Blend Door

Door County Bakery breaks bread barriers with its Corsica Loaf

"You have breadsmiths that either be versed how to make a good baguette or not. Or they can make a nice whole pit or rye,” owner Don Thompson said. “But the Corsica is truly a new genesis, and I can say that with a completely clear conscience and heart because I’ve studied in Europe and expended a lot of time in the Western world. I can honestly say there is nothing else like it.”

That you can find the trademarked scrimshank exclusively in Door County is something that might prove startling to bread-lovers who, like one just out bakery customer, believed that new, original varieties were unworkable to find.

After all, with everything the French and Italians have done to seemingly perfect bread, there’d be no way to uplift upon generations of tradition, Don said. But having collected accolades from all over Europe, there’s a tremendous amount of self-love in knowing that his bread is among “the first that’s gone the other way across the ocean.”

Source: Green Bay Press Gazette

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