Bread Bread Bread

Dustin Cutler's bread bakery, Normal Bread, has opened in Geneva. Hurrah! We had samples of various breads earlier, but can now attest to wonderful bread available in the mornings at his Washington Street store. (You can get a cup of coffee too, I think.) Most recently, we tried sour dough olive bread. Let's just say it is gone and we bought it Saturday. This is a truly great bread. Lovely kalamata flavor. Organic flour. Nice balance of flavors. Nice texture. Cuts well. Works well with no butter, no olive oil, no nothing. Just eat it. Wow. We also tried cranberry rye bread. The tartness of the cranberries illumines the rye, which avoids the sweetness of many rye breads. Little explosions of redness in your mouth. I liked it a lot when I tried it in the bakery. I admit it: I bought some and brought it to my office where I am not so subtle in my efforts to ensure this bakery is highly successful. The other option was a 7 grain bread, warm from the oven. Each one priced reasonably -- and substantially more weighty than Wegman's pseudo-bakery breads. (and, okay, I admit it, I like Wegman's breads.) My point is: Dustin's bread is a very good value for your money and buying it means you can support local business at the same time. Rumor has it Madderlake will be serving Normal Bread. And, rumor also has it that on Saturdays Dustin will make something sweet. More danger even than all this bread?

Not only is the bread tasty, but the venue is wonderful. The light woods. The ovens. The people. Those oh so lovely smells. Go there. Buy bread. Eat it in slices. Make it into sandwiches. Try a bread pudding. Go back for another variety. And, let others know what you think right here, including whatever punning you are driven to my the very notion of normal bread, any fears of widespread normalcy that keep you up at night, your favorite day to eat normal bread, and/or . . . . . more.

Click here for an interview with Dustin from this summer.