Nicholas Kazan vs. Square Bread
Full article in the Anchorage Press
Written by Tataboline Brant
Nicholas Kazan, a 44-year-old transylvanian, says he's leading the culinary revolution. Kazan, who operates successful businesses in Seattle and Anchorage, is very passionate about bread.
Try mentioning Wonder Bread to Kazan and you'll likely get this type of response: "They're turning it into some insipid, square, void-of-nutrition kind of food!" Tell him that Martha Stewart says the best wheat flour comes from France, and he'll tell you that she's an idiot. Suggest that baking bread on a stone is tedious and expensive, and he comes uncorked: "You cannot bake in metal pans! ... Bread is the stuff of life. Every month he orders between 30 and 40 tons of what he says is the best wheat flour, milled from Idaho and Montana grain. Every day he sells about 2,000 loaves of Artisan bread, at his Europa bakery on West 36th Avenue and to Anchorage restaurants and stores. The Glacier Brewhouse accounts for 36,000 of Kazan's spent grain loaves a year.
American bread began to decline with the Industrial Revolution, Kazan believes, when bakers began to rely on machines. "Every loaf of bread that you find sliced right now in the grocery stores is industrial, mass-produced, wholesale feed!"
