Town Square

Post a New Topic

Let them eat bread

Original post made on Mar 28, 2014

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.

Read the full story here Web Link posted Wednesday, March 26, 2014, 5:33 PM

Comments (1)

 +   Like this comment
Posted by MadamPresident
a resident of another community
on Mar 28, 2014 at 3:20 pm

Dave, is the bread organic? How much does it sells for?


Don't miss out on the discussion!
Sign up to be notified of new comments on this topic.

Email:


Post a comment

Posting an item on Town Square is simple and requires no registration. Just complete this form and hit "submit" and your topic will appear online. Please be respectful and truthful in your postings so Town Square will continue to be a thoughtful gathering place for sharing community information and opinion. All postings are subject to our TERMS OF USE, and may be deleted if deemed inappropriate by our staff.

We prefer that you use your real name, but you may use any "member" name you wish.

Name: *

Select your neighborhood or school community: * Not sure?

Comment: *

Verification code: *
Enter the verification code exactly as shown, using capital and lowercase letters, in the multi-colored box.

*Required Fields

Local picks on 2015 Michelin Bib Gourmand list
By Elena Kadvany | 5 comments | 3,079 views

WUE makes out-of-state tuition more affordable
By John Raftrey and Lori McCormick | 2 comments | 2,809 views

Ode to Brussels Sprout
By Laura Stec | 18 comments | 2,404 views

Charter School Proposal Steeped In Unintended Consequences
By Erin Glanville | 38 comments | 1,645 views

Measure M-- I am not drinking Greenheartís expensive potion
By Martin Lamarque | 8 comments | 386 views