T he wafting, sweet smell of wood fired bread from Sub Rosa Bakery permeates a radius of blocks in Church Hill, just east of downtown Richmond, Virginia. Thoughtfully-sourced, organic, regional and heirloom grains are stone milled and sifted or kept raw, then worked into spectacularly baked, crafted loaves of bread out of Sub Rosa’s dual-level retained heat brick oven. in historic Church Hill, Virginia, a timeless craft is being given modern root. ![]() It’s November (finally), and at Sub Rosa Bakery located at 620 N. In addition, we take a look at Virginia’s Bloody Butcher corn kernel transformed by these artisans and talk about why Richmond, Virginia, is the place to be for artisans sharing their craft. Amid autumn’ s flare, American poets Charles W right and Robert L owell captur e the spirit of the season, penning lines like “ umber and burnt orange under the spoked trees” and “burnished, burned-out, still burning.” This autumn, here at Machine Era, we celebrate the flair of our own pair of Richmond bread makers who hone their craft at their self-started, wood-fired, rustic stone milling and bakery operation in historic Church Hill, Virginia.
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