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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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