Baguette

Posted by on Mar 28, 2013 in Breads | 0 comments

Baguette

Our baguette (/bæˈɡɛt/ French pronunciation: ​[ba.gɛt], feminine noun) is “a long thin loaf of French bread. We hand mold the bread to the stranded shape defined by french law. Which is approx  2 in wide and 26 inches long and is also distinguishable by its crisp crust. After we hand mold the bread we put it into a steam box that is unique to our place. The steam allows the crust to expand before setting, thus creating a lighter, airier loaf, It also melts the extrose on the bread’s surface, giving a...

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French Bread

Posted by on Mar 28, 2013 in Breads | 0 comments

French Bread

Our French bread is in the shape of the traditional round loaf  which is the predecessor to the Baguette. legend has it that a labor law prevented bakers from working before 4 am and forced bakers to mold the traditional round loaf to a small size which we now all know as the Beguette.   We hand mold the french bread with the larger amount of dough into a shorter but more rounder shame more like an ovel.  Because of the add amount of dough it takes longer for the bread to rise it gives dextrose longer to work ...

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Guess How Many Grain Bread

Posted by on Mar 28, 2013 in Breads | 0 comments

Guess How Many Grain Bread

Getting back to basics we move to more raw ingredients unlike white breads which are overly milled we work with whole grains or peasant grains. During medieval times and even further back in time. Mills where not readily available to the common man. People who did not have access to mills had to come up with inventive ways to prepare their breads. Peasant breads often involved skill in preparation and vast knowledge of baking. Usually such skills where passed down from generation to generation. Thought at the...

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Cinnamon Pecan Honey Whole Wheat

Posted by on Mar 28, 2013 in Breads | 1 comment

Cinnamon Pecan Honey Whole Wheat

Our Cinnamon Pecan Honey Whole Wheat bread (not Sweet) is a made with stone ground whole wheat which is entirely milled from a whole wheat germ.  We do not used granulated sugar with this bread but instead use a very dark and rich Honey called bakers honey. We also add a Little bit of molasses to add flavor and to make the bread a little bit on the moist side. the dark rich brown interior of this dense and hearty bread arises naturally from the presence of freshly-chopped pecans and cinnamon. Pair with Sonoma...

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Cinnamon Raisin Whole Wheat

Posted by on Aug 5, 2008 in Breads | 0 comments

Cinnamon Raisin Whole Wheat

Baked in our special bread pans, our cinnamon raisin bread is soft on the inside, spiced with cinnamon, and chock full of plump raisins. Try it in your favorite French toast recipe, or delicately toasted with butter! 5.70 EA Share this:Like this:Like...

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