Andy speaks with Liv Breads co-owners Yaniv Livneh and Bary Yogev. This artisan bakery and coffee bar in Millburn proudly bakes natural sourdough the traditional way, relying on a slow fermentation process and plenty of hydration, to produce a complex loaf. In addition to whole loaves, Liv Breads' caf?? has a daily selection of pastries, buns, healthful grain and green salads, sandwiches, and coffee. Visit before 1 pm to watch the bread bakers mixing, shaping, and baking naturally-leavened sourdough breads in an open kitchen attached to the caf??. You will be treated to the sights and smells of a traditional European bake shop, featuring whole loaves, vienoisserie (yeast-leavened dough and puff pastry), with a few Mediterranean surprises coming from the owners' Israeli background.  Liv Breads also offers monthly evening workshops led by Bary Yogev who taught for many years as an instructor at Danon Culinary School in Tel Aviv. We very much enjoyed the two-hour session where participants learned about focaccia, including how to mix the dough for successful home baking. Participants made and consumed three items using focaccia dough.

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