We've often extolled the virtues of stale bread... we love using day-old bread in french toast, strata, bread pudding, stuffing, panzanella.... and we've recently started selling herbed croutons at our distributions.
That's why we were THRILLED to read this recent article in the NYT about stale bread!
Check it out here: "I Buy Fancy Bread Just to Let It Grow Stale. Here’s Why." by Samin Nosrat
Dear Breadfriends, A number of you have recently written to ask about whole grains: Which of our breads are made from whole grains? What do we think about whole grains? Why do we make any breads that
October 28, 2014 Dear Breadfriends, Crustfund Members, and Fellow Travelers, Our bread is a little sad today, and so are we. None of the loaves looks as beautiful as we would like it to. None has the
Dear Breadfriends and Crustfund Members, Happy Fall! Man, did that fly by. I don't need to tell you that it's fabulously beautiful around here. You can see it yourself. Count us all lucky. As the end