Moxie was a founding member of the Colorado Grain Chain, a collection of businesses and organizations that promote, produce and support the use of heritage, ancient and locally adapted grain products. And that grew to include sourcing grain from local farmers and then expanded to resurrecting heirloom grain varieties. “From the very start, he was somebody who was intent on doing it the right way - real serious sourdough. “He was always smiling, always bringing people together - always,” says Lehndorff, who bonded with Clark as a fellow “bakery enthusiast” and lover of bluegrass music. His European-style treats netted him two James Beard Award nominations and a spot on ’s list of the best bread in Colorado.īut this week, friends, family and the culinary community mourn Clark’s death on Nov. “I dream about bread,” Andy Clark, owner of Moxie Bread Co., told Boulder Weekly food editor John Lehndorff in 2016 when the bakery was just a year old.Ĭlark’s dreams grew as the bakery expanded from its original Louisville location into North Boulder and then Lyons.
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