LA is the place to be! I had a wonderful time talking with such enthusiastic and curious bread bakers. I can’t wait to get back down there to share my grains.
And it’ll happen. On December 16th, Chef Andre Guerrero will be serving a prix fixe menu based on my grains at Maximiliano restaurant in Highland Park, Los Angeles . Mark Stambler of Pagnol Boulanger will also be feature bread made from my wheat and rye.
Hope you’ll save the date and come for dinner!
Now for some photos of this past visit:
Photos thanks to Corrine Byram!