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As the seasons change, so does the bakery. Bigger batches to bake and more things to test as we enter the fall season.
Many hands make light work and the operations at the bakery wouldn't be possible without a highly skilled team. Working together making a variety of delicious sourdough products.
After a quick harvest of blue oyster mushrooms, Mike brings them to Chef Zion at Tratto to prepare a unique spin based on the classic Roman dish pasta alla gricia.
Entering the busy season and taking on larger workloads. Each week the sourdough process continues to evolve as we adjust to changes around the bakery.