OAKLEY — With a growing library of books on making bread and a commitment to constantly perfecting his creations, Mark Mena creates about eight to 10 loaves of artisan breads daily out of his Oakley ...

Jeff Hertzberg and Zoe Francois' No-Knead Artisan Free-Form Loaf requires only five minutes of active time in the kitchen. (Michael Lloyd/The Oregonian) Making high-quality artisan bread is ...

Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required! ___________ ...

Tom Edwards inhaled deeply from a stainless steel bowl of freshly mixed sourdough bread dough, mixed from organic wheat grown in Kentucky. “Smells like cut grass,” Edwards told students in his artisan ...

A Queens bakery is attempting to help the city’s next generation of artisan bread makers rise. Davidovich Bakery was awarded $25,000 to create a baking incubator and training program at its Woodside ...

A new neighborhood bakery is operated by a lifelong baker whose passion for baking bread grew stronger after discovering ...

FLOUR POWER: “The baking community, broadly, is incredibly supportive,” says Old World Levain Bakery owner Susannah Gebhart. “There is a lot of shared knowledge, openness and community among bakers.

From now until we publish the 2016 edition of Best of Phoenix, New Times is naming 100 Tastemakers — members of our local culinary community who help shape the way we eat, drink, and think about food ...

During the pandemic, when bread making became a thing, home cooks were busy fussing with yeasts, proofing and sourdough starters to make their own crusty loaves, one mother dough at a time. During the ...