WRIGHTSVILLE BEACH — In 2019, when Kevin Connor went on the hunt for the best pizza dough recipe, little did he know a newfound passion would rise instead.
From the pages of “Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza” by Ken Forkish, Connor became inspired by the art of making the perfect loaf of naturally leavened bread. A mere interest as a hobby has since organically grown into a business, Wilmington Bread Company.
“Probably 75% of the book wasn’t about pizza at all,” Connor said. “It was about bread. And my boys love bread.”
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