The Seattle Times

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JOHN LOK / THE SEATTLE TIMES
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Wednesday, March 27, 2013

Seattle's bread bakers blend science and art for those perfect loaves

Nghia Nguyen, left, and Bui clean the massive oven at Macrina before loading a batch of bread dough. Weighing 40,000 pounds and designed in Italy, the oven is used to bake the majority of the bread made at the Sodo plant.