We're enjoying some aleppo pepper cornbread with maple butter (via this recipe).

Just make sure to let it cool before you dig in!

ed. note. I'm reposting this as it seems to have disappeared.


[1. c. lynn]

I usually don't eat very much bread in Tokyo—or really rice for that matter. But some of the bakeries here have the most delicious breads, so once in awhile I cave in. For breakfast this morning, I had this delicious artisanal walnut and currant bread with a fine cup of coffee at Levain Bakery near Yoyogi-uehara station. No butter necessary.

[1-2. c. lynn]

A friend of a friend runs a bakery called Rise Up! Artisan Breads in southern Oregon as part of a sustainable cooperative or community supported agriculture (CSA) program at Full Bloom Farm. They bake in a Spanish wood-fire oven with organically-grown sprouted grains and offer the most delicious varieties of bread like sprouted walnut and apricot, olive, and a honey multigrain. At the moment, the breads are only available through the CSA, so if you live in the area, it's definitely worth it to join the CSA for the bread alone. The multigrain pictured above is moist without being too granular or dense and has a smooth crust with notes of honey and a satisfying nutty finish.

[1-2. c. lynn]