>> Burlington (Vermont) Free Press - August 2, 2007
>>
>> Ferrisburgh bakery rises to challenge
>>
>> By Ashley Matthews
>> Free Press Staff Writer
>>
>> FERRISBURGH -- Erik Andrus could've chosen a smoother ride through
>> his pasture on a sunny afternoon, but there's a reason the 35-year-
>> old farmer chose to harvest his wheat using Civil War-era technology.
>>
>> The jolting journey is just part of Andrus' dream to create European
>> artisan bread that's as old-fashioned as his equipment -- a reaper-
>> binder pulled by Molly and Star, his powerful Percheron horses.
>>
>> He built the oven, a retained-heat masonry oven in the bakery's
>> kitchen, located in an old pole-barn at the farm. From one window,
>> Andrus can see the home he shares with his wife and two young sons
>> and a spread of green pastures. Another window displays the barn that
>> houses the farm's livestock, and behind that lies the wheat field
>> where Andrus recently completed his harvest.
So how much is a loaf of this bread? How many hours does a typical working class person have to work to buy a weeks worth of bread? Or is this bread for the upper crust? Isn't this more about niche marketing than anything else or am I being overly cynical?
John Thornton