I’ve tried two of the stuffed bread flavors from East Dallas’ chef Philomena Aceto — the fig, prosciutto and gorgonzola; and the artichoke, sundried tomato and smoked provolone. Both were yummy. And both, plus her other four flavors, will be sold at Whole Foods stores in Texas, Louisiana, Arkansas and Oklahoma starting in July 2008.

They’re easy — freeze, thaw and stick in the oven — and they’re great for h’ors d’oeuvres. If you need a few loaves before July, e-mail her to make an order.



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