rumors have it that Michael Roades, the head baker at Sel de la Terre, was departing to open his own bakery ... a worthy thought, as the bread has always been better there than the food.
people at formaggio kitchen said he had gone to Via Matta, but they were still selling baguettes with his name on it (at formaggio)
anyone know the real scoop on this guy?
breads from SDT just have not been the same lately.
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