What is artisan BREAD?
While commercial bakeries use yeast to get their bread to rise, we nurture a natural sourdough yeast culture called a levain or starter to give our breads rise.
Our levains are nearly 6 years old and have to be fed & watered everyday to develop their unique flavour. It’s an involved process but a worthwhile one as this is why our breads taste like “real bread”.
Natural yeast starters benefit from long term fermentation during which time the muscles of our bread, called gluten, soften into amino acids, and are then easily digested by the body. Besides allowing for the uniquely developed taste of the bread, the fermentation process also assists to break down sugars and starches, resulting in rustic loaves with higher mineral and vitamin content and lower carbohydrate content.
After our breads have been proved (usually 2 to 3 hours) they are all hand rolled and baked in our lovely 45 year old Blodgett bread oven. The whole process is carried out over night starting at 10pm the previous night and finishing up about 6 am next morning. Our sourdough bread, for example, takes 6 hours from beginning to end to make. Fresh bread is then delivered every morning to supermarkets, restaurants, provisioning points and stocked in our own bakery shop.
CARE OF YOUR ARTISANAL BREAD
Our bread's shelf life is approximately 3 days if kept out of the fridge and wrapped in the bags we sell our bread in. It's always a good idea to takekeep your bread in a brown paper kraft bag and we have found on our island that they are also best left on top of the bread tin!
Our bread also freezes well. We suggest that you place it in a waterproof plastic bag before freezing.
Family White Loaf
Family Multi Grain Loaf
Focaccia - Olive
Focaccia - Rosemary & Sea Salt
Irish Soda Bread
Sourdough - Rye
Walnut + Raisin Boule
White Burger Buns
Multigrain Burger Buns
PLEASE CONTACT US DIRECTLY FOR WHOLESALE PRICES