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The various breads we mix and bake are the same recipes we make for our children and our family. Almost always, those recipes were tested in our household first then tweaked before deciding if they were worth sharing with our community.
The various breads we mix and bake are the same recipes we make for our children and our family. Almost always, those recipes were tested in our household first then tweaked before deciding if they were worth sharing with our community.
We use organic grains only and always in addition to as many high quality, organic ingredients as possible, locally sourced whenever possible.
We use organic grains only and always in addition to as many high quality, organic ingredients as possible, locally sourced whenever possible.
There are also small things that we do to help decrease the amount of processed ingredients going into our product.
There are also small things that we do to help decrease the amount of processed ingredients going into our product.
I'll give you one example: We make several savory artisan loaves flavored with cheese such as our amazing Jalapeno Cheddar. It is much easier (and cheaper) to find and buy shredded cheese in bulk or large quantities.
I'll give you one example: We make several savory artisan loaves flavored with cheese such as our amazing Jalapeno Cheddar. It is much easier (and cheaper) to find and buy shredded cheese in bulk or large quantities.
But did you know that shredded cheese comes loaded with anticaking agents that prevent the shreds from clumping together? That is why we always shred or cube our own cheese no matter the amount.
But did you know that shredded cheese comes loaded with anticaking agents that prevent the shreds from clumping together? That is why we always shred or cube our own cheese no matter the amount.
And honestly some things that can seem laborious in the kitchen can be so rewarding when you think of the impact of better nutrition and when you decide that the alternative is not worth it.
And honestly some things that can seem laborious in the kitchen can be so rewarding when you think of the impact of better nutrition and when you decide that the alternative is not worth it.
We also do other things such as offer our seeded loaves at the same price as non-seeded because we know that seeds provide fiber and micronutrients that are essential to wholesome nutrition.
We also do other things such as offer our seeded loaves at the same price as non-seeded because we know that seeds provide fiber and micronutrients that are essential to wholesome nutrition.
Finally, as you may have noticed by now, we almost exclusively work with sourdough as a natural leavening agent. This process is trickier and much much slower than simply using commercially manufactured yeast. Our average loaf is fermented for at least 18 hours.
Finally, as you may have noticed by now, we almost exclusively work with sourdough as a natural leavening agent. This process is trickier and much much slower than simply using commercially manufactured yeast. Our average loaf is fermented for at least 18 hours.
It's certainly taken lots of failed dough and loaves to be able to produce anything that you see on this website. Even now, we occasionally miss the optimal window for ending the proofing process. Producing good loaves consistently requires being aware of and controlling and compensating for fluctuations in temperature, humidity, flour absorption and other variables.
It's certainly taken lots of failed dough and loaves to be able to produce anything that you see on this website. Even now, we occasionally miss the optimal window for ending the proofing process. Producing good loaves consistently requires being aware of and controlling and compensating for fluctuations in temperature, humidity, flour absorption and other variables.
Choosing to bake with and sell sourdough bread and baked items isn't the quickest way to produce large amounts of products especially in a small operation such as ours. Thankfully, that is also not our goal!
Choosing to bake with and sell sourdough bread and baked items isn't the quickest way to produce large amounts of products especially in a small operation such as ours. Thankfully, that is also not our goal!
But the result of knowing that our product is wholesome vs something that has been sitting in a factory, then truck, then grocery store freezer, then fridge or shelf makes it absolutely worth it for us.
But the result of knowing that our product is wholesome vs something that has been sitting in a factory, then truck, then grocery store freezer, then fridge or shelf makes it absolutely worth it for us.
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