Breadmaking

Brighter Side: Dough-eyed

By: Sofia Chassomeris, Peak Associate There are few practices I hold in reverence the way I do the art of bread-making. The smell of yeast, flour, water, and olive oil fills the room like the presence of a loved one — someone I’ve known since childhood, on the counters of my grandmother’s kitchen or dining room table. It’s with pride that I invite it into my home each week. My hands work to caress and knead the ingredients into something greater, which can sustain me and others. The wide, south-facing window in my living room gets the perfect amount of…

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