Kitchen
4 min read
What we do with the bread we do not sell
Tomasz Wren
Day-old sourdough becomes croutons, crumb, pudding and the best toast in the county.
Nothing baked here is thrown away. Yesterday’s bread has three lives.
Toast, crumb, pudding
The best loaves are sliced for toast at breakfast on Saturday. The end pieces become breadcrumbs for the spaghetti. And whatever is left goes into a pudding with custard and marmalade.
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