Press

Food and Wine: 460 Bread’s “hyperlocal” approach of milling our own local organic whole grain flour got a mention in the January 2012 Food and Wine Trends

The Crooked Road to Baking: To learn more about the bakery and  co-owners and bakers Ty Mack and Jerod Pfeffer, check out the Jackson Hole News & Guide article from the March 23 “Chef Notes” column

Big in the Big Apple: Take a look at a recent New York Times Magazine blog post that mentions 460 Bread!