Almost every day, Brian Dulisse folds and kneads up to 120 rustic rounds of sourdough, rye, and other breads by hand. Baked in cast-iron pans, his tangy “blond” and mild white loaves are crusty comforts that beg to be grilled, slathered with butter, and showered in cheeses and cured meats. Wander in and you’ll likely find him testing new recipes like semolina with sesame (which he’ll insist you try). 1248 Clairmont Road, Decatur, liontamerbread.com
This article originally appeared in our November 2015 issue.