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University of Dayton Magazine
baking bread at the grainary in vwk by Larry Burgess

Piping hot

11:56 AM  Nov 13th, 2012
by Larry Burgess

On a cold 31-degree November morning, Kathy Zobrist, baker in The Grainary at VWK, is hard at work baking nice, hot, straight-from-the-oven, hand-shaped fresh bread for deli sandwiches. Today’s bread varieties include white and whole wheat. Zobrist believes this is the only place on campus that bakes its own bread.

11-13-12 by Larry Burgess

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