Our Fresh Baked Artisan Bread is incredible!
We give special attention to the ingredients and the process to make a fabulous loaf of bread. Each loaf is handmade, with the slow fermentation process which produces a wonderful rich flavor and texture. It also becomes easier for our bodies to digest, even gluten sensitive people are often fine with our bread.
It slices easily without crumbling and also freezes well. Pop it in a warm oven to get that fresh-baked-bread-out-of-the-oven experience. This delicious bread has a nice brown crust, while keeping the inside soft and tender.
Bread has been around for centuries. No chemicals were added to the breads baked by our forefathers and none are added to our artisan bread either. Our Artisan Bread is set apart from the soft, preservative-laden commercial breads.
So, go on… Taste it! You will immediately taste the difference
Health is important to us!
Our basic dough consists of flour ~ water ~ salt ~ yeast that’s it!
In our bread you will not find any artificial ingredients, fillers, dough enhancers, artificial flavorings, preservatives or colorings.
Gluten Sensitive? We have multiple customers who are gluten sensitive but are fine eating our bread, even though it contains gluten. This is ascribed to the process our dough goes through before reaching the oven.
When heating up a whole loaf, first slice the entire bread, and then reassemble as a whole loaf. Heating in the oven will harden the crust and then it will be harder to slice later, so slice it up first.
Put into a preheated oven at 300 degrees for about 10 minutes, or until warm in the center.
Enjoy!! It’s like eating fresh baked artisan bread, fresh from the oven!
Here in an article taken from the internet.
There is no right or wrong way to store bread, what matters is your preference. Here are a few suggestions:
I recently had the chance to sit down and talk with Baker and Doughpuncher David Norman. David is a true artisan when it comes to baking breads, working each batch of dough carefully to achieve the consistency and quality he desires. I asked him about common misconceptions the public may have when it comes to baking and storing bread, and it turns out we may have been doing a few things wrong.
David’s number one tip is to not buy pre-sliced breads, since the shelf life of bread dramatically decreases as soon as you slice it and put in a plastic bag. Instead, he recommends slicing off just the portion of bread you plan to eat from the loaf, and then inverting the exposed end on the table or cutting board. This method allows the crust to breath and evolve as it sits. He points out that the loaf really shouldn’t even be put into a paper bag, although that’s the next best alternative.
When storing breads in freezer, make sure the bread is well wrapped so it retains moisture. Let the bread come to room temperature, then pop in the oven for 5-10 minutes at 350 degrees for a warm revitalized loaf.
Avoid storing bread in the refrigerator, David cautions. Changes in the alignment of the starch molecules are what cause bread to go stale. These molecules change most rapidly at the temperature range of the refrigerator (just above freezing). When you reheat bread, it actually changes the starch molecules back, but this also means they can go stale more quickly afterward. So try to eat your reheated breads within an hour or two.
One other common misconception: bread hot out of the oven is actually not ready to be eaten. Just like a grilled steak or fish, bread needs time to rest. Allowing the bread to cool gives moisture a chance to move from the interior out to the crust. He recommends letting bread cool for at least ten to fifteen minutes before enjoying.