Editorial Reviews
Chef and baker Bill Clay keeps things strictly artisanal for breads and wicked pastries. Vintage levain proofs the sourdough and an on-site mill grinds organic Red Fife, kamut, and spelt. Pick up a baguette with the morning pain au chocolat or Saturday-only gibrassier, an up-market sticky cinnamon brioche with toasted nuts, dried fruit and candied orange. Other loaves run from buttery white...
by vanmag
on October 22, 2009 from vanmag