T. Nguyen

Stephen Gordon of Bicycle Bread Company

In the history of barters, there have been a few notables: a red paper clip for a house. Fifteen million dollars, Jimmy Carson, Martin Gelinas, and three first round picks for Wayne Gretzky, Marty McSorley, and Mike Krushelnyski ("The Trade"). A beautiful scarf for a dirty old dust cloth. To this, we add: 10 loaves of freshly baked bread for a bicycle and the birth of Stephen Gordon's Bicycle Bread Company. Not too shabby.

Stephen Gordon graduated from USC with a degree in International Relations and a focus on Urban Planning and Development in 2008, but it was the university's relations with its community (or lack thereof) that motivated him to launch Bicycle Bread. Noting the dearth of healthy, easily accessible food options available in the local community (indeed, these neighborhoods are part of the larger food desert that swallows the South L.A. area), he opted to focus on local relations and development, envisioning a bakery that would offer fresh, healthy, whole grain bread to the immediate community.

First, though, he had to learn how to bake the bread.

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Flickr/xiaozhuli

Ecole de Cuisine is looking for a yeast breads instructor. The Pasadena-based school (with a new location coming soon in Glendale) wants someone who has a high level of execution, coupled with a creative and affable style. European training is a major plus, with a focus on hands-on education techniques.

"We're looking for someone special, who cares about their students, and who can raise the bar for them, showing them how to create artfully executed breads with consistency," said Susan Park, Ecole de Cuisine's Program Director.

The instructor would teach classes twice a week for 10-12 weeks, with a break between sessions. Classes are held midweek, from 6:30 - 10:30 p.m. The position is part-time and pay is commensurate with experience. Interested parties should send CV's/resumes to info@ecolecuisine.com.

Do you own or manage a restaurant or other food-related business and have a job listing? Email us the details and we'll post it on the blog. We may not be Craigslist, but if you're a Republican Congressman with a racy picture, feel free to send that along too.

K. Robbins

What's black and gold and bread all over? Breadbar's seasonal Black and Gold bread, available now through December.

While we'll admit to being partial to the squid ink that gives the classic pain de mie its shocking ebony color, we're equally won over by the loaf's glistening metallic crown, made from pressing gossamer sheets of 23 carat edible gold leaf into the cooled bread. The effect is elegant, with a bit of 80s splatter paint.

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