Fresh Bread, Daily

The way bread is made matters...

We slow down the bread making process at our bakery to allow the yeast present in our doughs to transform some simple sugars into alcohol and carbon dioxide. The alcohol contributes to the aroma production and later on during fermentation, to the flavor of the bread. Finally, when we bake our bread in the steam injected oven, we make sure that we cook the bread to a dark golden caramelized finish to maximize all of the flavor we’ve spent three days building.

Reserve a loaf!