You know when there is a line eight people deep waiting to buy an item at the Farmers Market that they are selling something good. In Rick and Deborah Stone’s case, it’s more than 10 varieties of organic bread made
in their new mobile wood-fired hearth bread oven. The made on-the-spot baguettes sell out first (so get there early) followed by the wonderful hot Golden Semolina loafs covered in poppy and sesame seeds that he makes later in the morning. Not to be missed are the English Muffin Bread and Seedy Rye loaf which are both amazing toasted and made into BLT sandwiches with fresh tomatoes. There’s also cinnamon rum raisin and rosemary olive sourdough. The breads are amazing right out of the oven, but they all freeze well, just thaw and bake in a 400 degree oven for 10 minutes and the crust will be crispy again.
