Jon Przybyl took over as Proof’s owner just about a year ago, taking on the challenge of producing hundreds of consistent bread loaves and pastries in his garage-turned-bakery.
“If you can make someone’s drink and make their day with that drink,” he said, “then everything else really is irrelevant. If they like a whole lot of foam, no foam at all, 12 sugar packets, whatever, then that’s the right way.”
This soap is one of the most local products at the Phoenix Public Market, made only a mile and a half away from Pierce and Central.
It wasn’t what Kari thought her career would become, but now “I don’t know what else I would do,” she said.
“I think making a cocktail is a lot like cooking a dish: you compose it and you share it with people… We just try to make our mixers a little easier for people to do that.”
“I like working with honey because it’s not just selling honey,” Eleanor said. “It’s so diverse. As the seasons change, you get different honeys, and every year can be different.”
I first visited the Saturday morning Phoenix Public Market in downtown Phoenix on Sept. 6, 2014. I know the exact date because I still have the email I sent to Brian from The Proper Beast later that day raving about how good those brats were he was sampling and how he had said I couldContinue reading “More than buying local vegetables”