Baguette magic Charleston is a unique and captivating dance style that combines elements of baguette magic and the energetic Charleston dance. This fusion of two distinct art forms results in a mesmerizing performance that delights both the audience and the dancers themselves. Baguette magic, also known as magic with bread, is a form of illusionary performance that involves manipulating baguettes in various ways to create visual effects. It originated in France, where baguettes are not only a staple food but also hold cultural significance. Baguette magic requires skill, precision, and creativity to bring bread to life in ways that amaze and surprise the audience. On the other hand, Charleston is a lively and spirited dance style that emerged in the early 20th century.

How Samantha Kramer of Baguette Magic incorporates fresh produce at home

First off, I am no expert gardener. The first thing I planted this year was scallion ends. I stuck about five of them in a pot, watered them, and in about two weeks I had brand new scallions. So I cut off the green tops and started all over again.

As the owner and chef of two restaurants in Charleston, I have become more and more aware of not only rising food costs, but also waste and sustainability (or lack thereof) in the food system. I buy my produce from local farms, and I use local suppliers in my restaurants. But I’ve always had the vision of perusing my garden for ingredients for my daily meals. When beginning the process of starting a garden this spring, I was not thinking about using scraps from purchased produce, but just about growing vegetables for my household. Then, the garlic bulbs on my kitchen counter sprouted. So what did I do? I put them in the ground.

I decided to wing it for my garden infrastructure. With a trip to Lowe’s for wooden stakes, a staple gun, a bolt of weed fabric, a measuring tape and a helping hand, I created five beds by literally stapling fabric onto stakes. Beautiful? No. Did it get the job done? Absolutely.

This year with the help of my TikTok addiction, I was determined to have a beautiful, successful, abundant garden — even though my green thumb is more of a pale yellow at best. I was determined to start seeds from scratch instead of buying tiny plants from Lowe’s, but instead I started planting all of my garlic, scallions, potatoes, leeks — anything old that had started to grow while I spent a busy February neglecting my produce drawer in favor of other culinary endeavors.

With each daily meal, my tiny garden of scraps grows a bit more, particularly with the additions of tiny lettuce stalks, flowering bok choy, leek ends and what is becoming a very large row of baby potatoes that sprouted in my compost bin. Everyone always thinks I’m making five-star meals at home when describing what I ate for dinner, but the secret to bringing your dishes to the next level is to have that extra something in them. Your secret ingredient.

With my variety of potted herbs and tiny scallion stalks from my “scrappy garden,” it is becoming easier for me to take even simple ingredients like cream cheese to create combinations that always keep my breakfast new and exciting with minimal effort. I use home-made cream cheese at my restaurant, Harriet’s Delicatessen, but you can add any fresh fruits or vegetables for a seasonal treat because, at the end of the day, we should all make a goal to support our local farmers, even if that farmer is you.

On the other hand, Charleston is a lively and spirited dance style that emerged in the early 20th century. It originated in the African American community in the city of Charleston, South Carolina, and quickly gained popularity worldwide. The Charleston is characterized by quick footwork, twisting and turning movements, and a distinctive 1920s jazz music accompaniment.

Scallion and Black Pepper Cream Cheese

1 8 oz package of cream cheese, at room temperature
2 Tbs of scallions, cut into small pieces
1 tsp cracked black pepper
1 tsp salt

1. Beat cream cheese in a stand mixer fitted with a paddle attachment or with hand beaters until soft.
2. Add in scallions, pepper and salt. Beat on high until thoroughly incorporated, about 1 minute.
3. Smear onto your favorite toast or bagel and enjoy!

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Bread Winners: Here’s where to find the best crusty baguettes, hearty loaves, and tangy sourdough in town

Baguette Magic
After pausing baking operations during the pandemic, sisters Paula and Samantha Kramer were finally able to resume their bread program, finding a space in West Ashley big enough to produce loaves for their Folly Road location and their newest spot on Spring Street. In addition to baguettes, there’s a weekly schedule of sourdough and multigrain loaves, along with specialty breads like braided challah, focaccia, and olive, and the sisters hope to launch a quarterly bread subscription later this year. In the meantime, they’ll be focusing on their cafes, where they serve coffee, pastries (“pop-tarts,” “cruffins,” and coffee cakes, to name a few), and sandwiches like the Recovery Baguette, a beloved creation piled high with scrambled eggs, bacon, prosciutto, cheddar, tomato jam, and arugula. 792 Folly Rd. & 73 Spring St., baguettemagicchs.com

Tiller Baking Co.
Owner Joe Shea’s bread philosophy is to keep it simple: “Just grain, water, and salt. The best ingredients you can get and manage to ferment well.” Tiller Baking Co., which took over from Root Baking Co. in 2018, is more of a wholesaler than a retail spot. (If you dine out regularly, you’ve likely enjoyed Tiller bread.) However, fans can track down their popular sesame semolina loaf, as well as hearty mixte levain, heritage grit, and Lowcountry levain at Whole Foods, the West Ashley Farmers Market, and as part of Lowcountry Street Grocery’s weekly subscription delivery. tillerbaking.co

Normandy Farm Artisan Bakery
Normandy Farm was the first European-style artisan bakery to open in Charleston’s modern culinary era, establishing its retail and wholesale operation on Society Street way back in 1999. Since then, Normandy has grown into a larger facility at South Windermere, where they bake a daily menu of classic baguettes and boules available for sale. The café also serves coffee, biscuits, and bagels, plus sandwiches and pastries. They’ve expanded their offerings in the same shopping center with the lively Baker’s Bar, which serves pizza pies that boast a delicious sourdough semolina crust. 32 Windermere Blvd., @normandyfarm

Brown’s Court Bakery
From the outside, Brown’s Court is a bustling coffee shop with gorgeous sticky buns, Danishes, cookies, and doughnuts. But it’s also a busy retail and wholesale operation, supplying an impressive roster of restaurants with brioche braids, multigrain boules, crusty baguettes, hamburger buns, and milk-bread hoagie rolls. Order online to stock up on fresh buns, sourdough boule, brioche, ciabatta, pretzels, challah, and multigrain loaves. Also look for seasonal treats and Detroit-style pizza pies. 199 St. Philip St., brownscourt.com

Baguettes and sourdough from Butcher & Bee.

Butcher & Bee
According to executive pastry chef Jessica Olin, the unmistakably tangy flavor of Butcher & Bee’s eight-year-old sourdough starter makes the restaurant’s loaves stand out. Made from regionally sourced grains, a variety of baguettes, boules, brioche, and ciabatta are used to make unforgettable sandwiches like the OG Roast Beef and the BBQ Pulled Squash. Bread and pastries are also available for purchase, as well as at The Daily, their sister coffee shop on King Street. Throughout the year, Olin adds seasonal goodies like chocolate babka, Parker House rolls, and savory focaccia to the rotation for pre-order and to pick up. 1085 Morrison Dr., butcherandbee.com

EVO Craft Bakery
EVO made its name serving exceptional wood-fired pizzas first as a pop-up and then at the Park Circle location. It wasn’t long before the founders decided to take their expertise with dough and open the European-style EVO Craft Bakery behind the pizzeria, where baguettes, bâtards, and boules are available daily. You can also stop in for coffee, pastries, and sandwiches, like the Italian, which layers rustic sourdough wheat bread with ham, coppa, salami, and provolone with a smear of Duke’s mayo for a Southern touch. 1075 E. Montague Ave., North Charleston; evopizza.com/craft-bakery

Weltons tiny sourdough loaves and other baked delights.

Weltons Tiny Bakeshop
Hannah and Zachary Welton, who met in the kitchen at Husk, first introduced their love of flour and water to Charleston with a wood-fired pop-up pizza operation. Last fall, they found a space to settle down on King Street with Weltons Tiny Bakeshop, a “tiny space doing big things.” The Weltons use heirloom flours and sourdough starter to create their baked goods, including the Lowcountry Benne Sourdough Tiny Loaf. “It’s a manageable quantity for smaller households that maintains a longer shelf life,” they explain. Their buttermilk benne pull-apart bread is another staple that has quickly found a legion of fans. Each week, they make a collection of bread and pastries, from naturally leavened focaccia and specialty loaves to hot honey Danishes and pimiento cheese croissants. Don’t hit the snooze button on weekends, as the line forms early and they often sell out. 682 King St., weltonstinybakeshop.com

Baguette Magic

Menu is for informational purposes only. Menu items and prices are subject to change without prior notice. For the most accurate information, please contact the restaurant directly before visiting or ordering.

Menu is subject to change without notice.

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Baguette magic Charleston combines elements of both art forms to create a unique dance performance that is both visually stunning and full of energy. Dancers incorporate baguettes into their movements, using them as props to enhance the visual aspect of the performance. The baguettes are manipulated in ways that complement the fast-paced footwork and rhythmic movements of the Charleston, adding an extra layer of excitement and novelty to the dance. The result is a captivating and entertaining performance that showcases the creativity and talent of the dancers. The combination of baguette magic and Charleston dance creates a sense of magic and wonder, as the baguettes seem to come to life in the hands of the dancers. The audience is taken on a journey filled with illusion, rhythm, and movement, leaving them spellbound and wanting more. Baguette magic Charleston has gained popularity in recent years, with performances being showcased in various venues and events around the world. It has become a unique form of entertainment that appeals to people of all ages and backgrounds. The fusion of baguette magic and Charleston dance creates a magical and lively atmosphere that is sure to leave a lasting impression. In conclusion, Baguette magic Charleston is a captivating dance style that combines the art of baguette magic with the energetic movements of the Charleston dance. This fusion of two distinct art forms creates a mesmerizing performance that captivates the audience. With its unique blend of illusion, rhythm, and movement, Baguette magic Charleston offers a truly enchanting experience for both the dancers and the spectators..

Reviews for "Charleston's Baguette Renaissance: A Q&A with Local Bakers"

- Sarah Johnson - 2 stars - I was really disappointed with Baguette Magic Charleston. The service was incredibly slow and the staff seemed disinterested. The food was mediocre at best. The baguette I ordered was stale and the fillings were bland. I expected much more from a place that markets itself as a "magic" charleston. I won't be returning.

- Mike Thompson - 1 star - Baguette Magic Charleston was a complete letdown. The food was overpriced and tasted like it was sitting out for hours. The bread was dry and unappetizing. The portions were small and not worth the price. The staff was unfriendly and acted like they didn't want to be there. Save your money and go somewhere else.

- Emily Smith - 2 stars - I had high hopes for Baguette Magic Charleston, but it fell short of my expectations. The baguettes were bland and lacking flavor. The service was slow and unorganized, and the prices were too high for what was offered. I won't be recommending this place to anyone.

The Influence of Baguettes on Charleston's Food and Culture