Thank you to David Smith, baker and owner of Smittybread, for spending some time with me the Tuesday before Thanksgiving. Although the bakery was closed that day, he and his staff were hard at work mixing doughs, shaping loaves and rolls, baking cookies and pressing out croissant dough. The bakery is open Wednesday through Saturday each week, and even with those limited days, it’s hard to imagine just how many loaves and pastries have to be prepared each week keep up with demand, and the hours necessary to do it.
My favorites so far are the baguettes and croissants. I’ll be back to try more breads in the future!
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