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"Credited with jump-starting the city's artisanal bread movement in 1988, this pioneering bakery built its reputation on a signature sourdough starter developed from flour, water, and wild yeasts harvested from grape skins. The home-baker–focused guidance begins with a 14-day starter and maintenance regimen (it takes two solid weeks to develop), after which a wide range of loaves become attainable — from olive-herb bread to chocolate sour cherry bread." - Cathy Chaplin