Jim Betts, left, owner of Bluegrass Baking Co., talks with David Van Sanford, center, and Bob Perry of the University of Kentucky College of Agriculture as they evaluate baguettes made with five varieties of wheat UK grew at its research farms. Wheat ideal for crusty breads isn’t grown in Kentucky, but Betts thinks it could be a new niche for small farmers, and something he could use in his bakery. Photo by Tom Eblen | teblen@herald-leader.com

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