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A quick look at Minneapolis's riverfront ruins and you'd think we'd let our city's proud heritage slip away: A relic that was once the world's largest flour mill is now a museum devoted to its history. But a few patient, nocturnal souls like Solveig Tofte are building on our city's grain-processing legacy and turning Minneapolis into a veritable baking mecca. Tofte spent a decade as the head baker for Turtle Bread before opening Sun Street with her husband, Martin Ouimet. It's a cheery, gleaming space with windows on three sides, but its most salient feature is a spare, open floor plan that offers a direct sightline to the baking operations. Tofte is a master of classic breads, such as France's iconic baguette, but the also likes to experiment by incorporating everything from her house-made granola to locally brewed beer into her pre-ferments. The bakery also offers excellent pastries, biscuits and gravy that are better than MawMaw's, and a meatloaf sandwich worth trading in a summer's worth of hamburgers.
Whether you favor sweets for your morning meal or lean more toward the savory end of the spectrum, the X factor of any good breakfast is the bread. Many an otherwise decent breakfast sandwich has been ruined by a dry biscuit, and everyone knows that maple syrup and cinnamon-flecked custard, no matter how rich and eggy, can't save French toast if it was made using lackluster bread. Clearly, Solveig Tofte, owner of Sun Street and former head baker at Turtle Bread, recognizes this. More... More »
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