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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