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Hand-made, Naturally Leavened, Oven-Fired Bread

About the Bakery


The Bakery | The Ingredients | The Process | The Oven

The Process

After the dough has been mixed in the morning, it rests. Before the bake, the life of a lump of dough is spent mostly resting. This accomplishes a great deal for the dough including a natural increase in the bread's sweetness!

In the early afternoon, the most important step of all takes place when the leaven is added to the dough. A series of folds, turns, and tugs are applied to the dough during the afternoon which strengthen the dough and prepare it for shaping. After shaping the loaves, the bread dough continues to ferment and rise overnight in a cool room.

Ready to Bake

Scoring

Early in the morning, the loaves are placed into the oven at around 580° and baked for 15-20 minutes. When you receive your fresh loaf of bread, with its burnished crust, and tender crumb the same day it was baked, you can close your eyes and savor the aroma and unmistakable flavor of real bread.

Going In...

...Finished!
The Bakery | The Ingredients | The Process | The Oven