Let them eat bread
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. (Photo by Michelle Le/The Almanac)

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