From farm to oven: the naturally grown to the naturally leavened

From farm to oven: the naturally grown to the naturally leavened

Chris Sanchez, co-owner of Black Eyed Susans, demonstrates how to make naturally leavened bread from the restaurant’s own fermented started. Tina and Jay recently attended the event and dinner meeting hosted by Black Eyed Susans for the Southern Ocean County Chamber of Commerce.

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