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	<title>Written by Lia Picard</title>
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	<title>Written by Lia Picard</title>
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		<title>Auspicious Baking Co. Rises to the Occasion</title>
		<link>https://savannahmagazine.com/taste/auspicious-baking-co-rises-to-the-occasion/</link>
		
		<dc:creator><![CDATA[Lia Picard]]></dc:creator>
		<pubDate>Fri, 29 Nov 2024 14:00:00 +0000</pubDate>
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					<description><![CDATA[<p>Katie Bryant and Mark Ekstrom grew their Sandfly bakery through community and “nostalgia goods.”</p>
<p>The post <a href="https://savannahmagazine.com/taste/auspicious-baking-co-rises-to-the-occasion/">Auspicious Baking Co. Rises to the Occasion</a> appeared first on <a href="https://savannahmagazine.com">Savannah Magazine</a>.</p>
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		<title>Chef Q&#038;A: Meet Annie Coleman of Flora and Fauna</title>
		<link>https://savannahmagazine.com/taste/chef-qa-meet-annie-coleman-of-flora-and-fauna/</link>
		
		<dc:creator><![CDATA[Lia Picard]]></dc:creator>
		<pubDate>Thu, 23 May 2024 17:57:41 +0000</pubDate>
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		<category><![CDATA[Chef Q&A]]></category>
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					<description><![CDATA[<p>She talks about what it’s like occupying the former Back in the Day Bakery space and shares her recipes for strawberry shortcake crème brûlée and madeleines</p>
<p>The post <a href="https://savannahmagazine.com/taste/chef-qa-meet-annie-coleman-of-flora-and-fauna/">Chef Q&#038;A: Meet Annie Coleman of Flora and Fauna</a> appeared first on <a href="https://savannahmagazine.com">Savannah Magazine</a>.</p>
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