Anna Mindess
Sign language interpreter by day, food writer by night; endlessly fascinated by the interplay of what we eat and who we are.
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Tag Archives: Esther’s German Bakery
Seedy is a Good Thing for German Breads
Germans are justly proud of their traditional dense, moist and chewy breads which come in hundreds of varieties made of whole wheat, rye, oat, spelt, buckwheat, linseed or millet, often mixed with sesame, pumpkin, sunflower, or poppy seeds. Now available in the East Bay from two purveyors. Continue reading
Posted in German Food
Tagged Esther's German Bakery, German breads, OctoberFeast, pumpernickel, rye bread, wheat-free bread
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