Mark Bittman
👤 SpeakerAppearances Over Time
Podcast Appearances
It's majority whole grain.
I brought you three.
I brought you a cornbread, which people go insane for.
It's like wheat flour, corn flour.
Not cornmeal, but corn flour.
Baguettes that are 50% whole wheat and 50% white.
And then that whole wheat that I had to eat some of this morning, which is why you're getting three quarters of a loaf.
We were like, are we going to have some toast this morning?
And I was like, I was going to bring that to Tom.
But yeah, let's have some toast.
Our baker is freezing it, and it's getting shipped frozen.
And the thing about bread that people don't know, and this is especially true of whole grain bread, it's very tolerant to freezing.
It reheats beautifully.
This has all been frozen.
I reheated it this morning.
This is all reheated?
But if I was going to—it'll be good now, but if you put it in the oven for 10 more minutes, it would be even better.