The second I round the corner onto H or G from the Park Strip, there it is—that unmistakable aroma of freshly baked croissants, rustic loaves, and yeast breads made by hands that know what they’re doing.
And oh, they know.
They know it the second they spread a layer of ganache on butter-rich shortbread, top a cupcake with strawberry buttercream, or pull an artisan loaf from the oven and tap it to hear that hollow sound. When they add those extra goat cheese-stuffed mushrooms to that focaccia. They’re making people on low-carb diets cheat, sending gluten-free dieters crying home. They’re making the rest of us very, very happy.
Read the rest of Ash's article in this week's Anchorage Press here.
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