The South Slope and Windsor Terrace favorite is solidly a family business.
Gus Reckel, the lanky French longbeard behind L’imprimerie, arrives at 4:00 a.m. each day to start baking.
You don’t feel like baking this year? Here’s where you can order pie.
“Syrian bread” holds a world of flavors.
Most supermarkets’ in-house bakeries are mediocre, but the new addition to Fresh Fanatic, the two-year-old grocery in an old chocolate factory on the corner of Washington and Park, is the delicious exception.
Matthew Tilden—the man behind the ridiculously rustic Scratchbread, each craggy, densely delicious loaf tied with a bit of twine—bubbles over like just-fed sourdough starter…