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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.
This isn't your typical farm and these arent typical farmers. You won't find tractors or livestock but you will find farmers. Mushroom farmers. Cultivating gourmet mushrooms from ingredients as simple as sawdust and wheat bran.