How It's Made
In North Carolina we are so fortunate to have wheat farmers and millers dedicated to producing high-quality artisanal flours. We use unbleached, unbromated flours in all of our loaves to produce a healthier, more colorful product. The whole wheat and rye flours used in our breads come from heirloom grains (such as Wrens Abruzzi) and are milled by Carolina Ground via their cold-stone milling process.
Our natural levain (starter) has been with us for over 15 years and is fondly referred to as the “mother” of the bakery. Committed to being as natural as possible, we do not use any artificial colors or preservative in our breads.
Our signature sourdough breads are handcrafted using a 3-day process to ensure maximum development of flavor and texture. We spend the first day building our starter (also known as the “mother of the bakery”). The second day is spent handcrafting each and every loaf. We then allow the bread to slowly proof overnight to maximize the flavor before baking on the third day.
Our breads are baked in our steam injected European Hearth Oven which produces a crispy crust and breathtaking interior. This imported hearth oven was hand crafted and assembled by a team of French craftsman.