We are often asked by many of our patrons, "what is it that makes your bread and food so delicious?"
The simple answer to this is "ingredients" and "time". The organic ingredients we use, and the time we take to create a delicious loaf of true Artisan bread is at least three, sometimes even four times longer than a traditional bakery!
Lets take this a step further and put this in terms many of our patrons will appreciate. Beer. Yes, beer. No, beer isn't one of our ingredients, but rather a great example of how you can brew fast, cheap beer, or you can brew time intensive, rich, long lasting, flavorful beer. I'm willing to bet you know the kind...
From this analogy, we can say the same thing about our bread. We use only the finest organic flours, lightly mixed to not loose its Artisan quality, we use the same preferment's that have provided our bread the same structure and flavor from day one, and lets not forget time. We take the extra time to really give our bread a chance to be not just good, but great. That is why our bread is the best organic hand crafted Artisan bread you will find.
Artisan Bread
Artisan bread dates back in history for thousands of years. It is the old school method of classically baking delicious, healthy bread. Artisan bread refers to the "art" or non - conforming way to make a loaf of bread, the ingredients you use, and the way in which you bake it. There are certainly consistencies in the flavor and the taste of our breads, but no one loaf will ever be absolutely identical to another.
The four major steps to baking our classic Artisan bread is as follows:
Mixing
We start with organic unbleached flours, use filtered water, yeast, and only the finest other necessary ingredients to make each type of bread. We mix our dough to quickly involve the ingredients. We never want to over mix because it can take away from the raw ingredients quality. Over processed bread will show a very tight crumb texture. This is a sign of highly processed bread. Something you will not see on our bread!
Fermentation and Proofing
Once the dough is mixed we have to the let the dough rise and mature. It goes thru a series of punches and folds that allows the dough to rise, creates gases and acids, and then is re punched and the process is continued.
Shaping
The fermented dough is then hand shaped. After the shape has been determined it is allowed to ferment one last time before being baked.
Baking
Our bread is then baked in our Italian Steam Injected Stone Hearth Oven. This old school style of baking helps to give our breads thick, unique crusts, that are associated with true Artisan breads.