Local Uprising In Home Kitchens And Back Yard Ovens

Micro-Bakeries Offer Bread That’s Truly Fresh

In home kitchens and backyard ovens around the country, small-scale bakers are fermenting a revolution—and the artisanal offerings go far beyond baguettes

In yet another example of the Restoration Economy at work, small scale bakers are carving out loyal followers and turning them into  new customers for a mutually sustaining exchange.  After all, bread is life, no? Read more by Katy McLaughlin in the Wall Street Journal.


Pagnol Boulanger (Los Angeles) | In 2011, the health department busted nonprofit consultant Mark Stambler for selling homemade bread. He lobbied for passage of California’s first Cottage Food law, which allows bakers to work at home. Today, he mills organic flour and hand-kneads about 25 naturally leavened loaves weekly.  

See The Bread Of Life – The French Way

The Bread Of Life – The French Way

The French know their bread. Bread and water, the basics of life are still offered free in restaurants by law. If you have to spend time in prison, opt for a French one.

The French have a Grand Prix de la Baguette de la Ville de Paris each year. We have processed food like products masquerading as bread. Given the choice, which bread would you eat? Find a local baker and ask for a sample.

Jury Member Pascal Barillon Sniffs French BreadSlice Of Wonder Bread

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