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This Bread Has An Upper-Crust Flavor

Brett Fontana’s bread dough develops a split personality.

Some of the slightly sourdough mixture is made into Fontana’s flavorful herb and garlic bread, rich with extra-virgin olive oil.

Some of it sits a little longer before becoming an Italian-style naturally aged sourdough, plainer in appearance but just as distinctive in taste.

Fontana, the chef at Luna, suggests sprinkling the breads with water and heating in the oven for a fresh-baked feel.

Price: $2.59 to $2.99 for herb and garlic bread, $1.99 to $2.59 for aged sourdough.

Available: Most larger supermarkets, along with specialty stores.

MEMO: Do you have a food find? Send it to: Food Finds, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.

Do you have a food find? Send it to: Food Finds, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. Call 459-5446; fax 459-5098.