Month: September 2014

As the economic storms of 2008 and 2009 which troubled the waters of Samuel Fromartz's freelance writing career at the time. He was forced to seek his daily bread — the kind that helped support the family, including his wife, Ellen, and their daughter, Nina — by transforming his sanity-restoring hobby into story fodder. Fromartz persuaded a start-up travel magazine to send him to Paris to work at Boulangerie Arnaud Delmontel and study the techniques for producing a proper baguette, that slender, slowly fermented cylinder of flour, water, yeast and salt, the pinnacle of French bread. The resulting Afar magazine story documented Fromartz's own slow rise to baguette mastery. …

Straight from Belgium are our new fresh&easy single serve Belgian waffles. Offered in 2 flavors, “traditional” vanilla and chocolate chip, these waffles are made from a traditional Belgian recipe and are entirely natural, containing no preservatives or artificial colors. …

Its fans call it the “Best Bread in the Universe” – a bold statement for a brand that until now was only available in Western states. That’s about to change. Today, Dave’s Killer Bread announced national expansion with distribution into Midwest and Southeastern states. In all, retailers in 25 U.S. states – plus Canada – now sell the No. 1-selling organic bread in the U.S., with full distribution expected by winter 2014. …