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Emerald and Jon work together at the new oven to find the right balance between artistic quality and efficiency with the loader. Scoring and baking whole sourdough loaves as well as baguettes.
Cracking an 8-year-old bottle of Aphrodisia as well as pulling nails on some barrel-aged Aphrodisia.
Scaling up from the garage to the new bakery offers many efficiencies, but it also presents its own set of unique challenges.
Traditional mead made with honey, water and yeast is a perfect way to capture and enjoy the nuance of these local honey varietals.