Pain de Terroir

Bread-sm

Shopping for groceries this evening, I noticed that one of my favorite local bakers, Red Hen Baking Company of Middlesex, Vermont, now offers a loaf made of Vermont-grown wheat. They call the bread “Cyrus Pringle” after the Charlotte, Vermont, botanist and wheat breeder who believed “Horticulture to be one of the most innocent and ennobling avocations of man.”1 The wheat in this bread hails from Aurora Farms and Gleason Grains, both of the Champlain Valley. (Read more about Red Hen’s efforts here.)

It’s terrific; a little sour, a little sweet, with a nutty, chewy crumb and a gnarled crust. The perfect loaf from my terroir.

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