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Bakers and Baking

Humanity has been making and eating bread – at first unleavened and then later leavened with a variety of yeasts – for thousands of years. It was about 10,000 years ago that man began to domesticate the cereal grains that would become bread.

This collection of exclusive GoodFood World articles introduces you to bakers – large operations and small – and bread baking.

Essential Baking - Seattle’s Biggest Small Bakery

When he was a child, George DePasquale’s quintessential (and large!) Italian-American family gathered every weekend to make food for the coming week – for the whole family. Fresh pasta hung drying over the backs of the sofa and chairs and lay curled on the beds, pots of sauces simmered on the stove, and piles of fresh fish were cleaned and frozen. And Mama always baked bread for the family. It was the homemade bread and exposure to the bakery down the street that made those years so important to George. He literally grew up with “flour in his hair;” baking bread all his life.
Read more: Essential Baking – Seattle’s Biggest Small Bakery

Let them eat bread!

Amanda Irving and René Featherstone are an unlikely partnership and yet it takes both – the farmer and the baker – to turn an ancient grain like spelt into delicious bread. American consumers have strayed a long way from real food and real bread. René and Amanda are on the path that farmers and bakers have followed for millennia: growing good grain and making good bread. Long may that partnership last!
Read more: Let them eat bread!