5 Apr

Is there anything better than really good bread? Crisp on the outside. Chewy on the inside. Just a bit of salt to complement the earthy allure of good flour, water, yeast.

Hold on, ‘cuz it’s comin’. Michael Eggebrecht, who founded the original Loafer’s in Bingen in 1996, wants back in the game. His family has a hand in the dough for more than 120 years, and although he works as a consultant to help start other bakeries, he saw an opportunity to do his own thing in the recent closure of Panzanella.

Friday afternoon, he was in there with his son, testing recipes and ovens. And giving away free loaves — delicious loaves, I might add. I was chewing some of his fine ciabatta as I strolled around First Friday.

Michael says it will be called either Eggebrecht Baking Co. or Eggebrecht Artisan Bakery. Either way, look for an opening in early May. Dibs on the first loaf.

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