Last Monday morning, Sarah Wood paused at the center table in the small Otter Creek Bakery kitchen to chew thoughtfully on a piece of whole wheat baguette.
"Want to try this baguette?" she asked, offering pieces around the kitchen.
"Is it sourdough?" asked Cindy, one of the bakers.
"No, just plain Gleason's Grains whole wheat flour. It's wheat-y," said Sarah.