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Best Use of Rice Flour 

Bon Banh Mi

Staff Pick

For my money, the best investigative reporting the City Paper did all year was when we dug deep into Charleston’s tight-knit and mysterious bánh mì sandwich industry and revealed the secret ingredient that makes the baguettes at Spring Street’s Bon Banh Mi so airy, crisp, and delicious: rice flour. We even uncovered the shop’s once-secret baguette source, Richard Plaistowe of the wholesale bakery Pane Di Vita. Woodward and Bernstein would be proud.

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