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| | London's Calling | Food & Wine (Site not responding. Last check: 2007-11-07) |
 | | But for Michael London, to serve bread means not only to bake it and to sell it—even, as in the recipes that follow, to use it in bread pudding and other dishes—but also to be its servant. |
 | | London began to articulate his philosophy of baking: about using organic grains (or, better still, grains grown by the environmentally and spirituallyconscious farming method known as Biodynamics); about doing everything, except the mixing, by hand; about making breads that express the genius loci, because bread should contain the spirit of the place where it's made. |
 | | London decided there was only one man in the world who could build his dream oven: Ernst Heuft, a fifth-generation oven builder originally from Bell, the German village known as Backofenbauer Dorf ("bake-oven builder's town"). |
| www.foodandwine.com /articles/londons-calling (748 words) |
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