In the 1990’s, bread was a sad scene in New York. Most bakers were churning out fluffy white stuff made with industrial yeast. Thankfully for New Yorkers then (and us now), along came a pioneering woman with an artisanal vision. Amy Scherber changed the landscape of bread baking in the city, introducing her sturdy, chewy, flavorful breads with natural starters. Read the story for more on the woman and the bread that inspired the crusty loaves we enjoy today.
IN OUR CURRENT ISSUE: Amy’s Bread
