In “Making That Dough,” the fourth episode in her five-part series for Gravy, producer Irina Zhorov explores the business of cottage bakeries—and how small-scale bakers make amazing loaves out of home kitchens and converted garages.
This years winner for most most photographed crop! Announcing Dolma, a hulless black barley that hails from Tibet.
Please join us for our Wheat Harvest Festival!! We will have one of our hogs roasted and fresh baked buns from our wheat. We will also have micro greens from @ahavahfarm. This is a real local farm-to-table agrotourism event.
I’ve been waiting for the “right” moment to share some exciting news about the future of Wilmington Bread Company and finally decided that there’s really no such thing so here we go! We signed a lease a while back and have been building out a new production space that will allow us to better serve the community of Wilmington and surrounding areas. I also left my career as a CPA and am now dedicated to producing naturally leavened bread full-time! Finally, we have brought on a couple of new team members that we will introduce soon. The new space will be primarily production to start but may eventually expand to online order pickup and/or light retail.
Lumi’s first farmer’s market was a success! Only four pastries left at the end of the day. See you all again in two weeks (with more kouign amann)!
Big News Y’all - I am beyond excited to share that this week we will pick up the keys to our second location of Small State Provisions and we’re headed over the hill to AVON! This much needed bigger space will allow me to get a ‘real’ bread oven and so much more that we desperately need to continue to grow.
It's easy to miss Anello. There's no sign on the brick building — formerly a gallery space — in this once-sleepy neighborhood near downtown. But peek through those geometric windows and you'll be struck by a bulbous gray oven and the man standing beside it wearing a Pizzeria Bianco shirt.
Today(May 7) marks our golden birthday for Heirloom 🎉. Seven years of grit, grind, hustle, happiness, tears, joy, friends, co-workers
A first-of-its-kind bread will be available in San Francisco Bay Area bakeries in May. The bread — available in bakeries including Rustic Bakery, Jane, Ponsford’s Place, The Bekjr, and Avast — is baked with Hourani flour, a 2,000-year-old heirloom grain.