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Article: Consultant feels knead to get word out on bread.
- Article from:
- The Boston Herald
- Article date:
- May 27, 1998
- Author:
CopyrightCOPYRIGHT 1998 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Bread is the staff of Peter Franklin's life. Literally. Under the auspices of his new company, PeterBread Consulting, Franklin teaches restaurants how to bake and serve the best bread possible.
"Bread is in virtually every culture in some form, whether it's a tortilla in Mexico, bao in China, nan in India or a nice crusty baguette in France," said Franklin. "Americans are getting away from the supermarket breads, the long shelf-lived breads. We are finally embracing artisan, hearth-baked breads - a high quality, flavorful, nutritionally good loaf."
A former California restaurateur who turned pastry chef when he moved to Boston in 1992, Franklin operated ...