Friday, May 20, 2016
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O Bread Bakery in Shelburne among the first of its kind
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"Conway, 66, and his wife, Carla Kevorkian, 65, opened the bakery 39 years ago — making it probably the first bakery in Vermont (and certainly among the first) to make naturally leavened, European-style breads." -Sally Pollak, food writer
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Monday, January 20, 2014
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O Bread Bakery featured in Healthy Living Market & Cafe's blog
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Thank you to the wonderful Healthy Living Market and Cafe staff member who wrote a great blog post about us! We're glad to work with such lovely people.
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Friday, January 17, 2014
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Vermont chefs & food writers pick their 5 essential foods
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"If by “essential” you mean can’t-get-through-the-kitchen-day-without-it, my list is boring: Farm eggs, olive oil, garlic, coffee and dark bread. If you mean the foods I savor most, anticipate and linger over, only artisan bread (Gerard’s, Bread and Butter Farm three-seed, O Bread sesame wheat) stays on the essentials list." -Candace Page, food writer
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Friday, May 10, 2013
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O Bread Featured in "Bread Lines,"
a Bread Baker's Guild of America Winter 2013 Publication
Baking with Whole Grains:
(and Saving the World)
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I came to the work of breadmaking with a marked predisposition to favor whole grains and whole grain flours. We had just come through the 1960s. I won’t re-hash the story of those times since the phrases about “a time of change” seem overdone. Maybe you had to be there. Let’s just say that by the early ’70s, although some dust had begun to settle on that period of cultural turnover, many of the issues were very much alive and developing.
Read more in the attached article by Chuck Conway
Member, Bread Baker's Guild of America
Owner, O Bread Bakery.
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