Maurizio Leo is the baker behind the food blog "The Perfect Loaf." He recently won the Saveur Blog Award in the food obsessive category. His site is an ode to sourdough bread where he showcases long slow fermentation and food without shortcuts. His obsession is evident in his detailed instructions and gorgeous photos, but it's his care and generosity that truly stand out, as he engages his community of bakers with tremendous hospitality. Offering an ever hopeful view of food's continued power to connect and nurture in the modern age.
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Maurizio Leo is the baker behind the food blog "The Perfect Loaf." He recently won the Saveur Blog Award in the food obsessive category. His site is an ode to sourdough bread where he showcases long slow fermentation and food without shortcuts. His obsession is evident in his detailed instructions and gorgeous photos, but it's his care and generosity that truly stand out, as he engages his community of bakers with tremendous hospitality. Offering an ever hopeful view of food's continued power to connect and nurture in the modern age.
Chef Aaron Adam's evolution has been from fine dining and French food, to taking pâté off the menu, to grass-fed beef to finally opening plant-based restaurants; first Portobello and now Farm Spirit. He and his team are working to create original and modernist interpretations of Cascadian cuisine. Thinking of Cascadia as an alternate universe whose people decided to never eat meat again.
Snail by Snail
Maurizio Leo is the baker behind the food blog "The Perfect Loaf." He recently won the Saveur Blog Award in the food obsessive category. His site is an ode to sourdough bread where he showcases long slow fermentation and food without shortcuts. His obsession is evident in his detailed instructions and gorgeous photos, but it's his care and generosity that truly stand out, as he engages his community of bakers with tremendous hospitality. Offering an ever hopeful view of food's continued power to connect and nurture in the modern age.
