COOK-June 2010 By Annemarie Ahearn Styling + Photography by Stacey Cramp
Bread is simply flour, water, sodium, and persistence. The bakers add the labors of love at Tim Semler and Lydia Moffet’s bakery in Brooksville.
We get to Brooksville, greeted by a chorus of woodcock and peepers in an night that is otherwise still. We drive the deserted seaside road to Tinder Hearth, a village bakery with www.hookupdates.net/escort/burbank/ very little of a village, house to seven bakers who will be additionally a band of musicians. On Sundays in the summertime, they host an open mic inside their barn—and the baking and performing seep late to the evening. The bakery sits in a classic, sprawling farmhouse with a warm range at its center. Continue reading “The Maine Mag | Leftover bread goes well with Romesco, a Catalan sauce that pairs splendidly with anything from the grill—meat, seafood, or potatoes.”
