BREAD. Wheat with a rye starter and a touch of cashew Caraíbe gianduja. The crumb is soft, moist, and open.#chocolatier #artisanbread #localfood
Bread every Friday
BREAD. Wheat with a rye starter and a touch of cashew Caraíbe gianduja. The crumb is soft, moist, and open.#chocolatier #artisanbread #localfood
You must be logged in to post a comment.