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"An artisan baker with a deep passion for grains producing naturally leavened breads and pastries—standouts include an ultra-creamy Basque cheesecake, poppyseed babka, Swedish cardamom buns, brioche, sourdough pretzels and inventive loaves such as organic polenta-and-rosemary and pomegranate-molasses with flax—made with whole-grain flours from Barton Springs Mill and sold via newsletter signups, with Venmo/Zelle payments and Sunday contactless pickups." - Veronica Meewes