Bakery
Bakery
Mill
Mill
Flour
Flour
Leaven
Leaven
Oven
Oven
Bread
Bread
Crumb
Crumb
Epi
Epi
Element
Element
Bakery
BakeryDan in the bakery. Photo by Dina Rudick/Boston Globe.
Mill
MillThe stone mill Dan uses to make his flour.
Flour
FlourFreshly milled organic whole grain flour.
Leaven
LeavenThe solid Desem leaven Dan uses to make his bread.
Oven
OvenA glimpse inside the brick oven as it's being fired.
Bread
BreadA sample of the day's bake cooling on the rack.
Crumb
CrumbA look inside one of the loaves on the table at the Somerville Winter Farmers Market.
Epi
EpiOne of Dan's specialties is the epi, a French style that's twisted and cut before baking to resemble a stalk of wheat.
Element
ElementDan delivers every loaf of bread himself in his Honda Element. Check out the license plate.
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