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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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TODAY

Thursday, March 28

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Business Fri Dec 12 2008

Doughy Disappointment

Flourish multi-grain bread I am a big fan of Flourish Bakery Cafe, the year and a half old bakery located on Bryn Mawr underneath the red line el tracks. It's the closest bakery to me that sells real, good, crusty bread. Its bright, candy-colored interior is cheery and warm, and the cupcakes and sandwiches are perfectly good, if a little on the pricey side. Usually, I go just for the bread, though. I buy a big loaf and live off it for a few days, knowing that fresh bread is best eaten quickly.

A few days ago, I bought a big loaf of multi-grain. It was covered in seeds and oats, and the crust was a deep, toasty brown. I enjoyed a delicious hunk from one end of the loaf at lunch, but later, when cutting off slices for sandwiches at dinner, I noticed something that it pains me to write about now. The chewy inner center of the thick loaf was a little, well, too chewy. In fact, it was pretty much still dough. I'd expect this irregularity if I had baked the loaf myself at home, but I was sad to find that my professionally-made bread was so drastically undercooked. I'm hoping this batch was an anomaly and that my next loaf from Flourish won't be quite as raw.

 
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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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Editor: Robyn Nisi, rn@gapersblock.com
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