Lovely's Fifty Fifty co-owner Sarah Minnick builds her pizzas with naturally leavened dough, and lately she's been using that starter to bake something quite different in her wood-fired oven.
For the past couple weeks she's been playing with various organic grains, including sprouted barley from Ayers Creek Farm, to turn out crusty loaves of artisan bread, available for purchase on a first-come-first-served basis. There's no set schedule; you have to watch Twitter (@Lovelys5050) and Instagram (sarahminnick_) if you want to be one of the fortunate few who get one. But lucky for you we have the scoop on her next bread drop: Tomorrow, Dec. 6, her loaves will be available at Milk Glass Mrkt, owned by her friend Nancye Benson.
Lovely's is not the only restaurant selling fresh-baked bread. It's no secret but it's often forgotten that Ken Forkish's Trifecta Tavern sells just-baked loaves every day at 4 p.m. Their daily afternoon bake means you can bring home Ken's warm artisan bread for dinner any day of the week.
And on Sundays at Prettyman's General on Hawthorne, there's bread baked by two baristas who moonlight as Mighty Fresh bread on the weekends. During their Sunday "toast brunch" from 10 a.m. to 2 p.m., Willie Pate and Dan Purvis' bread becomes the vehicle for seasonal toppings like persimmons with almond butter, sea salt, and lemon zest.