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Breads

  1. The Dish
    Why Semilla’s Einkorn-Buckwheat Bread Is Worth Paying ForMade from a combination of ancient grains and organic flours, its complex flavor speaks to the magic of long fermentation and precision technique.
    By Rob Patronite and Robin Raisfeld
  2. New York Cooking
    The New Guard of Grocers: 44 Specialty Food Shops That You Need to KnowButchers, bakers, pickle-makers, and spice merchants.
    By Robin Raisfeld, Rob Patronite, and Mary Jane Weedman
  3. Openings
    Le Pain Quotidien Is Now OpenThe bakery and cafe might have given away the house the other day, but today it’s open for regular business.
    By Collin Keefe