Bread with a past

When a guest brought us a loaf of the William Penn Inn's best-selling zucchini bread, well, we were skeptical. Not for long. Sliced and lightly toasted with whipped butter, it is fragrant with cinnamon and a hint of gingerbread.
When a guest brought us a loaf of the William Penn Inn's best-selling zucchini bread, well, we were skeptical. Not for long. Sliced and lightly toasted with whipped butter, it is fragrant with cinnamon and a hint of gingerbread. (Tony Fitts)
Posted: March 11, 2010

When a guest brought us a loaf of the William Penn Inn's best-selling zucchini bread, well, we were skeptical. Not for long. Sliced and lightly toasted with whipped butter, it is fragrant with cinnamon and a hint of gingerbread. It has more in common with a sweet, walnut-currant bread than the soggy cake often associated with its name. And it's made from a recipe descended from Letitia Penn, the Proprietor's daughter. True story. Or legend. Baked fresh every day.

William Penn Inn's zucchini bread, $9 a loaf (add $4 for shipping), William Penn Inn, Rte. 202 and Sumneytown Pike, Gwynedd, 215-699-9272, www.williampenninn.com

- Rick Nichols

Pod to Palate

TCHO, a San Francisco-based co-op, believes chocolate can be both delicious and an agent for positive social change. Co-op technicians work with cacao farmers, so small batches of beans are fermented, dried, roasted and tasted in the field. Flavors include Chocolatey, Fruity, Nutty, and Citrus.

TCHO chocolates in a four-bar variety box, $21. At Carlino's in Ardmore, Sweet Success in Spring House and the Rhodes Garden in North Wales. www.tcho.com.

- Dianna Marder

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