• Featured,  Relish

    Whole-grain catalyst

    The heat of fire, a touch of smoke, and the rise of artisan grains: there is something dynamic and alive to the process of baking bread. It is a food staple and craft that has become entwined with the human narrative throughout the centuries, from unleavened flatbread and tortillas to 60-hour-fermented sourdough baked to caramelized finish in wood-fired hearths. To Head Baker Greg Wade at Publican Quality Bread in Chicago, bread is about more than a boule, ciabatta, or baguette. It is a craft of memory, community, and opportunity; where the metaphorical rise and return to quality whole-grains can be used as a vehicle to empower the creation of a…