the bread itself is done very well and the texture...but.....
the bread itself is done very well and the texture and flavor show it. However, the bakery in the NYC metropolitan area is located in Carlstadt N.J. Does anyone know how, if at all, the bakery uses its most important ingriendent,,,water? Is it checked for heavy metals and other contamenents? Is it filtered and then checked or is it taken right from the tap? Anyone out there know?
