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