Our handcrafted, hearth-baked artisanal breads contain locally-sourced ingredients. The secret to making these beautiful rustic breads is using very wet dough. All breads will be baked and sold within a 90 mile radius of the city of origin.
According to French law, true French bread may contain only the basic four ingredients and sometimes small amounts of rye flour or ascorbic acid. Some examples are baguettes, which are recognized by their long, thin shape with large, irregularly shaped holes while pain breads are naturally fermented.
Italian bakers also adhere to the basic-four rule but work with a stickier dough that contains more water. Due to the flour-to-water ratio, Italian bread is much flatter than the French version and has a moister texture and a crumb with large, irregularly shaped holes. The crust is chewy yet soft, particularly when it is brushed with olive oil.
Rye breads, which are similar to wheat nutritionally, are actually denser and darker and have a better keeping quality than breads made with all wheat. Whereas sourdough gets its name from the acids that build up during fermentation. Mixed with other ingredients, the sourdough flavor is tempered by other flavors it brings out.