THANK YOU FOR 19 YEARS! THE SHOP IS CLOSED, BUT THE WORK GOES ON...

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A Day in the Life | At Our Cafe

Next Bread: Sourdough on Friday

September 7, 2018 by Richard Tango-Lowy

Just finished baking this week's GOOD BREAD: small farm whole wheat and rye with zatar and Guatemalan milk chocolate.We make all our breads begin with our own starter and a 3 day ferment.#chocolatier #artisanbread #bread #boulangerie #madeinmanchesternh #localfood

Just finished baking this week’s GOOD BREAD: small farm whole wheat and rye with zatar and Guatemalan milk chocolate.We make all our breads begin with our own starter and a 3 day ferment.

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What’s Next?

The Shop is Closed

Bars and bonbons are finished, the cafe is no more--
We've wrapped up production and closed up the store.

Watch this Site for our Continuing Adventures...

Richard Tango-Lowy
Concepcion, Alajuela province, Atenas, Costa Rica


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