Last year artisan baker Brian Dulisse developed a following for his glorious sourdough loaves, which he baked in the ovens of Sugar Moon Bake Shop and delivered to local groceries. In February he got a place of his own, Lion Tamer Bread, near Emory University. It’s a haven for traditional bread lovers who can’t get enough of his mild white boules, his tangy “blondes” made with wheat germ and dark rye flour, and his moist double-fermented whole-wheat and oat porridge loaf—all boasting magnificent crust and a dense crumb. Looking for pastries and cookies, too? Tough luck. Dulisse’s cast-iron pans are for bread-making only. 1248 Clairmont Road
This article originally appeared in our June 2015 issue under the headline “Bread Winner.”
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