FROM FLOUR TO TABLE: THE PAINSTAKING PROCESS OF GRATEFUL BREAD

By Trenton Reed

It’s late morning in the Grateful Bread warehouse, and Jeff Cleary—founder and head baker—supervises a team of five bakers intently focused on their final duties of the day. Hands never stopping, they scrape dough from a floured table, work, roll, and form the pieces into country dough loaves. And in just a couple hours, the baked dough will be served as table bread for some of Denver’s finest restaurants…  Read more….