Here and Now Toronto | Feb 27, 2013 | 6:14
Food Column: Elton on Artisanal Bread
At any supermarket in the city these days, you'll find all sorts of bread. There's olive boule, multigrain, baguettes--breads that the signs and the packaging call "artisan bread." We've gone way beyond sliced bread in Toronto. But is this bread really worthy of the artisan label? Is there real artisan bread in our city? Our food columnist Sarah Elton told us the story behind the bread and found out that artisan really means par baked. That is bread that is partially baked in an industrial facility, flash frozen, and then shipped to the supermarket where the baking is finished and the loaf is sold as fresh, artisan bread. She talked more about this.