I thought I would just give a plug for a local bakery which has recently changed to real bread making.
They produce all hand-formed, no-additive, slow-ferment breads with a European influence - in a stone floor oven - including a very nice sourdough.
I hope to encourage their business in the hope that this style of baking is successful for them, and, if I don't make enough of my own bread sometimes, I can buy locally REAL BREAD which I can trust!
Good Luck, Blackberry!
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