Our BREADS

Made with 100% organic flour from Lindley Mills of Graham, North Carolina

The only preservative you'll find here is one that's been around since antiquity (and possibly earlier): natural leaven, aka sourdough

SOURDOUGH BREAD


FOR 3 LOAVES
INGREDIENTS FOR MIXING:
  • 35.27 oz (1000g) Bread flour
  • 28.22 oz (800g) Water
  • 0.88 oz (25g) Salt
  • 3.5 oz (100g) Liquid Sourdough

END OF MIXING:
  • Water (to adjust consistency) QS (Quantum Satis)
  • Basic Temperature: 140°F to 147.2°F (60°C to 64°C).

METHOD OF WORK:
  1. In a spiral mixer, place the flour and water in the bowl.
  2. Mix for approximately 3 minutes at 1st speed.
  3. Autolyse for about 1 hour.
  4. Add salt and stiff sourdough.
  5. Mix for about 8 minutes at 1st speed.
  6. Gradually add water to adjust consistency if necessary. The dough should be firm.
  7. Maintain the dough at 75.2°F (24°C).
  8. Bulk fermentation for about 2 hours.
  9. Divide into 24.69 oz (700g) portions.
  10. Shape into batards (no specific shaping).
  11. Rest for about 15 minutes on a board to seal the seams.
  12. Place the shaped dough in floured rattan bannetons, seam side up.
  13. Proof for approximately 48 hours at 37.4°F (3°C).
  14. Score the loaves with a lame.
  15. Bake for about 50 minutes at 482°F (250°C) in a deck oven with decreasing temperature.
  16. Cool on a rack.

Artisan Sourdough Bread

Hands down our bestseller, our artisan sourdough loaves take 3 days to make. On the first day, the  flour and are mixed together set to rest in what is called the "autolyse."

Then, the salt and sourdough are mixed in, the dough is folded and placed in the refrigerator to ferment for 48 hours.

On the third day, it rises and we bake.


Click on the arrow to view our recipe

PRETZEL



FOR 9 PIECES:
DOUGH INGREDIENTS
  • 35.2 oz All-purpose flour (Flour type: T55) - 500g
  • 17.63 oz Milk - 500g
  • 0.7 oz Salt - 20g
  • 0.7 oz Granulated sugar - 20g
  • 6.6 oz Dry Yeast - 35g
  • 8.8 oz Liquid sourdough starter - 250g
  • 5.3 oz Butter - 150g
  • 1.75 oz Sunflower oil - 50g

FINISHING
  • Pretzel solution (as needed)
  • 0.7 oz Fleur de sel - 20g
  • 2.8 oz Sesame seeds - 80g

WORKING METHOD
  1. Base Temperature: 115°F to 122°F (46°C to 50°C).
  2. Incorporation: In a mixer, place all the ingredients for the dough in the bowl.
  3. Mixing: Mix for about 3 minutes at 1st speed.
  4. Kneading: Then, knead for about 8 minutes at 2nd speed.
  5. Consistency: The result should be a firm dough.
  6. Temperature: Allow the dough to rest at 74°F (23°C) for approximately 5 minutes.
  7. Resting: Divide the dough into 9 equal pieces.
  8. Weighing: Each portion should weigh 110g.
  9. Shaping: Shape each portion into an oval.
  10. Resting: Allow them to rest for about 10 minutes.
  11. Shaping: Shape the ovals into pretzels.
  12. Proofing: Allow them to proof for about 15 minutes, then refrigerate for 1 hour at 37°F (3°C).
  13. Finishing: Dip the pretzels in the pretzel solution, drain, and place them on baking sheets lined with pre-greased parchment paper.
  14. Scoring: Using a blade, make a cut on the upper part of each pretzel.
  15. Finishing: Sprinkle with sesame seeds and fleur de sel.
  16. Baking: Bake at 428°F (220°C) in a deck oven for about 15 minutes.
  17. Cooling: Cool on a wire rack.

Artisan Pretzels

A specialty from the Alsace region of France, our version of the pretzel is made with sourdough, a (100% natural) secret ingredient, and just the right amount of sesame seeds and salt. 

A real treat to enjoy on its own or with your favorite cheese or spread. Have you tried our artisan hummus?


Click on the arrow to view our recipe

FOCACCIA


FOR 4 PIECES
MIXING INGREDIENTS:
  • 31.01 oz (875g) Water
  • 4.41 oz (125g) Olive oil
  • 24.69 oz (700g) Bread flour
  • 0.71 oz (20g) Potato flakes
  • 0.25 oz (7g) Water
  • 5.29 oz (150g) Salt
  • 0.88 oz (25g) Dry Yeast
  • 2.65 oz (75g) Liquid sourdough

END OF MIXING:
  • Olive oil: QS (Quantum Satis)
  • Sea salt: QS (Quantum Satis)


METHOD OF WORK:
  1. Basic Temperature: 129.2°F to 132.8°F (54°C to 56°C).
  2. In a mixer, place all the ingredients for mixing in the bowl.
  3. Mix for approximately 3 minutes at 1st speed.
  4. Mix for about 6 minutes at 2nd speed.
  5. Gradually add water and olive oil for finishing.
  6. Soft dough.
  7. Dough at 73.4°F (23°C).
  8. Bulk fermentation for about 2 hours, then 12 hours at 37.4°F (3°C).
  9. After 1 hour of fermentation.
  10. Divide into 500g portions.
  11. Stretch the portions into rectangles of 10 x 13.4 cm. Place the portions on baking sheets covered with oiled parchment paper.
  12. Proof for about 1 hour and 30 minutes.
  13. Make holes with oiled fingers, then lightly sprinkle with sea salt.
  14. Bake for about 14 minutes at 482°F (250°C) in a deck oven.
  15. Cool on a rack.

Artisan Focaccia

Our signature focaccia breads are named after four of our core customers who have been there from the beginning.

The Annick: Greek olive, tomato, rosemary

The Donna: Greek olive, rosemary

The Gianni: Greek olive, gorgonzola, rosemary

The Vickie: Tomato, basil pesto


Click on the arrow to view our recipe

SANDWICH BREAD

FOR 5 LOAVES
INGREDIENTS FOR SCALDED WHEAT FLOUR:
  • 5.64 oz (160g) Bread flour T55: 
  • 11.29 oz (320g) Water at 212°F (100°C)

INGREDIENTS FOR MIXING:
  • 29.63 oz (840g) Bread flour
  • 16.93 oz (480g) Scalded wheat flour
  • 10.22 oz (290g) Milk
  • 0.71 oz (20g) Salt
  • 3.88 oz (110g) Granulated sugar
  • 0.6 oz (17g) Dry Yeast
  • 1.76 oz (50g) Butter

PREPARATION OF SCALDED WHEAT FLOUR :The day before, mix the wheat flour and boiling water with a mixer. Cool, then store at 37.4°F (3°C).

METHOD OF WORK (MÉTHODE DE TRAVAIL):
  1. Mixing: In a mixer, place all the ingredients for mixing in the bowl.
  2. Kneading: Mix for approximately 3 minutes at 1st speed. Mix for about 8 minutes at 2nd speed.
  3. Consistency: Firm dough.
  4. Temperature: Dough at 73.4°F (23°C).
  5. Fermentation: About 15 minutes.
  6. Weighing: Portion into 6.17 oz (175g) portions.
  7. Shaping: Round.
  8. Relaxation: About 45 minutes.
  9. Forming: Degas the portions, then fold them in a simple turn. Roll in the other direction to form long rectangles. Roll the portions lengthwise, then place them two by two in greased 7.09 x 3.15 x 3.15 inch (18 x 8 x 8 cm) pullman pans.
  10. Proofing: About 1 hour and 45 minutes.
  11. Baking: About 25 minutes, at 365°F (185°C) in a deck oven.
  12. Cooling: On a rack.

Artisan Sandwich Bread

Ditch Bunny for Baba. Soft as butter (and delicious with it), our white sandwich bread features a (100% natural) secret ingredient that helps give it what supermarket varieties are missing: f l a v o r.

We make the bread, you do the slicing.


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What does "artisan" mean?

Artisan ˈärdəzn,ˈärdəˌzan

noun

1: a worker who practices a trade or handicraft : CRAFTSPERSON

a skilled artisan

2: a person or company that produces something (such as cheese or wine) in limited quantities often using traditional methods —often used before another noun

artisan breads

“Artisan.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/artisan. Accessed 19 May. 2024.