Bread

Made fresh daily:

It has been said that a laborer works with his hands and a craftsman works with his head, while an Artisan uses his hands, his head, and his heart. True Artisan bread is not baked, it is created. We utilize the time-honored methods of the European masters, beginning by mixing wholesome flour that is free of chorine, bromine or enrichments and precise amounts of water, salt and a leavening agent. The leavening agent can be baker's yeast, one of several cultures or a combination of these.

The leavening cultures may be in the form of a rye or wheat sour-dough or poolish (poo-leash); a very wet combination of flour and water which is allowed to ferment in a carefully controlled environment. These ingredients are precisely weighed for each batch along with any additional ingredients for flavored breads such as our local favorite, Cranberry Raisin Walnut. Once the dough is mixed, it is allowed to "proof" or rise until it is ready to be shaped. Each loaf is then carefully shaped by hand and allowed to rise again before baking.

The final touch of the Artisan's hand is to carefully score the top of the loaves with a lame. While this adds beauty and a personal touch, it also allows the steam to escape during baking. The actual baking is accomplished on the stone hearths of a steam-injected deck oven. Steam allows the crust to form which seals in the flavors while maintaining a tender "crumb" or interior.

The result: bread that tastes like bread!

The Baker's Dozen.
Do you hate punch cards? Let us keep track of your bread and coffee purchases for you. After your twelfth loaf or twelfth cup, we'll give you a coupon good for a free cup of java or a free loaf of bread. What's the catch? There isn't one.

We believe in old-fashioned customer service and the Baker's Dozen program is simply a convenient way for you to be rewarded for your patronage.