S2E2 - Bread Riot Bakehouse: Hijacking Biology for Deliciousness
- Author
- Idaho Food Works
- Published
- Wed 19 Jan 2022
- Episode Link
- None
In episode 2 of "Field to Flour," we talk with Phillip Massey, baker and owner of Bread Riot Bakehouse in Salt Lake City, UT. Phillip has used flour from Hillside Grain from it's genesis and is an advocate for using fresh-milled flour. Join us as Phillip describes his journey into baking full time with local grains.
