The Artisan: StoneGround Breads in Agoura Hills

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Here’s a sneak peek at what’s coming in Thursday’s Los Angeles Times Food section:

Paul Sherman insisted on kosher baking; Abby Franke, above, believed in milling his own flour. Together, they fashioned a tasty business model in Agoura Hills that hits a peak each year at Rosh Hashana. Read on:

PLUS: Nine Rosh Hashana recipes from the L.A. Times Test Kitchen