"The art comes in any time you touch the dough. It's something you become familiar with, something hard to describe in words, knowing when it's just right," said Mike Runsvold, head baker at Le Cafe de Paris/Gaston's.
Runsvold, who has worked with artisan breads for 10 years, has watched with interest and excitement as more and more Boiseans develop an appreciation for breads made with local and pure ingredients. The micro-trend inside of a larger local food movement has had a ripple effect that is bringing artisan breads to many great restaurants, supporting local farms and refining palates.
Want to know more? Check out Annual Manual Wednesday.