I could live on bread and water…

…but only if the bread came from Terra Breads and I could choose from anything that they make.  My all-time favourite is the fig & anise loaf, which is dark and dense with pockets of licorice-y goodness and dark dried figs.  However, the green olive loaf is a close second.  Their levain loaf uses a mixture of white and whole wheat flour, and is leavened using a sourdough starter.  The resulting texture is yeasty and porous, with a satisfyingly crunchy crust.  

It’s expensive stuff – about $5 for a large loaf – but well worth it.  The only trouble is, it doesn’t last that long.  I dare you not to eat an entire loaf in a day or two. 

Terra Breads
various locations in Vancouver
www.terrabreads.com
Terra Breads Cafe on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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