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S E C T I O N 2 Community S TO R I E S A B O U T P E O P L E A N D E V E N T S I N T H E C O M M U N I T Y T H E T M E L EAT BREAD And, lo, they ate it with gusto and have been asking for more every single week The hands of Portola Valley baker Phil Reilly shape a loaf of sprouted wheat bread. His hands get started making and shaping bread at around 6:30 a.m. on a typical Wednesday and stay busy for the rest of the day, and most of the following day, too. He usually sells all of the 80 loaves he prepares for the Thursday afternoon farmers’ market at the Historic Schoolhouse at 765 Portola Road. Photos by Michelle Le By Dave Boyce Almanac Staff Writer A s is common among bread bakers, Portola Valley resident and part-time baker Phil Reilly starts his day early. Not 3 a.m. early, but by 6:30 a.m. on a Wednesday, 32 loaves will be underway: eight of pain au levain, a mild sourdough; eight of corn “porridge” bread, a blend of Italian corn grits, toasted sunflower seeds and rosemary; and 16 of sprouted wheat. The next morning’s work typically produces 32 loaves of buckwheat-fig — a bestseller — and 16 of quinoa-kamut, an ancient grain from South America combined with an ancient wheat from South Asia. Since the fall of 2013, on Thursday afternoons or evenings, depending on the season, Mr. Reilly, 55, can be found behind a stand at the Portola Valley farmers’ market selling his artisanal loaves — and in short order. “The buckwheat with figs and walnuts is definitely my bestseller and, even though I do a double batch, (it) usually sells out first in an hour or so,” Mr. Reilly says. Portola Valley resident Danna Breen, a big fan of Mr. Reilly’s efforts, helped him for his first few weeks at the farmers’ market. “Every single loaf has a different application,” she says in an email. “One for soup, one for cheeses, toasting, chocolate. My friends and I are all breaking this bread together and it makes for the most fun rating experience as we taste and sample them all.” People have written to her ask- ing if she could have loaves set aside, Ms. Breen told the Almanac. “It has occurred to me that I could open up a black market,” she writes. “’For $30 I will secure a loaf for you!’ The bottom line is you have to get there to get your bread.” Baking is Mr. Reilly’s third career. The other three days of the week, he is an intellectualproperty attorney in the bio-tech sector, and he came to that from a career in chemistry. He received See EAT BREAD, page 27 March 26, 2014 NTheAlmanacOnline.comNThe AlmanacN25

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