A more familiar shape

Most of our breads are baked directly on a stone in no vessel. This allows for more even head distribution as well as freedom of loaf shape. However, we do make some of our breads in loaf pans. Some prefer the shape provided by a pan for slicing up toast or sandwich bread. A pan also allows us to make great bread out of more recalcitrant doughs that don't take shape as easily. 


  Brioche : Buttery, eggy, richness. The ingredients are combined and then whipped for nearly a half hour until a dough that resembles elastic silk is achieved. The hydration of this bread comes from egg and butter alone which puts this loaf on the fence between bread and pastry.   Ingredients: organic wheat flour, egg, butter, salt, yeast

Brioche: Buttery, eggy, richness. The ingredients are combined and then whipped for nearly a half hour until a dough that resembles elastic silk is achieved. The hydration of this bread comes from egg and butter alone which puts this loaf on the fence between bread and pastry.


Ingredients: organic wheat flour, egg, butter, salt, yeast