Vendor Feature: Noble Bread

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Meet Jason Raducha and Claudio Urciuoli the bakers behind the beloved Noble Bread.  These two believe in using old traditions to make their loaves.  It takes an astonishing 36 hours to make one loaf of Noble Bread.  They hand knead the ingredients together and slowly levain the bread before baking it in their stone hearth.  The non-gmo flour come from a miller in Northern California, the salt is sourced from a purveyor mining salt beds in Utah.  “When you have only three ingredients, you have to pick the very best,” Urciuoli says.

Slice it for breakfast, make fresh sandwiches to pack and go, or grill it up with summer vegetables and try our featured grilled panzenella recipe.

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