When it comes to yeast, I get excited. The more the merrier, in my opinion.
Lawd yes, child, just hear me out…
Any preparation. Any time of day. Any variety.
I am a bread enthusiast, willing and eager to welcome any loaf into my home.
…Until now…
(Enter recent trip to V. Richards in Forest Park)
Hint: If you top with creamy local Fontina and throw under the broiler for a few minutes, heaven will be waiting when you open the oven door. Bonus if you add a slice of juicy heirloom tomato, just to give it something to sop up off the plate. (Tested and approved!)
Hear this now: I have been baptized in the fountain and now I am forever a (sliced) bread purist. ‘Tis true. From this point forward I am willing to pay the almost seven dollars (!!) a loaf for the V. Ricahrds mutli-grain. (Sorry, Sweet Pea. I’m sure they have scholarships for aspiring college students whose parents blew all their income on culinary thrills…)
Why?
It’s baked fresh daily. It’s full of delicious, wholesome ingredients and without preservatives. When topped with (any) cheese and toasted, it becomes a slice of heaven. It’s made locally. It’s really yummy.
Thus, I give you six reasons. Do you need more convincing??
Yea, if yeast isn’t your thing (and that’s means there’s jus t more for me), pay a visit to V. Richards anyway. I promise you’ll find something that will feast your fancy. I’ll be keeping watch from the bakery line…
