I Ate My Weight in Carbs at Boulted Bread in Raleigh, NC | Bon Appétit
"During a four-day visit the author ate at least one item from this bakery each day and raved about the house-milled flour and intensely flavored levain—tangy, soft webs of sourdough with a perfectly crunchy crust. A dense rye loaf and fantasies of grits bread fried in butter stood out, while baker Josh Bellamy’s pastries—especially a deeply browned, textbook-perfect raspberry jam pinwheel and a rutabaga turnover—showcased expert lamination. An everything-bagel–spiced croissant produced audible flaky shards with each bite and was called the best the author had ever had. Sat on a small, sunlit patio, the overall combination of exceptional flour, technique, and pastries left the author almost lovesick and loath to leave." - ByAlex Delany
