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Bread is broken

from The New York Times

On the morning of July 13, like most mornings, Stephen Jones's laboratory in Mount Vernon, Washington, was suffused with the thick warm smell of baking bread. Jones walked me around the floor, explaining the layout. A long counter split the space down the middle. To the right was what Jones called "the science part," a cluster of high-tech equipment designed to evaluate grain, flour and dough. Jones, who is 58 and stands a daunting 6 foot 5, calls to mind a lovably geeky high-school teacher. more


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