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LOUIS BROMFIELD
In 1992, a small boulangerie opened its doors on Cape Cod, with nothing more than flour, water, salt, and an Old World belief that bread should be at the heart of the meal.
That single loaf became a bakery, a café, a roastery, a restaurant, and a family.
The story is still rising.
Some of our breads take up to 36 hours to produce. Time is not a cost — it's the most important ingredient.
Salt, flour, water. No preservatives, no artificial ingredients. The Old World way is the only way worth doing.
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@pain.davignon
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