Customer Nooni Reatig, an architect who works nearby, has been convinced. “At first, I was skeptical about the whole, whole grain," she admits. "But I tasted Jonathan's bread and it’s not something static, it’s completely a live product. It has so many things going on at once, like the bread, when you bite in, the crust is crispy but inside has a bounce and a texture.”
Source: tatoeba (7792732)