A good loaf of crusty artisan bread is difficult to come by in Wichita – odd, many local foodies note, since Wichita is the Wheat State’s largest city.
But a farm girl from Peabody with a degree in milling science and a professional-grade bakery in her garage is helping to change that.
In January, Sharon Entz, 37, started a bread-baking business called Crust & Crumb Co., which she operates out of her small attached garage on the back of her 1930s bungalow in Newton.
Since then, she’s been earning an enthusiastic following for her fresh loaves of sourdough, baguettes and ciabatta, which she stocks in smaller Wichita and Newton grocery stores and sells wholesale to restaurants and coffee shops throughout the region.
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