread-baking class from an Alamo Heights breadbaker, McCurdy-Buonacorsi, a stay-at-home mom, was encouraged by her friend Connie Briscoe to sell the loaves of bread she had been giving away to friends. McCurdy-Buonacorsi was baking the bread using organic Montana wheat that she ground herself.
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