In baking bread, chefs find a new role

June 24, 2009, WASHINGTON, D.C. – It's 8 a.m., or Hour Two in a typical workday for 2941's baker Patrick Deiss. He is one of a growing number of chefs who are baking their own breads at Washington, D.C.-area restaurants.

June 24, 2009, WASHINGTON, D.C. –
It's 8 a.m., or Hour Two in a typical workday for 2941's baker Patrick
Deiss. He is one of a growing number of chefs who are baking their own
breads at Washington, D.C.-area restaurants.

According to longtime bread guru Mark Furstenberg, who plans to open a
street-food-focused restaurant this summer and a retail bakery in the
next year, chefs are learning how to do it themselves, or are hiring
bakers, because they "don't want to pay for things they might make.
It's expensive to buy wholesale." | READ MORE