The mill at Boulted Bread weighs a thousand pounds — all pink granite stones and steel framing. It was built by one of the bakery’s three owners, Fulton Forde, and lives in the front of the shop, where customers watch bakers grind spelt, einkorn, wheat, and rye. “Everything begins there,” co-owner Joshua Bellamy says, rolling cornmeal-flecked baguettes beneath floury palms. It’s Sunday, long before sunrise. Soon, there will be an out-the-door line — for cultured-butter croissants, grits bread, and Benton’s ham bialys. The line and the business are guided by Sam Kirkpatrick, Boulted’s third co-owner. “Having the mill up front is a constant reminder of pushing for flavor,” Bellamy says. “The best way to do things is often the harder way to do things. But in the end, it’s worth it.”
Boulted Bread
614 West South Street, Raleigh, NC 27603
(919) 999-3984 or boultedbread.com
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
