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Duluth’s Best Bread Posts

Duluth’s Best Bread opening breakfast cafe at Endion Station

Robert Lilligard’s research trip to France.

Duluth’s Best Bread will open a European style bakery-cafe on July 7 at Endion Station Public House in Canal Park. The cafe will operate from 7:30 to 11 a.m. Fridays through Sundays, before Endion Station’s typical business hours.

Duluth’s Best Bread at Endion Station will serve sweet pastries including French-style croissants, monster cinnamon and caramel pecan rolls, and homemade Pop Tarts. It will also serve new savory items, including a classic quiche with bacon and ham.

Perfect Bakery: Duluth’s Best Bread

pddperfectbakeryawardlogoThe business with the audacity to call itself Duluth’s Best Bread clearly is living up to its name. Not only does it have the best bread, it’s Duluth’s best general bakery according to Perfect Duluth Day’s poll. It took the title of Perfect Bakery with 38 percent of the vote among the final four.

The relative newcomer celebrated its one-year anniversary in September. Brothers Michael and Robert Lillegard, a trained mathematician and a writer, respectively, founded the nontraditional bakery.

Duluth’s Best Bread has limited storefront hours and a subscription service. It features a small menu of products carefully perfected by Michael, such as sourdough bread, croissants, cinnamon rolls and pretzels.

Duluth’s Best Bread celebrates one year

Robert and Michael Lillegard

Robert and Michael Lillegard

The majority of corner bakeries have been casualties of the modern demands of life, which prioritize convenience over quality. A pair of Duluth entrepreneurs is turning the corner bakery model on its head with a limited menu of artisan products, a mix of wholesale, retail and subscription sales and just the right amount of wit.

The story of Duluth’s Best Bread: Sourdough in lieu of a PhD

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I recently spent a day trying out the role of assistant baker for Duluth’s Best Bread. The amount of time and effort that goes into their scrumptious goodness defies belief. Furthermore, the simple ingredients that go into a traditional sourdough are completely unimpressive. The real feat is accomplished by the wild yeast and lactobacilli that run wild in a symbiotic relationship through Michael Lillegard’s time-tested method of cold fermentation.

Duluth Bread CSA

Photo by Rolf Hagberg

Duluth’s Best Bread croissant
Photo by Rolf Hagberg

Would you like to get bread and croissants every week and support local foodways? Duluth’s Best Bread is starting a community-supported agriculture program this month.

The way a CSA works is that you pay a fee up front and in turn are guaranteed bread every week — including occasional special loaves not usually offered, like challah, rye or whole wheat. All you do is come pick it up.