Let them eat bread | March 26, 2014 | Almanac | Almanac Online |


Cover Story - March 26, 2014

Let them eat bread

And, lo, they ate it with gusto and have been asking for more every single week

by Dave Boyce

As is common among bread bakers, Portola Valley resident and part-time baker Phil Reilly starts his day early. Not 3 a.m. early, but by 6:30 a.m. on a Wednesday, 32 loaves will be underway: eight of pain au levain, a mild sourdough; eight of corn "porridge" bread, a blend of Italian corn grits, toasted sunflower seeds and rosemary; and 16 of sprouted wheat.

This story contains 470 words.

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