Nov/Dec 2018 Zingerman’s Newsletter PDF November 1, 2018 By Valentina Silva <span style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" data-mce-type="bookmark" class="mce_SELRES_start"></span><span style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" data-mce-type="bookmark" class="mce_SELRES_start"></span><span style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" data-mce-type="bookmark" class="mce_SELRES_start"></span><span style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" data-mce-type="bookmark" class="mce_SELRES_start"></span><span style="display: inline-block; width: 0px; overflow: hidden; line-height: 0;" data-mce-type="bookmark" class="mce_SELRES_start"></span> Magical Country Multigrain Bread from the Bakehouse Deliciously beautiful bread made with freshly milled grain One of…Zingerman’s Food Tour to Paris and Champagne! Cafes, croissants, wonderful wines, and a plethora of great third…Irish Brown Soda Bread Arrives for the Season The country bread of Ireland emerges from the Bakehouse ovens…
