Our Daily Bread

This week on television we try our hand(s) at making bread.  Not just any bread, but bread the way they bake it at the new Dakota Harvest Bakers in downtown Grand Forks.

Paul Holje and lead baker Scott Peters let me into their kitchen.  Why, I don’t know.  They tried to show me a few of the tricks of the baking trade–with minimal success.

Most Dakota Harvest Bakers bread is made with only flour (from the North Dakota State Mill and Elevator), water, salt and yeast.  Believe me, that’s enough.

Besides the bread, my favorite is something called Gibassiers, pastries flavored with candied orange peel and anise and sprinkled on top with sugar.  They cannot be described.   

3 Responses

  1. Ryan

    WAY, WAY, WAY, TOO EXPENSIVE!!!!!!!! IT WILL NEVER MAKE IT AT THE PRICES IT IS CURRENTLY CHARGING!!!!

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