Cafe Society

Steve Scott, owner-baker of Babettes: "Force your local bakeries to go above and beyond"

Steve Scott Babettes 3350 Brighton Boulevard 303-993-8602 cbabettes.wix.com/babettes

This is part two of my interview with Steve Scott, owner of Babettes at the Source; part one of our conversation ran yesterday.

Are there any current trends or innovators in the bread world that you find particularly interesting? Chad Robertson of San Francisco's Tartine, Mike Zakowski in Sonoma, and Christophe Vasseur in Paris. I'm glad to see these bakers exploring a larger diversity of grains.

See also: Steve Scott, owner-baker of Babettes: "Our bread is not burnt; it's well caramelized"

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Lori Midson
Contact: Lori Midson