Flour Power: Local Bread On the Rise

story by April White | photos by Emily Wren

Pete Merzbacher’s voice is muffled as he talks about his months-old West Philly-based baking company, Philly Bread. “It’s the flour,” he explains. “It’s everywhere. It’s in my phone now.” 

As Philly Bread’s owner and chief baker, Merzbacher, 23, transforms 250 pounds of GMO- and chemical-free flour each week into baguettes and boules for wholesale customers and a small but dedicated group of “bread CSA” members. Many discovered Merzbacher’s loaves through word of mouth or Facebook, where he announces his weekly specials—rosemary focaccia, olive and herb with orange zest, sunflower rye—and connects with Philly’s urban farmers and foragers to source ingredients.

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