Pain

A few days in Seoul starting right now. Where do I go?

In repose. I will not be making bread on any regular basis for a bit. I’ve had a lot of moments over the existence of this iteration of this business since 9/1/2015 that will be with me forever, some haunting, some blessing, but all I am in gratitude in having. And for all the people who have been involved in one way or another, I thank you. There is much more to come. Sincerely, Davey

Today’s food brought to us by: dried then suitably simmered corona beans and imported macaroni product. No bread pics today hahahahahah!

70% durum. Teeter tottering between technical and I am my own spirit animal captionage.

The country is big. The country is good. @blessmelordforihavesneezed

Inchoate=slop usually

Rain clouds of cheesy and minerally-flavored cotton candy within Lays potato chips crust. Smells like an armpit deodorized with French scent.

@kitchentown today. Toasted oat porridge. Whole wheat rye. Country.

@thepainshop now!

ATTENTION SAN FRANCISCO: get @painbakery @foodhallsf these days and also put in your Thanksgiving Day orders for pickup Thursday morning @foodhallsf

Shimmer @thepainshop today til 6

Oakland today. 4pmish @thepainshop 482B 49th St in the Temescal Alley. Not quite official but bread is in transit so it’s worth a mention.

Shout out to @portsidebakery and @portholekid because in a bittersweet moment half of these croissants blew away in the gentlest of breezes. Get the remainder of em while they’re hot (now) @kitchentown @pickmeupchocolate (slightly later this morning)

Little sesame for big snacks. @kitchentown today!