Mathilde Girouard brushed the top of her oversized loaves of bread with butter and liberally sprinkled it with coarse salt,
the way her grand-mére had taught her. Her husband, Acquila, had travelled many miles to the area called Remsheg to
dig the salt where the seasoning rose from the very ground.
the way her grand-mére had taught her. Her husband, Acquila, had travelled many miles to the area called Remsheg to
dig the salt where the seasoning rose from the very ground.