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JULY 2012
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HEMISPHERESMAGAZINE.COM
natural starters, then uses traditional
baking techniques to create hearty,
nutrient-packed loaves similar to the
ones that once sustained farmhands
andfishermen over long days of work.
Storye’s dense, coffee-colored bread
tastes of earth and malt, and a slice
of Black Rooster rye is woodsy with
a touch of sweetness. Nordic Breads’
craggy Ruis (Finnish for “rye”) flat-
breads have a tangy molasses bite
and stay fresh for weeks. Each is
perfect for spreading with butter
and jam, or layering with a salty bit
of smoked fish. And with all due
respect to the bakers, a little pastrami
wouldn’t hurt either. —L.K.
as well as grapes, focusing on variet-
ies first grown nearly 10,000 years
ago. Once harvested, their wheat
travels 250 miles west to Brauerei
Gusswerk, a biodynamic brewery
near Salzburg, which Meinklang
co-owner Werner Michlits Jr. explains
was chosen “for its proximity to a
mountain-fed spring.” Don’t let the
earnestness deter you. Whether or
not the resulting brew tastes exactly
like ancient beer, it is deliciously crisp,
with a hint of grass and citrus. —L.K.
ALL RISE
Clockwise from top
left, Nordic Breads’
Ruis flatbread,
Storye’s Classic
Rye and Black
Rooster’s
Baltic Rye
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