With the pandemic-fueled rise of breadmaking, Green Lion Breads in Phoenixville continues to stand out by milling its own flours, writes Alyssa Thayer for County Lines Magazine.
For Mark Doberenz, owner of the nonprofit micro-bakery, making bread is a cathartic experience.
“It makes you use all your senses in a slow and quiet way,” he said.
Doberenz learned to bake 15 years ago while he was working as a social therapist at a Camphill Community in New York that integrates young adults with disabilities with full-time residents and their families.
When he moved to Phoenixville, he helped open the popular Soltane Café, the first off-campus enterprise of Camphill Soltane.
He then opened Green Lion four years ago, with the vision of making artisan loaves using his own flour, while also creating an inclusive environment for individuals with intellectual and developmental differences.
“We’re milling spelt from a quarter mile away and baking with it the next day,” he said.
His flour differs from generic, all-purpose flour by keeping most of its nutrients and being as fresh as it can get.
“Our grains are alive,” he said.
Read more about Green Lion Breads in County Lines Magazine here.
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