Bread Information
You know. Bread's a little bit more convoluted than people give it credit for.
Lucky you, I can tell you more about bread in general, and specifically our bread.
The Basics
We have included a guide on how to store, refresh, and even eat your bread!
Sourdough
Breads
Sourdough. We all know it. We all love it. Stuff has existed since man knew what that ripping fancy grass out of the ground and grinding it up tasted good.
While it comes in all shapes and sizes, all of my sourdough is based off an Old French recipe called "Pain Au Levain." Yeah, that means "Leavened Bread." Can't really complain, it's short and to the point.
Pain Au Levain lasts best in bread-bag or a bread box, but if it gets a little hard on you don't worry. Preheat your oven to 350F, spritz the whole loaf with water, and stick it in there for 8 minutes. It'll soften right quick.
Quicks
Breads
Specialty
Breads
Quick breads are like the baking version of domestic dogs. Every single one looks different, acts different, smells different, and even tastes different. At the end of the day it's all quick bread.
Now these are a good bit quicker to go bad than sourdough, seeing as it's usually got a myriad of spices, veggies, and mix-ins added. The little creatures that are germs tend to be drawn to the sugars in them. That being said, a few days on the counter is safe.
I can't give a whole lotta insight into "specialty breads." These bad boys are gonna be things from brioche to baguettes to rusk to even crackers. Stay tuned for more.
Things we like to make with our bread
This bad boy is a B.L.T. with a homemade garlic aoli on perfect slices of our white bread, AKA The Betty.
We paired our sandwich with an Arugula and goat cheese salad that was dressed in a light and sweet soy sauce dressing.
Overview:
You ain't gonna find anything too funky in here. No dough conditioners and all that jazz. Honestly, I don't even have an issue with the health aspect. I find it just makes the bread taste, overall, worse.
We are incredibly blessed to operate under Cottage Laws, and while we are making these items in a non-inspected kitchen we do try to maintain a level of care so all our customers may enjoy our creations.