by Mark Maynard | Oct 24, 2020 | News
Given that we are going to start selling our Ypsilanti Rye this weekend, I thought I’d ask Bellflower baker Colin Hoard how the loaf came to be, and what sets it apart. Here’s our conversation. If, after reading it, you have any questions about the Bellflower bakery...
by Mark Maynard | Oct 22, 2020 | Uncategorized
Starting this Sunday, October 26, pullman loaves of Bellflower’s Ypsilanti Rye, will be available for retail purchase not only at the restaurant, but in Ann Arbor at Argus Farm Stop (1200 Packard). If you’ve had the bread, which is naturally leaven, and...
