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Los Angeles Times

January 18, 2016


At Seed Bakery, Joseph uses natural levain and whole-grain flours, baking spelt boules and loaves of 100% rye adjacent to the few crowded counters. The breads — farro, einkorn, kamut — chalked on the board make the place sound more like a heritage seed bank than a boulangerie.

Los Angeles Times

January 19, 2016

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