Latest / The Radio From Hell Show - Best Of / Donut Critic - Ficaccia Bread From November 18th, 2025

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Donut Critic - Ficaccia Bread From November 18th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Don't bother me.
• 0:02
  Speaker 2: Okay, deep for Cotia, Ben's going to give you a
• 0:05
  Speaker 2: reason to drive to lee Hyde.
• 0:10
  Speaker 3: Well, here he is, critic Benjamin Lee Ben High. How's
• 0:17
  Speaker 3: it going, it says he there's a new for Cotia spot.
• 0:21
  Speaker 3: I didn't even know there was an old Pacattia spot.
• 0:23
  Speaker 1: Okay.
• 0:24
  Speaker 4: There are a few places around the valley, you know,
• 0:26
  Speaker 4: Utah County, you sell the county that do offer fkaca. However,
• 0:31
  Speaker 4: they don't offer just forkatcha. Most of the time you
• 0:33
  Speaker 4: go to an Italian restaurant or something like that. But yeah,
• 0:37
  Speaker 4: two weeks ago doors were opened on Cosh.
• 0:41
  Speaker 1: It's brand new.
• 0:42
  Speaker 4: So they did start back in the spring. They were
• 0:45
  Speaker 4: doing farmers Market, so they have a little bit under
• 0:48
  Speaker 4: their belt. But they started noticing that they were selling
• 0:51
  Speaker 4: out every week, and so you know, obviously if there's
• 0:54
  Speaker 4: something that's selling out every week, you start thinking of
• 0:56
  Speaker 4: that next stept.
• 0:58
  Speaker 3: Maybe explain to people who may not know whatta is. So.
• 1:02
  Speaker 5: Ficaca is an Italian bread.
• 1:04
  Speaker 4: It's thinner, you know, it's like one to two inches
• 1:08
  Speaker 4: depending on who's making it. I actually had my first
• 1:11
  Speaker 4: ficacha in the region where it was created, which is
• 1:14
  Speaker 4: the northwest of Italy. It's kind of like the Italian
• 1:17
  Speaker 4: riviera and it is so delightful.
• 1:21
  Speaker 1: I get a shot of those.
• 1:24
  Speaker 4: Yeah, so if you're looking on the camera, yeah, you're
• 1:26
  Speaker 4: seeing some toasty bread. So the difference here is they
• 1:31
  Speaker 4: do a lot of different flavors, so it's, you know,
• 1:34
  Speaker 4: somewhat of an americanized version, but it's it's it's wonderful.
• 1:40
  Speaker 4: It almost made me give up donuts last week when
• 1:42
  Speaker 4: I tried the cinnamon.
• 1:43
  Speaker 1: Wow, that's oh.
• 1:44
  Speaker 6: I haven't tried that one yet. I've tried so, I've
• 1:46
  Speaker 6: tried the olive oil and sea salt.
• 1:49
  Speaker 2: So you said to start with that one, and I
• 1:51
  Speaker 2: said I could finish with that one.
• 1:52
  Speaker 1: I don't need to go any further than that one
• 1:54
  Speaker 1: is amazing.
• 1:55
  Speaker 4: Yeah, based on the flavors, yeah, start with the olive
• 1:57
  Speaker 4: oil and sea salt.
• 1:58
  Speaker 1: But now I've had them all and are all absolutely
• 2:02
  Speaker 1: The second one was.
• 2:03
  Speaker 6: The garlic herb herb. Yeah, I haven't tried the cinnamon.
• 2:07
  Speaker 6: When I'm gonna try that one.
• 2:08
  Speaker 3: This jalapeno cheddar one is really good. It's the jalapenos
• 2:12
  Speaker 3: are pretty hot.
• 2:13
  Speaker 5: Yeah, it's got a lot of heat to it. But no,
• 2:16
  Speaker 5: this is delightful.
• 2:16
  Speaker 4: I'm I'm sorry that I didn't bring pie in today
• 2:19
  Speaker 4: because I know Thanksgivings next week. But this is what
• 2:22
  Speaker 4: should end up on your Thanksgiving table. This is what's
• 2:25
  Speaker 4: gonna wow people, Like everybody has like pies and they
• 2:27
  Speaker 4: all kind of send the corner and everyone's already full.
• 2:30
  Speaker 6: And it's true, even or even rolls instead of rolls,
• 2:35
  Speaker 6: just get some of the plane for katcha.
• 2:37
  Speaker 1: Yeah, I think the garlic one.
• 2:38
  Speaker 4: I think, you know, I'm always envisioning that time people
• 2:41
  Speaker 4: are bringing in the hot, steamy rolls and everyone's like,
• 2:44
  Speaker 4: oh my gosh. You know, if you're bringing in some
• 2:47
  Speaker 4: facaca that looks like this, oh, it's gonna be the showstopper.
• 2:50
  Speaker 1: People are gonna go, oh.
• 2:51
  Speaker 3: Now the place is called Gosh, and where is it located?
• 2:56
  Speaker 4: So it's on Lehigh Main Street. It's in one of
• 2:59
  Speaker 4: those little cute buildings. They remodeled it. It honestly was
• 3:03
  Speaker 4: a showstopper. I was exercising about three weeks ago, so
• 3:07
  Speaker 4: about a week before it opened, and it was stopping
• 3:10
  Speaker 4: me because the branding is gold and green. It looks beautiful,
• 3:14
  Speaker 4: the shop looks amazing inside, and I just I was like,
• 3:17
  Speaker 4: what is this like? You know, I had to see
• 3:19
  Speaker 4: it and so I went in on their opening day
• 3:22
  Speaker 4: and I was in love.
• 3:23
  Speaker 6: Let me, let me, let me help you with this,
• 3:26
  Speaker 6: because you've said the name a couple of times, but
• 3:28
  Speaker 6: you might not quite get it.
• 3:30
  Speaker 4: It's f f k O s h yes, gosh, presume
• 3:36
  Speaker 4: you know and you know that that goes along with
• 3:39
  Speaker 4: more of how Americans sometimes say it for kasha, but
• 3:43
  Speaker 4: you know in Italian it's ficaca. But it just makes
• 3:48
  Speaker 4: it easier because you wouldn't want a fakach, you want
• 3:50
  Speaker 4: a fikash.
• 3:51
  Speaker 1: And there's all kinds of flavors.
• 3:52
  Speaker 2: Now.
• 3:53
  Speaker 1: We started with the olive oil and salt, which is
• 3:56
  Speaker 1: just amazing.
• 3:58
  Speaker 2: Garlic and herb was great, Alipinia great, cinnamon, delicious, cinnamon apple, yep,
• 4:04
  Speaker 2: I had that last week. Salami and Swiss I would
• 4:08
  Speaker 2: have loved to have tried.
• 4:09
  Speaker 1: I'm sorry, I will do that next time.
• 4:10
  Speaker 3: No, I don't apologize.
• 4:12
  Speaker 6: These are all great.
• 4:13
  Speaker 2: Tomato pestos sounds great too. Yeah.
• 4:16
  Speaker 4: I mean what he's going to be doing weekly is
• 4:20
  Speaker 4: either coming up with holiday flavors or flavors that just
• 4:25
  Speaker 4: you know, are exciting for what's going on now?
• 4:27
  Speaker 3: This was an interesting story though. So The baker and
• 4:29
  Speaker 3: founder of Kash is Brent Kannutsen. His great grandfather, Matthias Knutsen,
• 4:36
  Speaker 3: immigrated from Norway to Lehigh helped build the Lehigh Roller Mills. Oh,
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  Speaker 3: and his house is still just off Main Street. Kaush
• 4:45
  Speaker 3: uses Lee High Roller Mills, Flower and and the stores
• 4:50
  Speaker 3: right there on Main Street.
• 4:52
  Speaker 4: It's a full circle moment, it really is. I have
• 4:55
  Speaker 4: loved living in Lehigh so much fun history and seeing
• 4:59
  Speaker 4: the Lehigh Roller Mill has just been like this route
• 5:02
  Speaker 4: to the community, and so to have this connected to
• 5:06
  Speaker 4: that is just amazing. I've been talking to Lehigh Roller
• 5:08
  Speaker 4: Mills for so long to put a cafe in that.
• 5:11
  Speaker 6: It is kind of surprising they haven't done that.
• 5:13
  Speaker 4: I know they have a storefront that's it's there where
• 5:15
  Speaker 4: they sell stuff, but I've told them multiple times if
• 5:18
  Speaker 4: you could do a sour dough shop right outside of that.
• 5:21
  Speaker 5: But this kind of fills the bill. You know, this
• 5:23
  Speaker 5: is that bread.
• 5:24
  Speaker 3: Really close to it?
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  Speaker 6: Is that?
• 5:26
  Speaker 4: Yeah, it's probably about three blocks away, like towards more
• 5:31
  Speaker 4: of the old side. But they're going to be doing sandwiches,
• 5:34
  Speaker 4: They're going to be doing other things that are kind
• 5:37
  Speaker 4: of like grab and go.
• 5:38
  Speaker 5: They want to do some seating.
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  Speaker 4: So what I'm envisioning is a good walk to Lehigh
• 5:43
  Speaker 4: Main Street and then you know, sitting in one of
• 5:45
  Speaker 4: the alcoves.
• 5:46
  Speaker 3: So it's Brent and his wife Nia and children who
• 5:49
  Speaker 3: shall remain nameless. They and they all work at the shop.
• 5:53
  Speaker 4: Yep, yeah, they all work. So I love that it's
• 5:55
  Speaker 4: a family business. We've been talking about family businesses, you know,
• 5:58
  Speaker 4: throughout all of these segments, and so to have one
• 6:01
  Speaker 4: that is rooted in Utah and just it's just it's
• 6:04
  Speaker 4: a good story, it's delicious food. It's something that you
• 6:07
  Speaker 4: should really go get. They open it eleven on the
• 6:10
  Speaker 4: weekdays and then ten on Saturday and then tell sell out, you.
• 6:15
  Speaker 1: Know sometimes till it's gone.
• 6:17
  Speaker 5: I mean, yeah, it's it's been going fast.
• 6:19
  Speaker 4: So it's been open officially for two weeks and they
• 6:22
  Speaker 4: said it's just blown them away.
• 6:23
  Speaker 1: How many people are coming?
• 6:24
  Speaker 6: So what that should tell you With eleven am to
• 6:27
  Speaker 6: sold out or ten am to sold out, that means
• 6:29
  Speaker 6: it is fresh every day, fresh every day. They're not
• 6:31
  Speaker 6: carrying over anything.
• 6:33
  Speaker 3: How do they do how do they do salami and Swiss?
• 6:36
  Speaker 3: How is that mixed in?
• 6:38
  Speaker 4: So it's it's on top, so it's I'll show you
• 6:41
  Speaker 4: a picture afterward, but yeah, it's just slices of salami
• 6:44
  Speaker 4: and then that Swiss intermingled. I think it has a
• 6:47
  Speaker 4: little bit of herbs and maybe some onions on it too.
• 6:50
  Speaker 2: But here's a here's a twi. You get the olive
• 6:53
  Speaker 2: oil and salt one. You cut it down like lengthwise
• 6:59
  Speaker 2: and like sandwiches. Sure know that that's throwing some deli
• 7:03
  Speaker 2: meat and some cheese in there and some little.
• 7:05
  Speaker 1: Peanut but sauce or something no peanut butter.
• 7:09
  Speaker 2: Oh then yeah, and then frying pan maybe or George
• 7:14
  Speaker 2: Foreman grill.
• 7:15
  Speaker 5: Oh yeah, well that's what I did with my.
• 7:17
  Speaker 4: Garlic, or if I did an egg sandwich. And then
• 7:21
  Speaker 4: I also did like I'm gonna do a grilled cheese
• 7:24
  Speaker 4: this this weekend.
• 7:24
  Speaker 3: So oh that.
• 7:25
  Speaker 1: Sounds so good.
• 7:26
  Speaker 3: Yeah, And and get get some uh dipping marin ea
• 7:31
  Speaker 3: oh yeah amazing. Yeah.
• 7:33
  Speaker 5: So this is ficash.
• 7:34
  Speaker 4: A few other facaca places around the valleys. There's Rue downtown.
• 7:38
  Speaker 4: If you've been to that restaurant, they cook great, they
• 7:41
  Speaker 4: cook that fresh and that's the bread that they.
• 7:43
  Speaker 1: Bring you before your mill, and that is amazing.
• 7:46
  Speaker 4: And then there's Mastra down in American Fork and they
• 7:49
  Speaker 4: have a like a tomato an onion, and then they
• 7:52
  Speaker 4: sometimes do a natella ficaca and that is that's one
• 7:56
  Speaker 4: of my favorites. And then you can go to ninth
• 7:57
  Speaker 4: and ninth you know that that's a pretty good one.
• 7:59
  Speaker 4: You can get sandwiches with with facaca. And then if
• 8:02
  Speaker 4: you're really hard up for Harman's they have it as well.
• 8:07
  Speaker 3: That's really good. I particularly like the jolapeno and cheese.
• 8:11
  Speaker 1: Yeah, really good.
• 8:13
  Speaker 4: And and honestly, next day it's so good as well.
• 8:15
  Speaker 4: I ate mine up to three days. I had a
• 8:18
  Speaker 4: few loaves of them, so I had just so much
• 8:20
  Speaker 4: and three days later I was still enjoying it.
• 8:22
  Speaker 3: And so what did they show you? Like an eight?
• 8:26
  Speaker 4: Yeah, so I'm trying to look at the size, but yeah,
• 8:28
  Speaker 4: it's about that size. And those are ten dollars a loaf,
• 8:31
  Speaker 4: or you can buy them in squares. And so if
• 8:32
  Speaker 4: you want to go and just try all of the
• 8:36
  Speaker 4: get a bunch of different ones, yeah, yeah, I mean,
• 8:38
  Speaker 4: especially the first time around, you want to try all
• 8:40
  Speaker 4: the different flavors and then you know what's going to
• 8:43
  Speaker 4: be the next order.
• 8:44
  Speaker 1: Oh so good. So it's on Main Street and Lehigh.
• 8:48
  Speaker 3: Fikash Yeah, okay, Now go to your Instagram.
• 8:53
  Speaker 5: Ye, go to donut Critic on Instagram. D O n
• 8:56
  Speaker 5: U T C R I T I C.
• 8:59
  Speaker 4: And I just want to also say I talked to
• 9:01
  Speaker 4: Chelsea from Hot Chocolate for Momos Hot Chocolate and she
• 9:05
  Speaker 4: said that cells have doubled since we talked about it
• 9:08
  Speaker 4: two weeks ago.
• 9:09
  Speaker 5: Excellent and I love hearing that.
• 9:11
  Speaker 4: So if you go to a place, let me know
• 9:13
  Speaker 4: if you visit a place that we talk about, because
• 9:15
  Speaker 4: I want to know. And it's always fun for the
• 9:19
  Speaker 4: owners to come to me and say, hey, they mentioned
• 9:21
  Speaker 4: that they were on they heard it on x n ety.
• 9:24
  Speaker 3: Sikasha has a website. It's fkosh dot com.
• 9:30
  Speaker 1: Yeah, so you can pre order.
• 9:32
  Speaker 4: And again before Thanksgiving, you're gonna want to pre order
• 9:35
  Speaker 4: all of your breads, all of your pies, everything right now,
• 9:38
  Speaker 4: don't wait until next week. That's another thing for small businesses.
• 9:41
  Speaker 4: They're trying to time out how much they have left.
• 9:44
  Speaker 4: They want to have holidays with their family and friends,
• 9:47
  Speaker 4: and so go ahead and pre order so they know,
• 9:50
  Speaker 4: you know what kind of orders they're going to be
• 9:51
  Speaker 4: looking at next week.
• 9:52
  Speaker 6: And like you were saying you want to hear from
• 9:54
  Speaker 6: people that have been to the places we've talked about,
• 9:56
  Speaker 6: but also if you know of a new place, Ben
• 9:59
  Speaker 6: is always looking for new places to try. And so
• 10:02
  Speaker 6: how do people get a hold of you?
• 10:05
  Speaker 1: I was gonna say, stick around because I've got a
• 10:06
  Speaker 1: couple for you. Cool.
• 10:07
  Speaker 4: And then last there is a chance for you to
• 10:10
  Speaker 4: try Bon Ru which is a Saint George bakery. They're
• 10:13
  Speaker 4: coming and doing a pop up in Draper. So this
• 10:16
  Speaker 4: is formerly Farmstead and they're going to do a pop
• 10:19
  Speaker 4: up at Cultivate Kitchen and Draper this this weekend. So
• 10:22
  Speaker 4: follow bon Ru b O n r u E and
• 10:26
  Speaker 4: you can taste some of the awesome things that I love.
• 10:28
  Speaker 4: There's a guava Danish that's amazing. It's got a little
• 10:33
  Speaker 4: bit of the pearl sugar on top.
• 10:36
  Speaker 1: I would certainly try. That's amazing. Absolutely, this cinnamon is
• 10:39
  Speaker 1: really good.
• 10:40
  Speaker 5: Yeah, it's a little bit salty, delicious.
• 10:47
  Speaker 1: Thank you, thank you very much.