Loaf­ing around

The Phoenix - - FOOD -

Ready. Set. Bake. At Spring Mill Bread Co. in Wayne, “the week lead­ing up to the hol­i­day is one of our busiest weeks of the year,” noted co-owner Lori Ker­pius, who sells four kinds or rolls, plus scones, muffins and more.

Spring Mill herb bread stars in her clas­sic stuff­ing recipe, which “has a huge fol­low­ing,” she said.

“And don’t for­get an ex­tra loaf of bread for left­over tur­key sand­wiches!”

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