Atkins is dead
Pass the bread!
By Anne Stanton
If you were in the area in 2003, perhaps you saw the bumper stickers printed up by my old friend, Bob Pisor, who founded and ran Stone House Bread in Traverse City.
Pisor, who has since sold the business, was peeved over the Dr. Atkins no-carb caveman diet, which has helped people peel off pounds fast. So he struck back with a bit of dark humor.
Despite the temporary hit to bread sales, the Atkins diet did play a vital educational role, said Gerard Grabowski, who with his wife, Jan Shireman, opened Pleasanton Brick Oven Bakery, the areas first artisan bakery, in 1993.
The gregarious couple, who make their home in Pleasanton, north of Bear Lake, bake naturally leavened bread with organic flour, water and salt. But no yeast. The crusty, chewy loaves are distinctly different in taste and texture than the sugary, squishy, non-crusty bread youll find at the grocery store.