Clear Flour News

July 01, 2006

We are now offering our fresh pizza dough as a complete "kit" with pizza sauce and a custom cheese blend from Capone Foods of Somerville. Available every day after 1:00 PM.

To see pictures of our breads and ideas for heat-free summer cooking, check out the sandwich article in the May issue of Boston Magazine.

On June 12th we were honored to play host to a Bread Bakers Guild of America Master Class, for professional and serious home bakers alike, taught by Jory Downer, owner of Bennison's bakery in Chicago. Bennison's was started 68 years ago! Jory, the viennoiserie team member of the winning Bread Bakers Guild Team USA 2005, won the title of Champion du Monde de la Boulangerie at the prestigious Coupe du Monde de la Boulangerie in Paris last spring. If you shopped at Clear Flour on June 12th and were startled by the crowd we had packed in here; bakers from eight states took the class and then swapped techniques and formulas that we are all looking forward to experimenting with.

Community Newspaper's TAB Readers Choice Awards 2006, just named us the #1 bakery in Brookline.

 

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