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Artisanal Bakeries Thrive On Long Island

March 12, 2018: 12:00 AM EST
The term “artisanal” has become a handy marketing claim these days, but when applied correctly it means handmade using traditional production methods. Several bakeries on Long Island can now make that claim because they are baking hand-formed loaves of artisanal bread – baguette, batard, boule, ciabatta, Pugliese, sesame-seeded semolina or caraway-seeded rye — using techniques that originated in France, Italy, and Germany. The trend began nearly 20 years ago with the opening of Blue Duck Bakery in Southampton and has since spread to other counties. Five genuinely artisanal bakeries now flourish in a region once known as “a dead zone for great bread.” [ Image credit: © Blue Duck Bakery ]
Erica Marcus, "Long Island Bakeries Making Amazing Artisanal Breads", Newsday, March 12, 2018, © Newsday
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