COOK-June 2010 By Annemarie Ahearn Styling + Photography by Stacey Cramp
Bread is merely flour, water, sodium, and persistence. At Tim Semler and Lydia MoffetвЂ™s bakery in Brooksville, the bakers add the labors of love.
We get to Brooksville, greeted by a chorus of woodcock and peepers in an otherwise still night. We drive the deserted road that is coastal Tinder Hearth, a village bakery with very little of a village, home to seven bakers that are additionally a band of performers. On Sundays in the summertime, they host an open mic inside their barnвЂ”and the baking and singing seep late in to the evening. The bakery sits in a vintage, sprawling farmhouse with a warm oven at its center. Your house smells of increasing dough and toasted lumber.