Stephanie Hansen’s love of focaccia, sourdough, and croissants leads her on an epic Minneapolis bread journey in this episode of Taste Buds. First up: Laune Bread, where Tiff Singh uses more than 65% whole grain flour to create a variety of sourdough loaves, pretzels, croissants and pastries. Tiff uses ingredients from Minnesota and Upper Midwest farmers and producers to bridge the gap between farm and city. Filled with quality carbs and fresh knowledge, Stephanie heads to Marty’s Deli, where Martha Polacek and her team serve up made-from-scratch breakfast and lunch sandwiches on fresh focaccia. Martha also turns to local farms like Peterson Craft Meats for key ingredients. Some home cooks find all that pouring, shaping, and baking too much, so Stephanie also has a simple focaccia recipe that is perfect for busy families.