Aug
16
2008
Slice of Life
(Saltscapes Magazine, Sept/Oct 2008)
It’s hotly debated whether the best part is the smell or the taste. But for baker Lorenzo Richard, fresh-baked bread is about family, tradition and culture.
By noon, the loaves are lined in rows like kernels of Indian corn. The crisp brown crust varies in shades of golden brown to mahogany. To do the bread justice, it should be cut thick while still warm, then slathered with butter and molasses. It’s been hotly debated whether the best part is the aroma, the taste or the remembrance of kitchens past.
With a history as old as civilized culture, any bread in its purest, simplest form has the power to evoke vivid memories.
