"If you eat in Phoenix long enough, you’re bound to come across Noble Bread on the menu. The celebrated bakery is a staple on restaurant bread boards, a long way from its beginnings in founder Joshua Raducha’s garage. Made with local organic grains and an organic levain (a type of starter), the loaves are baked in a stone hearth, and each takes 36 hours to make. Phoenicians can take home their own loaves from the storefront at Noble Eatery but while there, try some of the bakery’s Italian-influenced dishes using the beloved bread." - Asonta Benetti, Bahar Anooshahr
