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The Magazine

Northshore October 2025
Chef Aaron Chambers has been caring for his sourdough starter for more than a decade. This precious bundle of yeast and flour was given to him by a pastry chef working for multi-Michelin-starred chef Daniel Boulud, who had been nurturing his for some 40 years prior. Chambers carefully transported Cynthia (he named the starter after his grandmother) from a job as the opening chef at Boulud Sud in Manhattan, to Bar Boulud in Boston, to his own tiny restaurant on a side street in Salem. There, it serves as the base for the chef’s prized sourdough bread, which is baked fresh daily and delivered with the kitchen’s compliments to every dine
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