When the bread wizards at Dozen aren’t churning out baguettes for consumption at a huge chunk of Nashville’s restaurants and grocery stores, they’re experimenting with new flavors and styles to keep gluten fans guessing. How about a Dill Pickle Sourdough? Or a Yazoo Sly Rye Pumpernickel? Would you fancy a Farro, Parmesan and Black Pepper Porridge Bread? Hell yeah, you would. Is there such a thing as a high-carb diet? Because I’m on it now.
Best Bread Mad Science
