Baking Process

As artisan bakers, we bake in small batches using traditional techniques with unbleached and non-bromated flour to craft the highest quality breads. What we don’t use are dough conditioners, flavor enhancers or chemical additives. It’s a gradual, natural process that transforms simple, honest ingredients into remarkably flavorful loaves.

What a Difference Three Days Make.

Day 1
The day is spent making the starter to extract the maximum flavor from the grain’s fermentation.
Day 2
The day spent mixing, kneading, shaping and monitoring the dough as it slowly rises.
Day 3
Dough ready for our stone oven. We use color, touch, sound and aroma to determine when each delicious loaf is ready for the cooling rack.

Bread Storage Tips

Because there are no preservatives in our bread, the loaves are best eaten within a day or two and stored in the bag. The crust naturally preserves the moist interior so keep the cut side of your loaf wrapped. Sliced bread dries faster. If you plan on enjoying your bread for a week, plastic bags will help the loaf stay moist, but will also make the crust less crisp. Freezing will extend the life of the bread up to four months. To freeze the loaf, place it in a plastic bag and remove all of the air from the bag before sealing.

Heating Advice

To enhance the crust and warm this loaf, preheat your oven to 350F. Remove any wrapping and place this loaf directly onto an oven rack. If the loaf has been sliced, wrap tin foil around the sliced edge to retain the bread’s moisture while it heats. Bake for 10 minutes. To reheat a frozen loaf, take it directly from the freezer, wrap it in tin foil and bake for 20 minutes.

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