Restaurants breaking bread's boundaries Chicago Sun-Times In the basement of Public Quality Meats (837 W. Fulton Market), head baker Ehsan Ganji is plenty busy creating some 10 different doughs for breads for the shop and its sandwiches, plus those for Avec, the Publican and Blackbird. |
Monday, April 23, 2012
Restaurants breaking bread's boundaries - Chicago Sun-Times
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