Spotlighting Greensboro’s artisan bread shop, Simple Kneads, and at the same time providing an introduction to bread making, this article offers a look beyond what Simple Kneads owner calls the “whipped wheat candy” that passes for bread at most supermarkets.

My aim was to entice readers to not only taste the difference between fresh, locally made bread and store-bought bread that is chock full of preservatives, but to also encourage them to try pounding out a loaf of their own. Such exercises are a theme that runs through all of my articles written for Flair in an attempt to forge connections between a superior taste experience and the idea of getting food from quality, healthy, local sources.