jonhuang.com:
Ben Willcott, co-owner and baker at Texas French Bread, stands by a pallet of high-gluten flour, which he said has more than doubled in price this year from $12 to $25 a bag;
jonhuang.com:
Baker Ben Willcott empties a bag of flour into a mixer at Texas French Bread. Willcott is making ciabatta bread with high-gluten, high-protein wheat, "which is the flour that has gotten really expensive," he says.
jonhuang.com:
Ben Willcott tosses dough into a bin.
jonhuang.com:
Aurthur Leighton tosses pizza dough at the Slices and Ices. Like many other restaurants and bakeries, the off-campus eatery has raised prices to compensate for the increase in materials expenditures.
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Slices and Ices
jonhuang.com:
Steven Hesch, assistant brewer at the North by Northwest Restaurant and Brewery, leans against one of the eight giant cylinders that fill the restaurant's brewing cage.
jonhuang.com:
The brewmaster at North by Northwest