Medium 6657


"Brinn Sinnott was at Supper and Noble before landing at Talula's, where he now bakes the bread in-house. He's been cultivating his own wild yeast sourdough starters for years, and the results are so fantastic, I call him once a week trying to convince him to open a bakery with me. Brinn's bread, no matter what kind is served, is always outstanding and consistent."

Also at Talula's Garden