We would greatly appreciate help. advice, suggestions from those who know!
I am assisting a family member in a new venture.
She is selling high quality olive,grape seed oils, vinegars, marinades at various shows.
What type bread is the best for sampling? I know the texture affects the ability of the bread to soak up the oils, vinegars.
If we choose a bread that soaks up too much product it isn't good because the vinegars taste too strong.