Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site zehntel.UUCP Path: utzoo!watmath!clyde!floyd!harpo!ulysses!mhuxl!houxm!ihnp4!zehntel!zinfandel!berry From: berry@zinfandel.UUCP Newsgroups: net.cooks Subject: Re: Local Foods - (nf) Message-ID: <1397@zehntel.UUCP> Date: Thu, 22-Mar-84 04:20:34 EST Article-I.D.: zehntel.1397 Posted: Thu Mar 22 04:20:34 1984 Date-Received: Fri, 23-Mar-84 20:47:56 EST Sender: root@zehntel.UUCP Organization: Zehntel Inc., Walnut Creek, CA Lines: 19 #R:mhuxt:-128000:zinfandel:4300052:000:622 zinfandel!berry Mar 20 13:13:00 1984 Sourdough Lovers Rejoice! My friend in the Toscano-Colombo Bakeries Inc. tells me their researchers have figured out exactly how to make sourdough and they are going to open branch bakeries in places other than the immediate San Francisco Bay Area. The first is planned for Sacramento soon. Now the bad news -- baking sourdough is a low profit operation (2% !) because it is still done mostly by hand. They don't think there is much of a market outside of California. If anyone wants to say otherwise, I will convey the information to them. Berry Kercheval Zehntel Inc. (ihnp4!zehntel!zinfandel!berry) (415)932-6900