Please enable JS and disable any ad blocker A FIGHT is under way to allow Saint-Flour Cathedral, in the Auvergne to continue having premium hams dry as they hang from beams in its 135-metre-high tower — something that its former rector has described as “getting back to the fundamentals of the great abbeys that have always worked with the agricultural world” The Abbé Boyer had already installed beehives on the cathedral roof, and worked with Altitude, an agricultural co-operative after a blessing ceremony that placed them under the protection of St Antoine patron saint of charcutiers (pork butchers) and the profits go towards the costs of renovating the organ The products’ labels are brightly coloured with a picture of the cathedral in its rural setting Advertising states that all profits will be invested by the Association of Friends of the Cathedral and “used in the renovation of the works and buildings of the parish of Saint Flour en Planèze” The hams are dried for a minimum of one year in conditions deemed to be ideal not only for the height of the tower — this is the highest cathedral in Europe — but also for a location that catches the dry winds of the high plateaux of Planèze and the Aubrac Both the Abbé Boyer and the Bishop of Saint-Flour regard the enterprise as working “to enhance a local subsidiary” A representative of the Architects of the Buildings of France has called for the removal of the hams the grease released from the ham would deteriorate the edifice and pose safety problems in the event of fire,” the paper reports It describes the dispute as having “taken on the air of the rural world’s battle against a fussy Parisian administration” is quoted as saying: “We are in a highly administered country With a little good will on everyone’s part we could have found a solution that would be sustainable and which would not harm the good will of others.” who lives locally and blogs as “Life in La Lune” the tower provides the perfect conditions in which to cure the hams maybe the pealing of the bells might add a certain divine je ne sais quoi “It’s not clear why DRAC [Direction Régionale des Affaires Culturelle] objects to the hams it stems from the violation of some government regulation which are many and varied and sometimes contradictory.” The mayor is quoted in Le Monde as saying: “The Minister of Culture has asked the Prefect of Canal to look into ways of continuing this experiment in complete safety Nicholas Reed Langen examines the Supreme Court ruling on gender We are a partnership of six diverse and welcoming congregations in the northern districts of Milton Keynes offering a rich tapestry of worshipping traditions – Anglican USPG is looking to appoint 3 Trustees (lay or ordained) committed to global mission within the Anglican Communion The Diocese of Gloucester is looking for a practical team member to join the Department of Mission and Ministry who brings a creative and flexible approach as we seek to develop and implement innovative approaches to collaborative ministry across the Diocese The Bishop of Lincoln seeks an ordained colleague to lead in vocational discernment within the Diocese The Diocese of London is delighted to welcome applications for the position of Area Director of Ministry (Willesden) and Diocesan Clergy Wellbeing Adviser run jointly by Sarum College and The Church Times tickets available This online seminar, run jointly by Modern Church and The Church Times discusses the theology underpinning the drive for growth tickets available Non-subscribers can read four articles for free each month In Saint-Flour, a town in the Auvergne region of central France the highest cathedral in Europe perches at 892 meters (nearly 3,000 feet) above sea level Saint-Pierre sits at the confluence of the dry winds blowing across the surrounding plateaus the ideal place to age local hams to perfection This church-aged charcuterie was the brainchild of Philippe Boyer he encountered his first challenge: The 600-year-old cathedral was in need of some TLC specifically for its 19th-century choir organ despite technically owning 87 of the country’s cathedrals ‘Why not make a product in the spirit of the great medieval abbeys Boyer began by adding beehives to the cathedral roof following the success of the resulting honey he turned his attention to one of the region’s star products: Jambon d’Auvergne a ham boasting a protected status similar to Champagne or Roquefort Typically aged in drying rooms for eight to 12 months could easily be aged instead in the cathedral’s breezy north tower He mentioned the idea to a reporter from local newspaper La Montagne and the article caught the attention of farm cooperative Altitude “We thought the idea was pretty original pretty iconoclastic,” recalls Altitude communications manager Thierry Bousseau noting that the group also thought the project would be the ideal way of promoting the work of their farmers and salaisonniers experts in the art of curing and aging charcuterie like sausages and hams including authorizations from French health services and the certifying board granting the hams IGP (Indication Geographique Protégée) status the architecte des bâtiments de France a civil servant devoted to the protection of state-owned buildings “He gave his OK,” says Bousseau Bishop Didier Noblot officially invoked the protection of Saint Antoine hams produced by one of Altitude’s 30 farms are first aged in the cooperative’s aging rooms Only the best are selected for sale to the Association des Amis de la Cathédrale whose volunteers meet weekly to replenish the supply carrying each ten-kilo (around 22 pounds) ham up the 150-odd steps of the spiral staircase to the tower they’re swaddled in bags and suspended from hooks just beneath the 19th-century bells dry-aged for at least two months under the watchful eye of Patrice Boulard a member of the Association and an expert salaisonnier with Altitude “It’s like in the olden days,” he says The Association sells each ham for about 150 euros; proceeds have thus far funded not just the organ’s restoration but the purchase of a new Gospel Book made by the master goldsmith Goudji Altitude’s expertise means the hams are far from a gimmick Their meaty wares show up on Michelin-starred tables such as Guy Savoy’s in Paris or Régis et Jacques Marcon’s in Saint-Bonnet-le-Froid “It was really important to us,” says Bousseau The new architecte des bâtiments de France noticed grease stains on the floor below the hams “he started to panic.” The stains were easily explained by the fact that the bells are greased every six months fueled perhaps by the memory of Notre-Dame’s 2019 conflagration the architect dubbed the hams a fire hazard But the group was nevertheless forced through yet another series of bureaucratic hoops Boyer had been transferred to nearby Aurillac who received the news: The changes had been deemed insufficient But Rolland took advantage of the bureaucratic tangle in forming his response was not responsible for what happened in the cathedral,” says Bousseau “He got the message across that basically the hams weren’t going anywhere.” the status of the project is “a bit convoluted,” admits Bousseau but the reality is that they’re still there.” And despite their novelty “Saint-Florins have appropriated them,” he says “as though they had always been.” The group remains optimistic for the future of the hams especially following Notre-Dame’s 700 million-euro restoration Funding these state-owned religious buildings has become a topic du jour with Minister of Culture Rachida Dati even floating the idea of charging entry to the Parisian cathedral “there’s a contradiction regarding the announcements made by the state ‘We can’t finance our heritage.’ And then we and there’s a civil servant putting a wrench in the works.” the Minister of Culture voiced her official support of the hams this project is “just a drop in the bucket” when it comes to the problem of funding France’s heritage But this marriage of culture and cuisine shows how a little ingenuity and cooperation can help preserve history We depend on ad revenue to craft and curate stories about the world’s hidden wonders Consider supporting our work by becoming a member for as little as $5 a month Follow us on Twitter to get the latest on the world's hidden wonders Like us on Facebook to get the latest on the world's hidden wonders A St. Joseph bakery has been named one of the best bakeries in the U.S Flour & Flower, located in downtown St. Joseph, was one of two Minnesota bakeries included in the list that was released on Tuesday which describes owner Erin Lucas as "a big-city pastry chef whose breads and pastries .. give locals good reason to wake up early." More: Great Harvest Bread Co. preps for holiday season with sweet and savory treats, gift baskets Lucas said the recognition has felt "surreal" and interest in the business has skyrocketed since the list was published She is also feeling thankful for the community support that has helped the bakery get to this point it's really easy for us to find excuses as to why we don't deserve things sometimes.. It's pretty incredible to have this happen and during this time of the year Flour & Flower: Owner wants love for industry, support for others baked into everything she does The New York Times had reached out a couple weeks before Christmas to ask for some photos Lucas had no prior knowledge of being included until the list was published More: Along with cheese, Minnesota’s Redhead Creamery adds lunch, new dairy-based alcohol brew 'You're one of the best bakeries in the world,'" Lucas said Lucas said she is still processing the exciting news and she feels very proud of herself and her team's hard work "I remember when I was in culinary school walking the aisles and seeing all of these women like Cat Cora and Julia Child's portraits on the wall thinking maybe I can be as good or try to get to their level.. someone could be looking at me like that now and I can't even put into words how incredible and proud I am," she said Friday through Sunday and pizza only hours from 5 p.m JOSEPH — Erin Lucas and Mateo Mackbee have transformed their bakery and their Cajun-inspired Krewe Restaurant into nationally recognized staples of the St “He was a chef and I was server for a bit and we worked slow shifts together,” Lucas said We hung out one night after work and I think we stayed up until the sun came up Lucas and Mackbee are getting married in May (they are already 50/50 partners in their businesses) which also marks the fifth anniversary of Flour & Flower and Krewe admits he's still trying to figure out how the two ended up in rural Central Minnesota Both he and Lucas worked at numerous restaurants in the Twin Cities metro area the two ran a pop-up shop called Model Citizen inside Goat Ridge Brewing in New London who encouraged them to move after trying Mackbee's signature jambalaya "The owner that owns this (building) came to eat and was like 'I need you in St Joseph.' Then he kind of poached us to come here," Lucas said Lucas is a big-city pastry chef whose bread and pastries — there is maple icing on her cardamom rolls and rosemary streusel atop the seasonal cranberry croissant — give locals good reason to wake up early," the Times wrote That rosemary streusel is a great example of Lucas’ niche of blending fresh pastries and edible flowers The idea comes from “Garden Spells” by Sarah Addison Allen a novel about a catering business based on edible flowers “That book just totally entranced me and helped create the dream,” Lucas said so wanting to have the floral aspect involved was totally because of that (book) I’m just also an 80-year-old woman at heart and I love floral patterns and flowers.” The New York Times feature has put a national spotlight on the small but mighty bakery "I still don't think I've wrapped my brain around all of it yet because it's been absolutely insane," Lucas said "This is usually our slow time of the year Lucas said the article has drawn customers from across the country nearly tripling the normal amount of foot traffic “Someone from Wisconsin came today because they read the article and we’ve had people from all over (stop by),” Lucas said on Feb While the national recognition has attracted people from all over the country Flour & Flower remains a gathering place for locals liking going to grandma’s house," said customer Hannah Harren from Sauk Centre "Their food is so good and it’s made with love Harren said Flour & Flower is often part of her morning routine when she travels to the area She loves the cozy atmosphere of the bakery’s tiny storefront (which has no seating options.) Lucas said the bakery specializes in "pizza nights" on Mondays breads and pies (which you'll find on Krewe Restaurant's dessert menu) you can find Mackbee in the open kitchen of Krewe Restaurant a hearty and scrumptious dish that features "trinity," a blend of celery onions and bell peppers paired with tomatoes “I tell people this is the house that jambalaya built," Mackbee said "It’s easily the most popular dish we have gumbo and red beans and rice go back nearly a century "All three (dishes) are my grandfather's," Mackbee said He was a chef on a cargo ship that left from New Orleans and traveled all over the world." Another beloved family recipe is the bread pudding which Mackbee and Lucas have adapted to their vision "That was passed to Erin and (we) made it the version we sell here," Mackbee said as far as I've ever known in my whole food life is (the James Beard nomination) is reserved for the Twin Cities I've never seen them travel outside the Twin Cities to nominate anyone," Mackbee said I still don't know how or who nominated me." The James Beard Award nominees will be announced on April 2 with an award ceremony in Chicago on June 16 Those awards are considered to be the Oscars of the culinary community "I just hope that I can be an inspiration for people who want to still do really good food but maybe do it in a less populated metropolitan area," Mackbee said If you plan to have dinner at Krewe Restaurant "They are highly recommended at this point and time if you want to guarantee yourself a time to eat at a certain time," Mackbee said first asked Mackbee for vendor recommendations before offering him a chance to operate in their space He didn't hesitate to seize the opportunity “It’s a burger we have kind of had in just about everything we've done for the last eight and a half years,” Mackbee said “We had it at Model Citizen and we brought it here with us for the last almost five years.” The burger buns come from Flour & Flower “It’s a labor of love — this is what we were born to do," Lucas said "I keep reminding myself we wished for this We’re working hard to continue the momentum of it all.” garlic fries with cacio e pepe dip — Flour + Water Pizza Shop readies its first standalone store in Mission Rock with more on the way slinging slices and whole pies for Giants fans and the wider Mission Bay neighborhood This new space isn’t meant to be a dupe of the flagship Flour + Water Pizzeria in North Beach; instead this upcoming spot is meant to be a blueprint for more pizza shops to come This location has the added element of Giants game days to contend with and chefs and restaurant partners Thomas McNaughton and Ryan Pollnow are pulling out all the stops to make those heavily trafficked days run smoothly with a slice window plugged into the side of the building for easy ordering of ready-to-go slices “All of those things were birthed out of [the question of] ‘What’s the best operation on game day?’” McNaughton says The Mission Rock shop doesn’t stray too far from the original The takeout window will most likely see plenty of the Big Slice — Flour + Water’s name for their large single slices — pass through to customers’ hands with Margherita and pepperoni options as well as a rotating third slice as a special Red sauce fans can order full-sized pie versions of those two slices along with the Hawaiian which pairs capicola with pineapple and a hit of pickled fresnos and chile crisp for a bump of heat; the Meatza which combines pepperoni with sausage and guanciale; plus the smoky eggplant option a vegetarian pie that mixes kale and mushrooms with roasted garlic and fontina cheese set against specks of black pepper All pies can also be made into gluten-free Sicilian options this new shop has a few surprises in store The group expands its appetizer menu of cheese pull-worthy mozz sticks and Calabrian chicken wings with the addition of ballpark garlic fries — an ode to the popular version inside Oracle Park — served with a cacio e pepe dip that’s also thankfully a side sauce add-on for pies alongside the ranch and marinara dips Soft serve is also on the menu in this space with toppings like Amarena cherries and brown butter cereal crunch served atop two soft serve flavors guests can choose between a glass of red or white wine; on tap there will also be a choice of two beers or the Flour + Water spritz made with citrus But the shop also has a full liquor license they’ll be deploying for a boozy slushie made with tequila or a shot of Don Julio Blanco as a “cheers to the home team.” There’s no proper bar but the additions give the shop some oomph in the drinks department it’s not all talk about feeding hungry Giants fans: McNaughton and Pollnow also considered how their pizza fills a space for the neighborhood and the locals living and working in the larger Mission Bay Though they proceeded cautiously when first approached by the Giants and Tishman Speyer to open in Mission Rock as the development grew and foot traffic increased the Flour + Water team saw the potential in moving across the Third Street Bridge and into the neighborhood “It gave us more confidence in knowing that it’s not just a development next to the Giants stadium it’s a developing neighborhood in San Francisco,” Pollnow says the duo knows it’s important to also show up for the community — what that looks like is comfortable seating areas inside and outside on the adjacent sidewalk and plaza as well as delivery and to-go options that are as convenient as possible Flour + Water Pizza Shop (1090 Dr If you have any questions or need help you can email us One of the highest places of worship in Europe a cathedral in south-central France happens to be the perfect place to cure fine pork Josh Barrie an agricultural cooperative in the town of Saint-Flour is helping fund its cathedral by curing hams beneath the ceiling premium hams have been suspended for a year apiece within one of the Cathédrale Saint-Pierre’s two 135-metre-high towers described as “getting back to the fundamentals of the great abbeys that have always worked with the agricultural world” which he installed on the roof soon after assuming his role in 2011 The charcuterie project began after money to restore the organ fell through “I said to myself: ‘why not make a product in the spirit of the great medieval abbeys to live?’” Boyer told the local press at the time the initial 50 hams were even blessed by Bishop Didier Noblot The bishop asked for the hams to be granted the protection of St Antoine the profits made from sales – about €150 per ham retailed in the church cathedral shop – proved to be enough to fund repairs It was something of a victory in a town of less than 7,000 people a hilltop town in the rural Auvergne region somewhere between Lyon and Bordeaux But the cathedral is an impressive Gothic building built in the early 1400s and is championed by all The Association of Friends of the Cathedral said the hams are “used in the renovation of the works and buildings of the parish of Saint-Flour en Planèze” And the cathedral happens to be the perfect place to cure fine pork It is one of the highest places of worship in Europe at almost 3,000ft above sea level At a confluence of dry winds which bluster through the town’s surrounding plateaus much as herring does by the coast in northern Scotland The dark and hallowed space is also a safeguarding against damaging heat and light it is a butcher named Patrice Boulard who ascends the bell tower’s 145 steps to hang hams but not before it strokes the fatty skin of pork I filed this article with “For ham the bell tolls” as its title Boulard works for the farming cooperative Altitude produced in a similar way to Comte in the Jura region has long been granted the same protected status as Champagne or Roquefort as with any radical new idea involving the church the hanging hams of Saint-Flour have proven to be controversial a representative of the Architects of the Buildings of France – I am getting some National Trust vibes – called for their removal on safety grounds a spokesperson from the organisation said the curing pork threatens the cathedral’s ancient structure as “the grease released from the ham would deteriorate the edifice and pose safety problems in the event of fire” The paper reported that French culture minister Rachida Dati must soon decide whether hams will still be allowed to hang and called the debacle a “bizarre story that questions the relationship between the church one in which locals are railing against Paris against central governance as they so often do in France’s rural enclaves I pray to God their hams are allowed to remain You should not have to be in Nice to have your trotters up The Bibi Files paints a devastating picture of the Israeli prime minister and his family Mike Leigh’s comedy drama is an artistic masterclass in what cinema can do KQED Live Events PRX Podcast Garage Events Events Around the Bay Area Member Benefits with KQED Live Videos from KQED LiveWatch recordings of recent KQED Live events Featured That's My WordAn ongoing exploration of Bay Area hip-hop history See Senior Director of TV Programming Meredith Speight’s recommendations from this month’s KQED 9 Watch recordings of recent KQED Live events Support KQED by using your donor-advised fund to make a charitable gift An employee at Miranda's Tortillas flips a fresh batch of flour tortillas on the comal. The tortilleria specializes in Sonoran-style flour tortillas. (Octavio Peña)In the United States, many Mexican food enthusiasts don’t consider flour tortillas to be as “authentic” as corn tortillas, arguing that they’re not a real part of the cuisine And it’s true that the mass-produced flour tortillas you find in a Crunchwrap Supreme or packaged at the grocery store tend to compromise everything in favor of shelf stability They have the same texture and flavor profile as a sheet of paper flour tortillas are a centuries-long tradition These handmade tortillas are both chewy and delicate and they take on the subtle flavor of the fat used to make them Benitez and her team produce roughly 200 eight-inch tortillas per hour in assembly-line fashion Benitez dances along to the rhythm of the machine quickly swapping each newly flattened tortilla with a pre-portioned ball of dough The raw tortilla is transferred to a hot comal and cooked on both sides until it’s covered in brown spots Miranda’s sells tortillas by the dozen new customers find Benitez through Instagram and word of mouth That she makes the best flour tortillas in the San Jose area Benitez is proud of her tortillas’ texture and their ability to maintain their quality over time “Flour tortillas don’t get hard it’s as if they’re freshly cooked,” she says The tortillas are rich from the inclusion of both vegetable shortening and butter so you can use them to make a burrito with a double scoop of rice and beans without worrying about tearing To truly savor the tortillas’ flavor gently reheat one on a comal — or in a nonstick pan — and enjoy it with some melted butter and a pinch of salt For now, Benitez only sells the one size and style of flour tortilla. But she also provides a direct link to the flavors of Sonora in other ways. She sells ingredients imported from the region like machaca, a dehydrated shredded meat popular in the region. And she keeps a stock of what is considered to be the mother of all chiles — chiltepín The chiles are worth picking up because they’re rare in California and they’re great for making a salsa to pair with those flour tortillas For Mexican food lovers accustomed to only eating corn tortillas these homemade flour tortillas offer an entirely different taste experience: They’re larger and chewier and have an extra richness thanks to the addition of fat flour tortillas in the Bay Area are now following a similar path that corn tortillas did during their renaissance when the improving quality of the masa available here made the way for tortillas that taste closer to the ones you find in Mexico the flour tortillas the chef uses to make her Sonoran-style tacos are a tether to her home and family Miranda’s Tortillas appears to be the first business to bring these high-quality Sonoran flour tortillas to San Jose Many of Benitez’s customers are Sonoran immigrants who couldn’t find the tortillas they were used to back home But the buzz around Miranda’s isn’t limited to people looking for a taste of nostalgia “A lot of people who buy my tortillas are from Sonora,” says Benitez “but I also get customers who are from other parts of Mexico and even other countries.” Local taquerias have also started buying her tortillas to use in their burritos Benitez hopes to put a flour tortilla on everyone’s table “I’m working on getting a trailer,” Benitez says I’d like for my tortillas to be sold in grocery stores.” Miranda’s Tortillas is open Tuesday–Saturday from 10 a.m. to 7 p.m. Text 408-690-6565 or send a message on Instagram to place an order (and for the exact pickup location in San Jose) a combined flower shop and bakery offers customers a cozy shopping experience with unique items and flavors This win was special for owner Erin Lucas, who had dreamed of owning a bakery since she was little Lucas opened Flour & Flower in May 2020 after working at a kitchen inside a New London brewery, with her fiancé Mateo Mackbee, where they learned of an opportunity to open a restaurant in St. Joseph. The two now run Krewe, a restaurant next door. Lucas' bakery supplies Krewe with many pastries Bakery recognized: St. Joseph's Flour & Flower named one of the best bakeries in the US JosephThe spot for Flour & Flower worked out well as the small space without seating helped them weather the pandemic and it fits her own personality and goals for the shop which is good because it kind of forces me to contain my ideas Lucas had carried around the idea for a shop like Flour & Flower for many years after she first got inspired from a story she read in middle school The book "Garden Spells" by Sarah Addison Allen follows a family of witches who have a garden for growing special plants that affect the person who eats them such as a plant that makes someone tell the truth The story inspired Lucas to create a spot with the same sense of magic "If I can create a space that's magical and whimsical that uses fresh flowers Flour & Flower partners with local women florists to supply dried flowers in winter and fresh bouquets in summer and for holidays It also sells many pastries and bread varieties and it offers a lunch menu with sandwiches and salads that change each week croissants and lemon drop cookies are some of its current biggest sellers St. Cloud local coffee spots: Here are 5 to check out The bakery also focuses on collaborating with other local businesses, supplying treats for spots like Krewe, Korppi Coffee and District Coffee as Lucas believes it is important for independent businesses to support each other rather than tear each other down finding women that also raised you up rather than seeking you out as competition is not always the easiest to come across," Lucas said "It's more about making relationships and establishing places in the community .. it makes it a lot more fun place to live." Food hall: St. Joseph food hall plans for spring 2025 opening This year, Flour & Flower focused on growing, such as expanding wholesaling for other businesses. Next year, Lucas plans to focus on celebrating the wins from 2024 and pursuing more "behind the scenes" growth. The shop will also supply some items like hamburger buns to the burger spot in the St. Joseph food hall set to open in 2025. In the meantime, Lucas said she is feeling very grateful for the community support and hopes her business can continue providing a safe space for customers to have fun with food. “I hope it brings a space of curiosity as far as food goes, and a space to be in love with food, and be in love with cookies and flavors," she said. "This is my happy space, and I love to share it with those that appreciate the same things." Flour & Flower is located at 24 N. College Ave. in St. Joseph. It is open 7 a.m. to 1 p.m. Wednesday and Thursday, 7 a.m. to 3 p.m. Friday through Sunday and pizza only hours from 5 p.m. to 8 p.m. Monday. Teagan King covers business and development for the St. Cloud Times. She can be reached at teking@gannett.com. Julia Chen Whether you care about semolina grades or not odds are high that you’ve heard of Flour + Water this Cal-Italian spot in the Mission has been leading the unofficial campaign to make pasta not predictable all while mashing together flavors you’d never think to combine (much less put on pasta)—it’s the reason to keep Flour + Water high on your bucket list For a spot that breaks your brain with dimension-altering pasta—and has cemented its place as one of SF's quintessential restaurants—it keeps things pretty casual A meal here is like going to a friend's home for Sunday dinner timeless yet sneakily expensive dinnerware It’s a warm and fuzzy feast that doesn’t need fireworks or dramatics to impress Just don’t go in expecting to see shapes you'd find in a Safeway aisle you’ll devour mezzalune with perfectly crimped edges The Flour + Water people are experts in unexpected flavor combinations (which is why they’ve reached icon status)—cocoa and rutabaga or corn pudding and calabrian chili crunch meld together like they’re long-lost twins Going all in on pasta (and some wine) is the move since you'd probably combust trying to narrow it down to just one or two Since you'll be busy slurping up bucatini or wiping brown butter sauce with a side of sliced sourdough you might not realize there are pizzas and a few entrées on the menu which also change frequently and are well-balanced with uber-fresh toppings like the corn arancini finished with edible flowers and jalapeño But you aren’t coming to Flour + f*cking Water to eat a pork chop But when you really want to be surprised by the most out-of-the-box pasta in town Whether they’re counter-service or fancy schmancy 17 great spots for Italian in San Francisco When you’re dead set on eating some carbohydrates and sauce Eating in the city just wouldn't be the same without these spots Julia is a Bay Area native who has been eating and writing with Infatuation since 2020 Her quest to find SF's best dumplings is ongoing rice and animal feeds in the Organization of Eastern Caribbean States (OECS) has announced the completion of its new state-of-the-art flour mill which will revolutionize regional flour production ECGC says that this significant investment strengthens its position as a market leader in the region and instantly makes the OECS region a more competitive and efficient flour producer ECGC successfully transitioned to full independently staffed operations and equipped with cutting-edge automation technology from Brazilian manufacturer Sangati surpasses the capacity of existing plants in St This expansion significantly boosts ECGC’s production capabilities ensuring greater efficiency and competitive pricing for customers across the OECS and Barbados hotels and restaurants throughout the region will be enjoying delightful baked goods made with flour from our new mill This investment underscores our commitment to delivering high-quality flour at the best possible value to our customers.” largest capacity flour mill in the Eastern Caribbean and no one will beat us on value to customer” he added “this 5.5 million USD investment boosts our capacity by 35% reduces electricity usage by 15% and we get more flour extracted from the wheat milling process in less time” With the completion of the new flour mill in St ECGC is not resting and is pursuing strategic expansion and partnerships to further expand its footprint across the region The company is exploring storage opportunities in St to establish new state-of-the-art warehousing to support feed and flour distribution centers With the continued warming temperatures in the region from climate change ECGC is moving towards climate-controlled warehouse investments with its distributors across the OECS “We are engaged in promising discussions with governments private sector stakeholders and investors across the OECS,” explained Cato “There is significant capital which is attracted to these markets and we have gauged that there is enthusiasm for investment in these key locations which will allow us to better serve our customers and enhance our operational scale.” This expansion strategy reinforces ECGC’s dedication to meeting the growing demand for flour and animal feed in the Caribbean while contributing to the economic development of the region The new mill will be celebrated with an official ceremony in the second quarter of 2025 and website in this browser for the next time I comment Flour & Flower’s bakery menu includes croissants Chicago and other locations were also included in the list One other Minnesota bakery was also named in the story: Diane’s Place at 117 14th Ave The child care company has more than 50 locations in Alabama Gartner’s Hallmark in Waite Park is closing The restored cathedral is a gift not only to the Church A large crowd gathers on the plaza outside Notre Dame de Paris on the first Saturday of its re-opening IT IS A little early for a New Year resolution; but I’ve fixed on one already. In the spring, I shall visit the resurrected cathedral of Notre-Dame de Paris (News, 13 December); perhaps in May the lily of the valley flowers which the French call Our Lady’s Tears It is many years since I visited the inside of the great French cathedral What a contrast to the luminous nave that we saw on television at the reopening of this great stone testament to the Almighty The radiant white nave — its soaring limestone walls and pillars cleansed of the grime of centuries — summons the pristine wonder that must have struck medieval folk with awe the eye catches the great semi-circle of bronze that is the newly commissioned altar Beyond it is the great gold cross that survived the fire and surmounts the newly dedicated tabernacle To the right stands the 14th-century statue of the Virgin of the Pillar survived when the main altar was destroyed as the flèche and oak roof beams supporting the lead roof collapsed in the fire these aids to veneration from across the centuries seem to make tangible the notion of the communion of saints Today — as the Archbishop of Paris, Mgr Laurent Ulrich, suggested — that communion includes those of all faiths and none. Notre-Dame is reborn not just for France, not just for the Church, but for the world. “Whatever your relationship to Notre-Dame,” he said, “whether you are baptised know that you are welcome — welcome to linger The plant that the French call muguet was, in England, in pre-modern times, called glovewort; for it was used to create a salve for sore hands. The world is in need of a salve for sore souls. In Notre-Dame, says its Vice-Rector Letters for publication should be sent to letters@churchtimes.co.uk Letters should be exclusive to the Church Times Your name and address will appear below your letter unless requested otherwise are part of these wartime children’s memories The Bishop of Gloucester seeks to appoint a prayerful and collaborative priest to lead these vibrant and active sister benefices on the southwestern edge of the diocese Applications are invited from ordained ministers in the Church of England to lead the worship and spirituality of Tudor Hall School as school Chaplain Tudor Hall is a girls’ boarding school with a strong sense of community which was built on Christian principles friendly village situated beside the famous Pilgrims’ Way in West Kent surrounded by beautiful countryside yet within easy access of London We are seeking a compassionate priest with the necessary experience and enthusiasm to effectively communicate the gospel of God’s love to everyone Read reports from issues stretching back to 1863 search for your parish or see if any of the clergy you know get a mention Explore the archive Get our headlines emailed to you every day the Eastern Caribbean Group of Companies (ECGC) announced a 5 to 10 percent reduction in the price of its flour products across the OECS and Barbados both its bulk flour and retail-packaged flour sold in supermarkets across the OECS will see lower prices will have their 100lb bags reduced by an average of XCD $6 to XCD $10 across its markets Buyers can expect retail prices to drop by an average of 10 cents per pound on ECGC produced flour available in local Premium packaged brands are anticipated to reflect a reduction of 30 to 90 cents on supermarket shelves The company described this price decrease as an “independence gift,” as St Vincent & the Grenadines observed its independence on October 27 and Barbados observing theirs on November 1 and favourable market conditions made the price adjustment feasible “Lower flour prices enhance affordability for families and ultimately fuels growth in our economies,” Cato said The company emphasised that it remains vigilant about global market dynamics including geopolitical conflicts in key wheat-producing regions The price reduction took effect on 25 October in Saint Vincent & the Grenadines and will be effective on 1 November in other OECS countries and Barbados The National Consumer Association of Saint Lucia (NCA) applauds the recent announcement by the East Caribbean Group of Companies (ECGC) to reduce flour prices by up to 10% across the OECS flour is a staple commodity in the diets of many Saint Lucians this price reduction is a significant development aimed to ease the financial burden on consumers especially in the face of rising living costs unscrupulous suppliers and general economic challenges The timing of this reduction is particularly welcomed coming just before the Christmas season when consumer spending typically reaches its peak for the year This move will undoubtedly provide at least some relief to households during the festive period We strongly urge all local distributors and retailers to pass on these savings directly to consumers without delay and other suppliers of flour-based products to reflect these reduced costs in their pricing Ensuring that consumers fully benefit from the decrease in flour prices is especially important as families prepare for Christmas celebrations and associated expenditures It is imperative that the intended benefits of this price reduction reach the consumer to foster trust and fairness in the marketplace The NCA will continue to be vigilant in monitoring consumer related interests and as per usual I encourage consumers to report discrepancies with suppliers to the NCA or the consumer affairs department to find a quick and amicable form of redress This development aligns with the NCA’s mission to advocate for consumer rights and promote fair trade practices having recently elected a new Executive to serve consumer interests of Saint Lucia we will remain committed to engaging stakeholders addressing complaints and empowering consumers so we can collectively champion consumer interests The NCA commends ECGC for this proactive step towards supporting consumers and contributing to economic stability within the OECS region The timing of this price reduction is fortuitous offering some financial relief as families prepare for the Christmas season We look forward to seeing the positive impacts of this price reduction and will continue our efforts to ensure that the rights and interests of Saint Lucian consumers are protected and advanced Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Lucia Times is a news and lifestyle media house owned by Caribbean Today Media We aim to empower Saint Lucians and other audiences at home and abroad with timely Get important news delivered directly to your inbox and stay connected Corpus Christi Flour Bluff (11-1) vs San Antonio Southwest (12-0) Saturday at San Antonio’s Alamodome: After one of the state’s most scintillating victories of the playoffs Flour Bluff will again hit the road to San Antonio where they’ll tangle with unbeaten San Antonio Southwest Last week the Hornets went into San Antonio Pieper and stunned the Warriors in overtime behind a monster performance from QB Jayden Paluseo who threw for 443 yards and five touchdowns and added 136 yards on the ground and two scores Vanderbilt WR commit Cameran Dickson had 196 receiving yards and three scores and also caught the game-winning two point PAT in overtime Surprising Southwest continued their run in the playoffs going on the road last week as well in beating Corpus Christi Veterans Memorial RB Tyson Deen had 119 yards of offense and two rushing scores to pace the Dragons attack Flour Bluff’s got a “team of destiny” vibe and that offense when clicking is really difficult to slow down The Hornets do it two weeks in a row on the road Stepp’s Pick: Corpus Christi Flour Bluff by 8 We've been the Bible of Texas football fans for 64 years By joining the DCTF family you'll gain access to all of our exclusive content and have our magazines mailed to you chefs Thomas McNaughton and Ryan Pollnow were tired The partners in Flour + Water Hospitality Group had built multiple concepts in a two-block radius in San Francisco’s Mission District over the course of more than a decade assembling a 200-person team during that time through hard-earned McNaughton admits that the COVID pandemic brought a much-needed break — one that proved to be transformative to the business “It was the first time that we almost had like a breath of fresh air ‘What the hell do we want to do and how do we want to move forward?’” he said “It was this incredibly impactful time and exercise for us the chefs and their partners rewrote their business plan determining that their path forward would include a hub-and-spoke expansion model that allowed for more off-premises service McNaughton and Pollnow joined the latest episode of Take-Away with Sam Oches to discuss that reset how they’re planning to maintain quality and integrity as they scale and how they’re taking tips from none other than Apple as they plan their hub-and-spoke strategy Restaurants are vital to community ecosystems You can grow your business without being a sell-out A hub-and-spoke model is perfect for scaling scratch-made menus Your flagship location should set the vibe and atmosphere for your brand Contact Sam Oches at [email protected] Sam Oches is an award-winning Editorial Director with Informa Connect Foodservice and editor in chief of Nation's Restaurant News and Restaurant Hospitality Scripps School of Journalism at Ohio University in Athens Sam previously served as Editorial Director of Food News Media He’s a past president of the International Foodservice Editorial Council (IFEC) and a past board member with the American Society of Business Publication Editors (ASBPE) His foodservice insights have been shared in national media outlets such as the New York Times As the restaurant industry struggles toward gender parity in leadership ranks these 52 women have become the standard-bearers for change Registered in England & Wales with number 01835199 South Beach’s Flour & Branch has earned numerous awards Nothing could prepare owner Lauren Arnsdorff for what lies beyond Instagram’s neutral facade Near Oracle Park a blue and yellow facade ushers well-heeled customers toward tiny glass tables where silver multi-tiered serving trays sit in waiting an eyeless bird perched at the top of the display long since the chocolate chip cookies catapulted toward eager customers Lauren Arnsdorff and her husband Michael Eskenasy get in their van and drive to the beach It’s early enough to go back to the bakery Arnsdorff opened Flour & Branch opening two months before COVID-19 forced the Bay Area into lockdowns that March She even managed to open a charming shop at Third and Grant streets in 2022 While that’s not uncommon for San Francisco the space issues undisclosed upon signing coupled with a string of tragedies have hobbled an otherwise gangbusters bakery business “It’s not to say other businesses don’t also have their own But we’ve had a steady influx of challenges.” Flour & Branch regularly caters for Salesforce and Apple Rachael Ray even gave her shine a few seasons back That’s why Arnsdorff’s path has been so confusing She previously worked in the corporate world she wonders if she made the right choice; she could have been a VP in that world rather than struggling to keep her own business alive two days after she got laid off at eBay at the end of 2019 she filed incorporating papers for Flour & Branch Arnsdorff has been consumed with baking and learning about organic ingredients since she was in her early 20s she pivoted from branding and logos to pandemic preparation By the end of the year sales were soaring; those marketing skills and knack for baking synergy in all profitable ways were paying off Goldbelly put her business on its online market “We knew we were kind of onto something,” Arnsdorff says Flour & Branch rolled out brunch: French toast An oven fell on Arnsdorff as she moved into the location A massive flood — that Arnsdorff says was caused by her landlord whom she is currently pursuing through an insurance claim — cost about $10,000 in damages and labor she and Eskenasy knew things were precarious They needed to either close or cut spending — by a lot They decided to get rid of their apartment They’d live on a mattress in the 2020 Mercedes Metris they’d tricked out The night before moving out of their apartment Arnsdorff says she got sideswiped; her new home was totaled They ended up living in a U-Haul for about six months Most nights the couple made dinner at the store and drove to their “strangely safe little spot.” Usually this was along the city’s eastern waterfront They’d find a stretch of road that wasn’t too populated Arnsdorff bought a lavender spray to make it feel more homey The couple would hang blankets on the windows and try to get some sleep Not long after the witching hour they’d return to Flour & Branch to brush their teeth and get the basics handled the number of visible encampments in the city has declined says that Arnsdorff’s experience “reflects a deeper crisis” where too many people are just one setback away from losing their housing “No one — especially a small business owner who is creating jobs and investing in our neighborhoods — should be forced into homelessness to keep their dream alive,” Dorsey said in a statement “We need to build significantly more housing at all income levels and expand access to supportive services so that success in San Francisco doesn’t come at the cost of stability or dignity.” Judy Abad has been a regular at Flour & Branch since Arnsdorff got started; the inventive treats lured her She was thrilled when the physical storefront opened the startup investor says the best spot to take pitch meetings in the neighborhood isn’t that South Park Blue Bottle Arnsdorff and Eskenasy are bright and warm but Abad highlights her resiliency more than anything Flour & Branch is a little tucked away The foot traffic in her neighborhood is also down The homelessness in the city is on her mind; there’s a navigation center near her corridor of SoMa and though the city said a security guard would work nearby “I grieve for the pre-COVID San Francisco,” Abad says “It felt alive and [like] a time when people were more unified Arnsdorff went to lengths to not let customers like Abad know she was homeless the University of California San Francisco wrote “the misperception that people without homes are perpetrators of violence contributes to both criminalizing homelessness and dehumanizing people without housing.” Arnsdorff didn’t want her business’s charming reputation tarnished She only told Abad about her plight when the longtime customer let her know about difficulties she was also facing Arnsdorff and Eskenasy moved into what the couple lovingly called a “roach motel.” Down the street from their store the couple was able to upgrade to a new apartment Arnsdorff calls their “safe building.” but she’s hopeful people knowing her story can somehow improve conditions in the city “We really feel like this area has recovered extremely slow,” Arnsdorff says She hopes to open a second location to offset some of the costs where influencers top off tea and order award-winning cookies But now knowing how she or so many others she knows are just one sideswipe from becoming unhoused “We are facing the reality that we can only do this for so long,” Arnsdorff says 3:20 p.m.: This article was updated to include comments from District 6 Supervisor Matt Dorsey ShareSaveCommentLifestyle DiningFlour & Branch: San Francisco’s Newest Bakery For Nostalgia-Inspired, Foodie-Influenced BakesByChelsea Davis Forbes contributors publish independent expert analyses and insights Chelsea Davis is a SF based journalist covering food 03:33pm EDTShareSaveCommentThis article is more than 3 years old.Flour & Branch's stuffed cookies was laid off from her corporate job at eBay she decided to turn her childhood dream of opening up a bakery into reality Inspired by her childhood memories and nostalgia Arnsdorff prides herself on creating indulgent treats made with love Flour & Branch was launched in October 2020 but as with most businesses during the pandemic this bakery went on a rollercoaster of a ride in efforts to open the doors of its first-ever storefront Three months after Flour & Branch launched its website they began to sell their goodies on Goldbelly they had been featured in publications that include Food Network Online and on Rachael Ray’s television program Fast forward a few years — which included a full remodel jumping through lots of pandemic hoops and more — and Flour & Branch has a brick and mortar location Located on 3rd street in San Francisco’s SoMa neighborhood Flour & Branch is a charming bakery and cafe that also features a curated selection of gifts The always-freshly baked selection of goodies ranges from stuffed over-the-top cookies like the Nutty Butter with rum and peanut butter; and artisanal “mallows” — decadent marshmallow treats filled with Fruity Pebbles and whole mini marshmallows — to their famous Mashugana Stuffed French Toast made with cream-marinaded chocolate babka and challah bread stuffed with peanut butter chips and cookie butter; and a selection of incredibly flaky French pastries like the twice-baked frangipane croissant Owner of Flour & Branch on her new storefront and journey to opening its doors and financial services but I always loved baking When I was a kid I remember waking up early to watch the Food Network so I could copy down the recipes and practice About 15 years ago I convinced myself I would make the best cookie (to my standards) and since then I've created literally hundreds of cookie recipes and other bakes I opened Flour & Branch in October 2020 but at the start of 2020 I was overseeing all marketing for eBay's financial services products full time I was actually laid off from eBay in January 2020 and by that time I had already been taking private bakery orders and would spend my early mornings It had been an aspiration to open the bakery by the end of 2020 it felt a bit like a sign from the universe that I was meant to "go for it" and my husband was and has been fully supportive no matter how hard it felt I filed for Flour & Branch's LLC in January 2020 so as I was building my business I had to pretty constantly pivot to adjust to the growing pandemic By October 2020 I began operating Flour & Branch in a commercial catering kitchen which was only about 200 total square feet Flour & Branch operated out of that space for about a year before beginning renovations to our storefront in October 2021 Flour & Branch began with shipping via our website along with local delivery and pickup within the San Francisco Bay Area and then expanded onto Goldbelly shortly after We almost immediately grew out of the space we were in but it took my husband and I almost a full year before we found our storefront at 493 3rd Flour & Branch opened our storefront in December 2021 after facing major issues with broken ovens (literally all our ovens) I actually set up the space almost entirely on my own so in many ways it truly feels like I've clawed my way here We've just overcome so much to get to this point and it's been so incredible to hear our customers tell us how happy they are to have our bakery in their neighborhood Because food is my love language and such an integral component of special moments and holidays my favorite baked goods to enjoy and give to others are those influenced by nostalgia and literally just played with flavors and textures I loved the most they had to be made with the very best ingredients (like Kerrygold butter and they had to look and feel like an amazing gift — whether to yourself or others You'll find nostalgic flavors (like PB&J) I brought on products I love to enjoy myself and couldn't necessarily find elsewhere I love to combine unexpected but familiar flavors Our Stuffed French Toast is definitely popular with our customers My mom and one of my favorite brunch spots in San Diego served this Souffle french toast that I loved so I started making my own french toast souffle casserole every Christmas and during hosted brunches I knew early on that a version of the french toast souffle casserole would be a perfect fit for the menu's theme but stuffing the french toast really hit the standard The word companion comes from the latin roots “com” (meaning “together with”) and “panis” (“bread”). Translated literally, it means “someone you break bread with.” That’s exactly what Sienna Walters had in mind when she started Companion Bread Company out of her home during Covid she sought out ways to connect with people through the very thing that makes communities possible: nutrition Walters, who had been baking professionally for eight years, took the pandemic toll on restaurants as an opportunity to pursue her passion for artisan bread-making using freshly milled flour she would help nourish San Diegans in a new way Now working out of a community kitchen in City Heights Walters is one of the only bakers in the county to mill her own flour “I [wanted] to make something that people can feel good after eating,” Walters says. She sources local ingredients partnering with farmers and embracing seasonal plants to keep prices accessible Companion highlights grains grown in California but what really sets them apart is Walters’ passion for milling she converts wheat berries into flour that is packed with beneficial enzymes Her fervor stems from scientific evidence showing that freshly milled flour contains much higher levels of vitamins All of those components enhance flavor and texture and aid in digestion Walters’ milling process may even make her products accessible to those for whom a slice of toast is usually verboten. Despite dealing with gluten sensitivity Walters can take solace in bread made with freshly milled flour The nutrients retained in the wheat berries through the milling process can significantly affect how gluten is broken down in the body but I can eat your bread.” (Note: The bread does contain gluten and is not safe for people with celiac disease.) A post shared by Companion Bread • San Diego, Ca (@companion.bread) One of Companion’s best-sellers is the multigrain sourdough a full-bodied porridge loaf that features rotating California-grown grains like lying your hand on a sun-soaked brick wall and letting your fingerprints press against the warm dimples Other popular flavors are the rosemary potato and the classic table sourdough Walters believes that this growing movement represents a turning point for San Diego towards sustainable grain processing “My dream is to band together with many small local farms maybe pool together and purchase a combine something that individual farms wouldn’t be able to afford but together could share costs and use,” she says “[With increased grain supply and cooperation with other millers,] the urban milling potential for this community is huge San Diego could become grain independent.” Companion Bread is available at Bica Cafe in Normal Heights North Park’s Home Ec every Tuesday through Saturday and the Wildwood Flour Bakery in Pacific Beach every weekend By clicking subscribe you're confirming that you agree with our Terms and Conditions Email: [email protected] By clicking Subscribe you’re confirming that you agree with our Terms and Conditions Email: [email protected] © Copyright 2023 San Diego Magazine 1230 Columbia Street, Suite 800, San Diego, CA Tom Crann spoke with local restaurateurs Mateo Mackbee and Erin Lucas to discuss how they're bringing fresh flavors to Central Minnesota and bringing people together.Heidi Raschke | MPR NewsPlayListenFrom family recipes to thriving biz: Chefs Lucas and Mackbee shine in St KreweGo Deeper.CloseCreate an account or log in to save stories We have added it to a list of your favorite stories Lucas and Mackbee are originally from the Twin Cities metro but they're making a name for themselves with their businesses in downtown St Lucas' bakery Flower and Flour is getting a regional reputation for pies and Mackbee is cooking up the New Orleans fare of his grandfather and mother at his restaurant Krewe MPR News host Tom Crann spoke with them at the College of Saint Benedict in St They explained how they first got into the food business Lucas grew up with a love of pie from her paternal grandmother and ever since cooking with her grandmother and mother at a young age Erin knew the food industry was where she would spend the rest of her life MPR News helps you turn down the noise and build shared understanding Turn up your support for this public resource and keep trusted journalism accessible to all Mackbee has a depth of experience in the culinary world including training with multiple award-winning chefs across many cuisines Mackbee’s childhood summers always included several hot steamy weeks in his mother’s hometown of New Orleans visiting relatives and experiencing Creole and New Orleans-style food “I watched my grandfather not being able to cook for less than 25 people He would cook three meals a day for us and it would just be mounds of Jambalaya or Gumbo or whatever And then my mother is an extremely good cook,“ he said Both chefs brought two of their staple dishes to share Lucas shared samples of her Sugar Daddy Cookies a recipe inspired by her life partner and also business partner “We like to have fun in the bakery and make fun names and stuff he loved eating frosted Rice Krispies and anywhere we go that there's a rice crispy bar he is prone to snatch it and take it with us,” Lucas commented “This is that dish that somebody might make in the morning and then all the people who are out working and harvesting or doing they would come back to this for lunch and it would sustain them,” Mackbee explained Click play on the audio player above to listen to the full conversation and see Erin and Mateo’s recipes below Cream together the sugar and butter on medium-low speed until white and fluffy scrape the bowl and mix again until all is incorporated baking soda and baking powder and mix until just combined about 15 to 20 seconds on speed one white chocolate and marshmallows until just combined Scoop cookies into the desired shape in 1-ounce portions Let the cookie dough chill while you preheat the oven to 350 degrees Fahrenheit Should be golden on the edges and pale in the middle Add the onion and bell pepper and cook until softened for about 5 minutes Add the garlic and cook for another minute stirring constantly until the mixture thickens Editor’s note: This episode is from the MPR Connect “Appetites in Greater Minnesota” event held on May 19 The episode aired on All Things Considered on May 24 San Francisco’s Flour + Water Pizzeria debuts a new gluten-free dough on June 3 San Francisco’s Little Italy, home to poetic wine bars and screenplay-inspiring espresso haunts, is the progenitor of fire Italian food in the city. Similarly, innovative primo pasta purveyor Flour + Water opened its sister restaurant Flour + Water Pizzeria about a year ago on Columbus Avenue cast in huge windows and perfect for watching tourists chomp cannoli on their way to Washington Park Gluten-free pizza is the next frontier for pioneering within the restaurant Now that the restaurant has been open a year co-chef and vice president of the Flour + Water Hospitality Group is confident about his gluten-free dough recipe In conjunction with chef de cuisine Elliott Armstrong Pollnow’s dialed a Sicilian-style pie in for a Monday His sister and mom have celiac disease; for him it was never a question of if he’d make gluten-free pies “I have a mission to do gluten-free here,” Pollnow says “We want it to be as good as the regular pizza not ‘pretty good for gluten-free.’ I just want it to be delicious.” The fine-tuning of the recipe was a trial by fire. On the flour front, chef Thomas Keller’s Cup 4 Cup is a legit gluten-free flour replacement but contains milk powder which complicates things for the allergen-friendly crowd. Pollnow opted for Caputo an Italian brand that strips gluten from wheat starch The ratios in comparison to the original recipe are different: there’s more sugar but the dough uses naturally occurring sugars to cut the perceived sweetness and numerous other tinkerings to the original recipe The pepperoni has huge crunch and shatter on the blistery crust the compression from each bite combos with the crust’s crunch for a sharper contrast belying critiques of cakiness that a thinner slice would take This newest entrant in the scene boasts satisfying contrast The protein structure within the crust doesn’t come off as “gluten-free,” it’s more like a different crust; imagine ordering the Grandma-style versus the deep dish when out with a group This is not just the pizza for weirdos or those with autoimmune diseases like your boy: It’s a different The caramelizing on the carriage is as good as I’ve ever had — sorry There’s certainly a focaccia-esque structure “It’s become more normal,” Pollnow says of gluten-free dining Flour + Water Pizzeria (532 Columbus Avenue) is open daily 11:30 a.m Her work has appeared in The Washington Post Kara grew up on a farm in Washington state Flour + Water chef Thomas McNaughton raised a pet pig in the apartment above the Michelin Guide-listed Italian restaurant we would be doing an interview about Kona the pig.” It’s easy to understand the sentiment. Chef Thomas McNaughton and restaurant partner and co-chef Ryan Pollnow of Flour + Water are celebrating the 15th anniversary of the restaurant on May 15 and much can be said about the achievements and accolades they’ve gathered along the way But we’re not here to talk about any of that; we’re on the phone to discuss Kona McNaughton’s pet pig who lived in the apartment above Flour + Water for five years of the restaurant’s existence so he purchased one from Los Angeles and had it flown up as a surprise — only to find out that she couldn’t keep it at her apartment They bonded, becoming “best friends,” and Kona took to curling up on McNaughton’s California king bed to sleep. “Kona barely fit in the palm of my hands, she was the cutest thing in the entire world,” McNaughton says of her early days. But she also kept growing. “They’re marketed as teacup pigs,” he says, “but there’s no such thing as a teacup pig.” She also became an outsized presence at the restaurant Mushroom forager Connie Green would feed Kona older truffles that she couldn’t sell General manager Elizabeth Subauste also helped care for her while the back-of-house team prepped daily “Kona bowls” — the shorthand name for Kona’s meals made of carrots “They would plate up the Kona Bowl like it was a dish for any guest in the restaurant,” Pollnow says “I think Ryan’s being a little kind,” McNaughton interjects some eye rolls and some ‘Fucking goddamn Kona Bowl I’m in the weeds.’ And there were some nips in Kona’s history.” Pigs are territorial, and Kona was no exception. Paolo Lucchesi, editorial director at Resy and co-author of the Flour + Water cookbook but also clingy and protective of McNaughton She’s not as cuddly as a cartoon pig.” If McNaughton brought friends over to the apartment he would collect the pillows from his wraparound couch and hand them out at the door she would open all the lower cabinet doors in the kitchen and then slam them shut or you were definitely afraid of Kona because she nips.” companion animals for Kona: Penny the parrot two guinea pig brothers who turned out to be a male and a female (and fertile) and a livestock companion puppy named Eloise from Devil’s Gulch Ranch “It was like Noah’s Ark up there,” Lucchesi says of the cookbook writing days “It was just all these things happening; making thousands of [pasta] for the shoot and all the cameras and the animals — just total chaos.” Eventually, Kona’s precociousness became an issue. Things began getting serious with McNaughton and his then-partner — but Kona refused to accept her into the household. During this time, McNaughton and Pollnow cooked a dinner at Tom and Mary Stubbs’s vineyard (and farm) and they got to talking about the situation with Kona and McNaughton’s partner Tom Stubbs happened to have another rescue potbelly pig on the farm McNaughton and Pollnow stress — where she lives to this day the Kona Era of Flour + Water remains one for the books “She had a front-row seat to one of the toughest reservations in San Francisco 2019Mountain biker soars over Tour de France riders in daring jump (Storyful)SAINT-FLOUR Valentin Anouilh achieved his lifetime dream of jumping over the Tour de France riders on July 15 Anouilh had his camera rolling as he used a ramp to jump across a road at the exact moment riders passed under him near Saint-Flour during stage 10 of the race The 2019 Tour de France began on July 6 and runs until July 28 It’s been four months since Flour + Water that stalwart of the San Francisco Italian dining scene perched on the corner of 20th and Harrison streets in the Mission went dark to undertake a four-month renovation the pasta powerhouse is back and sporting a refined new design Now the dining room is wrapped in zinc paneling with walnut and marble accents throughout and bathed in the warm glow of light fixtures shaped like balls of creamy mozzarella Co-chefs Thomas McNaughton and Ryan Pollnow also took time to revamp the restaurant’s menu — and while the signature pasta tasting menu has returned The chef duo stayed true to what’s become the restaurant’s calling card in the 13 years since its 2009 debut namely creative Italian cuisine that’s driven by California ingredients and a commitment to quality And while the menu has always changed regularly to reflect seasonality the antipasti selection has specifically been expanded to better showcase dishes blackened on the grill Additions include pork belly spiedini with charred spring onion salsa verde and charred broccoli accented with avocado pasta remains the main draw and the tasting menu remains the cornerstone of the menu It’s $125 with the option for a $65 wine pairing and eases in with amberjack crudo and mushroom arancini before rolling into the ever-exciting lineup of pastas like mushroom-shaped chestnut funghetti scattered with chanterelle and trumpet mushrooms and delicately folded veal and truffle pecorino agnolotti spiked with fresh horseradish for example) but also to match it to what’s become the restaurant’s role as a place for celebration While the initial vision for Flour + Water was to build a neighborhood spot the team says the restaurant has since become a destination for special nights out They wanted to space to reflect that so the new look aims to be more refined with Italian marble accents and hand-plastered walls textured to echo undulating noodles Flour + Water, 2401 Harrison Street, is open for dinner from 5:30-10 p.m. Thursday, Sunday, and Monday and from 5:30-11 p.m. Friday and Saturday. Reservations recommended and available on Resy The TimesWe packed our suitcases and headed for Saint-Flour this morning a town of about 7,000 people in the Auvergne The randomness of where the Tour pitches its tent is one of the joys of the race This is its fourth visit to Saint-Flour and the 20-year anniversary of the first Ninety-nine was the year of Lance Armstrong’s first Tour victory He won the 4.2-mile prologue at Le Puy du Fou decisively and then eight days later smashed the long individual time trial at Metz That put him in the yellow jersey and then in the very next stage he broke clear on the mountain stage to Sestriere to ST. JOSEPH -- After nearly two years of planning, fundraising and building, Flour & Flower is open for business in St Owners Mateo Mackbee and Erin Lucas say the constantly-changing menu will include homemade croissants breads and other baked goods inspired by Scandinavian recipes Mackbee and Lucas say the small bakery can only accommodate between 3-5 people at one time and social distancing protocols will be properly enforced Mackbee and Lucas are also the owners of Krewe a forthcoming restaurant inspired by Cajun/Creole cooking There's no word yet on when Krewe will be open for business "Our goal is to make our establishment a place where people from all over the world can relax and enjoy some of the great comforts of life," Mackbee and Lucas said Flour & Flower will be open Wednesday through Sunday from 7:00 a.m The shop will also prepare and serve artisan pizza every Monday from 5:00 p.m The bakery, located at 26 College Avenue North, opened to the public Thursday.\nRead More ST. JOSEPH -- After nearly two years of planning, fundraising and building, Flour & Flower is open for business in St. Joseph. The bakery, located at 26 College Avenue North, opened to the public Thursday. Owners Mateo Mackbee and Erin Lucas say the constantly-changing menu will include homemade croissants, turnovers, breads and other baked goods inspired by Scandinavian recipes, coffee and espresso, and fresh-cut flowers. Mackbee and Lucas say the small bakery can only accommodate between 3-5 people at one time, and social distancing protocols will be properly enforced. "Please wear a mask, if you have one," they add. Mackbee and Lucas are also the owners of Krewe, a forthcoming restaurant inspired by Cajun/Creole cooking. There's no word yet on when Krewe will be open for business. "Our goal is to make our establishment a place where people from all over the world can relax and enjoy some of the great comforts of life," Mackbee and Lucas said. Flour & Flower will be open Wednesday through Sunday from 7:00 a.m. to 1:00 p.m. The shop will also prepare and serve artisan pizza every Monday from 5:00 p.m. to 9:00 p.m. The main threats are large hail, damaging wind gusts, and heavy rains with an isolated tornado also possible. FORECAST SHARE PHOTOS & VIDEOPioneer Flour Mill manufacturer purchased by investment firmby SBG San Antonio SAN ANTONIO — A well-known company with a long history in San Antonio has been acquired by an investment firm which runs the Pioneer Flour Mill in Southtown which will now lead the local food manufacturer It is headquartered in San Antonio and employes about 2,500 people in 19 locations across the United States "We are delighted to partner with a group like PPC Partners that shares our values and commitment to employees customers and suppliers” said Dale Tremblay The company will continue to maintain its headquarter offices and Technical Service Center in San Antonio The terms of the acquisition deal were not released Flour Atelier is a recent addition to Kearny Mesa Aided by a successful Kickstarter campaign, a pair of friends have opened a new bakery and cafe that highlights their backgrounds in sweet and creative ways. Flour Atelier which recently landed in Kearny Mesa near the Mitsuwa Marketplace offers a menu revolving around Asian ingredients and flavors Now operating Tuesday through Sunday starting at 10 a.m. its grand opening is scheduled for Saturday December 16 when there will be specials for some of the first customers Cupcakes have proved to be its early bestsellers inspired by the Filipino heritage of owner Chrisell Nguyen and her business partner Evelyn Ozburn They include ube cupcakes topped with leche flan garnished with shards of crispy rice paper Other desserts range from calamansi bars and black sesame mochi to ube creme brulee and cheese danishes subbing sunflower seed flour for the almond flour in its assortment of macarons Nguyen ran a custom cake business out of her home specializing in monogram cakes topped with cream and fresh fruit Mini versions of the dessert are now available but in January the bakery will begin accepting orders for large-scale monogram cakes as well as other special occasion cakes It also stocks a variety of fresh flowers for bouquets Flour Atelier uses local brands Mostra Coffee and Paru Tea to power its drinks and lavender lattes as well as strawberry guava tea the cafe will add some sidewalk seating and may expand the menu to include some savory breakfast items Wildwood Flour Bread is expected to open in March Orloff continued building his bread-baking skills at Companion Bakeshop in Santa Cruz before returning to San Diego to launch Wildwood Flour as a cottage food operation supplying sourdough bread to area businesses like El Pescador and the Pannikin in La Jolla for the past three years who moved back home after working in the restaurant industry in Baja while studying farming and agriculture as well as wild fermentation would eventually like to own a farm where they can grow wheat and experiment with ancient grains Silver tells Eater that they also plan to grind flour to order for customers wanting to bake at home A post shared by Wildwood Flour (@wildwoodflourbread) Focused around variants of sourdough bread, including sourdough bagels and pastries made with sourdough starter, Wildwood Flour will feature seasonal fruits and vegetables in baked goods ranging from croissants and morning buns to brioche and scones. The takeaway market will also offer sandwiches along with grocery items like cheese, butter, olives, pickles, tinned fish, and jams. Oops. Something went wrong. Please enter a valid email and try again. Sign up Sign in Share Marinated golden beets with walnut pesto, Asian pear, and poppy seeds. Photo: Flour+WaterThis article is part of The Bold Italic’s 2020 Awards, which celebrate the Bay Area’s small businesses and local residents who have hustled and shown creativity throughout 2020. See all the award winners here In a city with more three-Michelin-starred restaurants than far bigger (geographically) New York City San Francisco has an exceptional range of high-end takeout options during the pandemic whether it’s champagne and caviar service or multicourse tasting menus But Bologna, Italy–trained chef Thomas McNaughton’s exquisite pastas have been quintessential San Francisco at Flour+Water since it opened in 2009 — and the restaurant is continuing to serve us as the official winner of TBI’s Best High-End Takeout of 2020 Founding The Perfect Spot in 2007, Virginia is World’s 50 Best Restaurants’ Chairperson, judging & writing/editor at 60+ publications on dining & drink globally Help the Auvergne’s volcanic landscape offers year-round activity holidays restored farms to stay in and great value mountain cuisine The Cantal is the rural heartland of France’s wild Auvergne region right in the centre of the country and part of the Massif Central Locals joke that there are more cows here than people and there certainly are not many tourists despite a range of adventurous outdoor activities in summer and winter Hotels and B&Bs could not be more reasonably priced and the hearty regional cuisine – rustic rather than gourmet – comes in formidable four- or five-course bistro set menus The Cantal also boasts some of the most spectacular sites in La Chaîne des Puys the 80 or so extinct volcanoes that have just been recognised as a Unesco world heritage site offering free tastings of an artisan distillery’s liqueurs made from botanicals such as gentiane and verveine Join the locals sitting on the terrace for an after-work aperitif at the lively Café de ma Mère (Place Claude Erignac) is decorated with very well-preserved 16th-century frescoes Local tip Lac Sauvagenear Dienne, a tiny lake hidden in the swirling volcanic countryside, is ideal for picnics, boating or home-cooked meals at the lakeside auberge: call +33 (0)4 71 20 82 65. Local tip Lac Saint-Étienne-Cantalès and its secluded, tree-lined beaches are perfect for swimming, canoeing and kayaking, with floating chalets for rent Be one of the first to try our new activity feed Furious Tour de France organizers threw a television car off the race for striking Johnny Hoogerland (Vacansoleil) and Juan Antonio Flecha (Sky) during a crash-marred ninth stage Johnny Hoogerland (Vacansoleil) and Juan Antonio Flecha (Sky) had been part of a five-man breakaway vying for victory in the 208km stage from Issoire to Saint-Flour in the Massif Central until they were hit by a passing television car 35km from home Hoogerland was sent somersaulting into a fence while Flecha hit the deck at full speed A statement from Amaury Sports Organization (ASO) said: “Following the accident which occurred at the 167km mark … involving the riders Juan Antonio Flecha and Johnny Hoogerland vehicle Euro Media numbered 800 has been excluded from the Tour de France.” Tour director Christian Prudhomme said the driver had failed to heed directives on the race’s official radio channel which is the channel everyone should be listening to that all cars should pull to the side and give priority to the team cars,” said Prudhomme “The car previously received the order from the race direction not to pass and let the Europcar team manager get through to the breakaway to give Thomas Voeckler the bottle he was asking for “They did not take that order into account … and caused the crash of both riders The television company involved apologized for the incident “France Television apologizes to the riders the teams and to the ASO for the accident during the ninth stage of the Tour de France which was caused by a technical assistance vehicle covering the race,” said a statement “France Television will respect fully the measures which will be taken by the ASO to improve safety.” It is the second such accident on the race Saxo Bank-Sungard’s Nicki Sorensen was lucky to escape serious injury when a motorbike carrying a photographer tried to squeeze past the peloton through a non-existent gap on the side of the road The motorbike knocked him to the ground and dragged his bike along for a short stretch Prudhomme added: “We want to apologize for this incident to the teams and the riders involved Two accidents involving vehicles on the race is two accidents too many.” We’ll look at the situation tomorrow and we’ll take the matter forward tomorrow,” said Brailsford Hoogerland wept as he stood atop the podium to receive the King of the Mountains’ polka-dot jersey thanks to the points he had pocketed on the climbs throughout the stage But with the memory of Wouter Weylandt’s death from a crash in May’s Giro d’Italia still fresh in the minds of many the Dutchman was looking at the bigger picture “I think the people in the car will have a very big guilty feeling and they will surely apologize to me and Flecha,” he said needed ice: A rest day couldn't come soon enough The bleeding and battered Tour de France field endured its worst day yet of crashes a strange and dangerous ordeal in which even a car took out riders When cyclists ease their aching bones Monday on their day off after nine frenzied and punishing stages Alexandre Vinokourov will be waking up several hundred miles away in a Paris hospital after surgery on a fractured thigh bone Defending champion Alberto Contador's right knee will be bathed in ice and Juan Antonio Flecha's legs will be bruised and scabbed after he was slammed by a car late in Sunday's stage "It is too bad to see riders crashing out of the race like this," two-time Tour runner-up Andy Schleck said Spain's Luis Leon Sanchez won the ninth stage after a long breakaway in the second day of mountains and France's Thomas Voeckler took the yellow jersey from Thor Hushovd But they left plenty of wreckage behind them Cyclists anticipate all number of obstacles during this three-week showcase - wet roads Getting sent airborne by a Tour car is not one of them But that's what happened to the Flecha and to Johnny Hoogerland as they entered the final stretch of the 129-mile route from Issoire to Saint-Flour in the Massif Central They were in a five-man front group that included Voeckler which involved about 30 other riders midway through the stage the sight of an out-of-control car swerving right into Flecha was a perplexing sight - even in a race more than a century old sending the Spaniard flying sideways into Hoogerland "I understand that guests want to have a close look at the race," Sanchez said "But we need to get a message across to the organizers so that the drivers are more careful." Vacansoleil manager Michel Cornelisse said Hoogerland had deep cuts to both legs But the rider still had enough strength to hobble to the podium and slip on the red and white polka dot jersey as the new leader in the King of the Mountains competition "We might bring the matter forward tomorrow Tour organizers banned the car and its driver from the rest of the race saying the driver ignored a warning to let a team cars pass to bring a water bottle to Voeckler a photographer's motorcycle hit Danish rider Nicki Sorensen and sent the Saxo Bank cyclist skidding along the roadside while the motorbike dragged away his bike Hoogerland and his four companions were several minutes ahead of a huge crash that left dozens of riders sprawled over the road like marbles as they flew into a turn descending down the Col du Pas de Peyrol The peloton faces more rolling terrain on the 217.5km road to Albi Tour de France race hub Start list Stage 9: Impey wins from the break in Brioude Nibali hits back at Tour de France armchair critics after losing time Smooth sailing for Thomas and Bernal on stage 9 of Tour de France The first week of this Tour de France goes all the way through to the Monday - that's 10 stages and just less than half the race We'll all need the rest day when it finally arrives tomorrow this rolling 217.5km south-west journey from Saint-Flour to Albi. This is the scene in Saint-Flour as we gear up for today's stage with the race proper to get underway 15 minutes later after a lengthy neutralised zone. Why do the longest stages always have the longest neutral zones it's just happened a few times recently and must be brutal for the riders. Yesterday's stage was never going to match the breathless finale in Saint Etienne on Saturday Tour de France: Impey wins stage 9 in Brioude It certainly doesn't look like an easy one to control and the constant undulations should hurt the pure sprinters even if there's not one specific climb where they're likely to be dropped The finishing straight itself is slightly uphill So it's quite delicately balanced between break/pure sprinter/Sagan. On paper today should be a day for the sprinters but the wind is picking up in Saint-Flour this morning and lots of teams are expecting some action to potentially kick off Quick Step and Jumbo we’re looking at you The riders are rolling and we should be underway shortly. with more of a crosswind later on as we near Albi we come to KM0 and Prudhomme rises up through his sunroof and waves his flag Lilian Calmejane (Total Direct Energie) is the first rider on the move along with Tony Gallopin (AG2R) and a Wanty rider It looks like they're away but then some more shots are fired from the peloton Cofidis' Natnael Berhane jumps across as it strings out while Mads Wurtz Schmidt replaces Politt for Katusha CCC fire a rider as the peloton bunches up It's not settling down behind as Cofidis ping another rider It was Simon Geschke for CCC and he's caught Correction - it wasn't Calmejane for Total Those five leaders have 20 seconds in hand and it's bunching up and being blocked behind. Sunweb still aren't happy.Michael Matthews is attacking Sagan is simply marking the Australian. For a brief moment they have a gap but the peloton comes back It bunches back up and teams with riders in the break try to block the road once more CCC aren't happy either and send another rider The peloton is bunched up and the break is definitively clear 200km to go and the break's lead moves out to 2:45 The riders are descending to the foot of the first of the day's four categorised climbs It's the cat-4 Côte de Mallet (2.2km at 5.2%). The peloton aren't exactly allowing the break too much leeway They hit the climb and it's down to 2:30. The break reach the top of the climb and Berhane is on the front so gets one KOM point to add to his small collection Not so much an attack as him coming through to tap out that metronomic tempo of his and everyone else taking a while to adjust. The peloton crest the climb 2:30 in arrears Are you someone who 'watches the Tour de France on TV and Maxime Monfort (Lotto Soudal) doing the work on the front of the bunch swopping down to the foot of the second climb of the day The break come to the top of the climb and Berhane nips up to the front of the group to take two more KOM points. They're not giving the break anything to work with and those out front must be wondering what's the point. Yoann Offredo is right at the back of the bunch. He's been ill but has been battling on. "The Tour may abandon me, but I don't abandon the Tour," he said after stage 8. Berhane is the best-placed on GC of the break Here's the latest on Alessandro De Marchi (CCC Team) De Marchi suffers multiple injuries in Tour de France crash The riders are still heading mostly uphill but soon they'll be taking on a much more lengthy downhill section to the foot of the third climb Astana have dared to disrupt the QuickStep-Jumbo-Lotto triumvirate and they've set Magnus Cort to contribute to the pace setting The break are on the steepest section of that downhill and are now flying down to the next climb The peloton are holding them at 2:47. The leaders have got down the descent in one piece and are now climbing the Côte d'Espalion (Cat-3 they're saving their big efforts for later on They come to the top and Berhane once again helps himself to a couple of KOM points. Not many points on offer on these minor climbs but Berhane takes his tally to five for the day and moves into the top five on the new provisional mountains classification 1 Tim Wellens (Bel) Lotto Soudal 43 pts2 Thomas De Gendt (Bel) Lotto Soudal 37 3 Giulio Ciccone (Ita) Trek-Segafredo 30 4 Xandro Meurisse (Bel) Wanty-Gobert 27 5 Natnael Berhane (Eri) Cofidis Solutions Credits 18 Asgreen leads the bunch over the top of the climb three minutes behind the six leaders. One topic of conversation at the Tour has been the role of motorbikes and how much of an advantage they give to certain groups on the road Barry Ryan has the latest on the matter. Tour de France: Fuglsang calls for a minimum 50 metres between motorbikes and riders The wind looks to be blowing from the side on this part of the route No one taking it on but riders have to be alert throughout where Greg Van Avermaet and Michael Matthews have won in the past The six leaders head into the centre of Rodez The peloton itself comes into Rodez and past the wonderful cathedral and they do so just two minutes in arrears. The intermediate sprint is coming up in just under 10km time and Colbrelli sprinting for what's left of the points which is on a slightly uphill stretch of road. Eiking springs out of the saddle and sets off to collect the maximum haul of points The team are really invested in the intermediates for Colbrelli who is third in the green jersey standings who sits up when he sees no one else is bothering A flurry of action in the bunch following the sprint It's calmed down again but the gap stays around 1:30. Ineos are amassed just behind the front row of the bunch GC teams are going to be increasingly concerned about the wind the closer we get to Albi He faces another lone fight to make it to the finish. Sagan's Bora teammates have taken it up in the bunch They're coming out onto exposed roads here and perhaps they have been warned about the wind by their directors. A 90-degree left-hander and that could well be what the directors were warning them about Looks like the wind is now blowing from the side. No one is trying to go on the offensive and split this up - it's more a case of the GC teams keeping their riders up front and on the right side of any splits that do occur The gap to the break comes down to 1:07 as a result. They're on narrow country lanes here - another reason to stay up towards the front of the bunch It's a small one but a good 25 riders have been snipped off the back Bora are also committing to this with Marcus Burghardt Trek's Jasper Stuyven is in the second split and he might have been Richie Porte's strongest ally in conditions like this The gap to the second peloton is already 25 seconds the Côte de la Malric (cat-3). The leaders hit the climb with a lead of 35 seconds It's 3.6km long at an average gradient of 4.7%. The riders have turned off with the direction of the wind but after the summit they'll soon be turning back side-on to it. Things have calmed down on the climb and the gap moves out to 1:05 but it's certainly not over for the day. That allows the dropped group of riders to get back on Berhane once again claims maximum KOM points at the top of the Côte de la Malric. The peloton come over the top of the climb at 1:55. and it's mostly downhill from here to Albi the breakaway riders aren't in a terrible position It's gone back to the sprinters' teams working now The average speed so far today is 43.29 km/h. The gap isn't really budging at the moment EF have their whole team on the front here GC teams are making sure they're up near the front They've turned slightly west past Tanus and the wind is blowing from the side once again.. Around 35 riders caught behind this split. the gap to the break has come down to 1:17. Alaphilippe is on the front here drilling it The yellow jersey racing aggressively once again The back of the bunch is single file and there's danger aplenty back there The main peloton is advancing rapidly and is now 25 seconds behind the break Movistar looking good in the front group. EF and FDJ are working in the second peloton and Porte all have plenty of teammates and there's a fair way to the finish who were drilling it on the front and were seemingly in control not long ago. he gets straight on the front of the front peloton Pinot comes through and rips a turn out himself Valverde comes through to pile the pressure on the other GC teams surely have to try and twist the knife Lutsenko leads the second group for Fuglsang Pinot has Reichenbach and a couple of others. He's bursting nervously out of the saddle. Pinot's group comes back to 23 seconds. He was better than Kruijswijk on La Planche des Belles Filles An uphill section gives another aspect to the chase The leaders have effectively broken away with each other and a few other riders Big effort required to finish this off. The small Pinot group of 12 riders have the main group in their sights so QuickStep will be fancying this for Viviani. Kwiatkowski comes to the front of the first peloton and the Pinot group starts to lose ground. Not many domestiques left in that chase after it split They needed to do the last bit of the closing immediately as now they're running out of resources fast was in that second peloton with Porte and is now back at 1:07 but this is slipping from their grasp. And Movistar have dropped a couple of teammates back for him and it's not looking good at all for Pinot 12km to go and it's hard to see them coming back from here with plenty of firepower and interested parties up the road Into the final 10km and Ineos and QuickStep drive the front peloton along Porte are in the second group on the road with seven others Landa is in another group a further 20 seconds back Movistar have stopped working up front and it seems they've left Quintana to fend for himself and just stay in there but this is a major blow to his chances. Ineos continue to dominate the front group Groenewegen has been named present in the front group by race radio. and 1:35 down on the front of the race. The chasers are praying for the finish line Into the final 4km and Ineos are not letting this slip This is their best day on the race so far as a team after a questionable showing on on Planche des Belles Filles stage This has been a long stage with a lot of hard racing and plenty of hills He still has two teammates but they look spent. Sunweb are all-in under the flamme rouge. 500 to go and Mattthews still has three men in front They've lost a heap more time after that leadout. If the Classics performances weren't enough he went and won two stages at the Dauphine he's come here for his Tour de France debut - an outing supposedly about gaining experience and helping others - and won. Matthews is still being led out when Van Aert opens the taps and surges through Viviani was on the wheel and pushed him close on the left In the end there was only a tyre width in it Ewan was on Matthews' wheel and also started sprinting at a similar time but was a more distant third Matthews was fourth and will surely be kicking himself - or his lead-out man Sunweb dominated the final 2km but they got the last link in the chain all wrong and Matthews was left on the back foot as the others sprinted past him 1 Wout Van Aert (Bel) Team Jumbo-Visma 4:49:392 Elia Viviani (Ita) Deceuninck-QuickStep 3 Caleb Ewan (Aus) Lotto Soudal 4 Michael Matthews (Aus) Team Sunweb 5 Peter Sagan (Svk) Bora-Hansgrohe 6 Jasper Philipsen (Bel) UAE Team Emirates 7 Sonny Colbrelli (Ita) Bahrain-Merida 8 Matteo Trentin (Ita) Mitchelton-Scott 9 Oliver Naesen (Bel) AG2R La Mondiale 10 Greg Van Avermaet (Bel) CCC Team 1 Julian Alaphilippe (Fra) Deceuninck-QuickStep 43:27:152 Geraint Thomas (GBr) Team Ineos 0:01:123 Egan Bernal (Col) Team Ineos 0:01:164 Steven Kruijswijk (Ned) Team Jumbo-Visma 0:01:275 Emanuel Buchmann (Ger) Bora-Hansgrohe 0:01:456 Enric Mas (Spa) Deceuninck-QuickStep 0:01:467 Adam Yates (GBr) Mitchelton-Scott 0:01:478 Nairo Quintana (Col) Movistar Team 0:02:049 Daniel Martin (Irl) UAE Team Emirates 0:02:0910 Thibaut Pinot (Fra) Groupama-FDJ 0:02:33 Pinot was the best of the pre-race favourites who's now the virtual leader behind Alaphilippe. I can’t believe it.It’s above anything else I managed to stay in front and kept our leader Stevie in position Dylan was not in the first group and I was allowed to go for the sprint "I couldn’t think of anything better We had a little go earlier on but the wind wasn’t really high enough and we were always attentive and ready for anything the elastic then snapped and we went and got a big gap "It’s especially good on a day like today when you never expect it I think it was just a positioning error from them and they lose a minute and a half Wrong place wrong time and then rode too hard at one key hill & burnt rest of group off Tour de France: Wout van Aert wins wind-blown stage 10 The Tour looks for the wind in northern France but so often ends up finding it in the south Wednesday's stage into Toulouse is in open countryside that's often very windy At the start we said at some point this race is going to split right direction and you know we gave it a nudge with around 50 kilometres to go and then we just waited and waited We knew it was going to go at some point and we were all over it with numbers at the front we knew it was on us to drive it to the line I was saying to the guys ‘this is a TTT all the way to the finish line’ it’s going to split and that’s exactly what we said – you can win or lose the Tour today It’s a long way to go but I think we stuck 1:40 into some good GC guys and to try and get that back in the mountains from these two GC boys that are looking good we’ve barely dipped our toe in the water so we’ll enjoy the rest day tomorrow and kick on from there and get back to it." Rowe also tells Eurosport about a little chat with Valverde “Landa punctured and then Movistar stopped riding but don’t roll through and try to slow up the rest of us fine but don’t come through and balls it up for us You won’t find many guys classier than Valverde so it’s no big deal Here's our daily round-up of the post-race reaction Tour de France 2019 stage 10 finish line quotes Frenchman Thomas Voeckler pulled on the Tour de France yellow jersey after a dramatic ninth stage won by Spain’s Luis Leon Sanchez and marred by nearly a dozen crashes on Sunday had been part of an early breakaway that made it to the finish line of the 208km ride from Issoire unchallenged after a mass pile-up in the peloton caused mayhem and delayed the chase were then taken out of the equation for the win after they were hit by a television car 35km from home Voeckler and his compatriot Sandy Casar contending the win with Sanchez launching an unassailable sprint 250m from the uphill finish to leave Voeckler in second Casar beat me in a two-up sprint [at Saint-Jean-de-Maurienne] but that time it was my fault because I hadn’t checked out the finish,” said Sanchez after taking his first win of the season for Rabobank was third with Belgium’s Philippe Gilbert of Omega-Pharma leading home a peloton containing a somewhat reduced bunch of yellow jersey favorites 3 minutes Voeckler took over the race lead from Norwegian Thor Hushovd and now leads Sanchez by 1 minute with Australia’s Cadel Evans third 2 minutes followed by Frank Schleck (2:29) and Andy Schleck (2:37) who earlier in the stage suffered his fourth crash in eight days Contador later revealed a knee pain he has felt since a crash on Wednesday had flared up I had a few problems and I’m a little bit anxious about my knee,” Contador said “After I crashed I began feeling the pain again but I hope with some ice and some rest it will get better.” On the second day in the hilly Massif Central Voeckler was determined to open his account He jumped into a breakaway early and played a leading role in helping to distance the peloton over the first few climbs but he admitted he was stunned to be wearing the yellow jersey again “I didn’t want to have any regrets on the Tour this year but I have to say I didn’t expect to be pulling on the yellow jersey again,” said Voeckler who famously wore the yellow jersey for nine days in 2004 “I really didn’t think I’d have it a second time in my career.” while he got to savor his feat on yesterday’s rest day many other teams were taking stock of the damage Belgium’s Jurgen van den Broeck became the second yellow jersey contender after Bradley Wiggins to crash out when he got caught up in a mass pile-up on the descent of the Col du Pas de Peyrol as the peloton trailed by 3 minutes found himself in the trees and out of the race with a fractured femur It also took out van den Broeck’s teammate Fredrik Willems and David Zabriskie of the US The shock of the crash caused the peloton to slow the pace giving Voeckler’s breakaway group a lead which but further drama would unfold 35km from the finish when Hoogerland was sent somersaulting into a barbed-wire fence and Flecha hit the deck at full speed although they trailed home more than 16 minutes off the pace Tour organizers reacted by throwing the culprit car off the race With the memory of Belgium’s Wouter Weylandt’s death from a crash in May’s Giro d’Italia still fresh in the minds of many Hoogerland was looking at the bigger picture but I said to Flecha: ‘We’re still alive and Wouter Weylandt died in a crash,’” he said.