The interior structure of bread is called the crumb. We pride ourselves on having an open, tender crumb. This is achieved through high hydrations (the amount of water in the dough), gentle mixing & shaping, and long fermentation times. Pictured: Sprouted Quinoa
Front Window on a Sunny Day
A sight familiar to those wandering the Westside.
Pain de Campagne
Our Pain de Campagne (Bread of the Countryside), is made using our Pain au Levain dough as a base. To this we add whole red turkey wheat (an heirloom variety) and whole rye flours. It is then shaped into a boule and baked to a deep golden brown.
The Bread Man
Design courtesy of our fellow Westsiders at the Design Ranch.
Sunny Side Slipper
On Saturday nights during the summer we make individually sized cheese slippers (a cheesy ciabatta) topped with farm fresh ingredients from the local farmers market. Photo: Fred Spompinato
For final proofing of the shaped loaves. Photo: Amelia Kennedy
This collaborative loaf features local chocolatier Christopher Elbow's blend of Valrhona chocolate incorporated into our Cranberry Almond bread. We only roll this bread out twice a year. Look for it on New Year's Eve and Valentine's Day. Photo: Lindsay Laricks
Make happy bread. Neal and Julie zesting oranges for the Cranberry Almond Bread. Photo: Fred Spompinato
A look at the crumb of our Olive Rosemary
Bannetons, Brotforms, and Breads
Bread proofing baskets above and filled preorders below.
Our first one-off collaboration with Green Dirt Farm in which their full-flavored, award-winning, sheep's milk cheese, Bossa, was incorporated into a version of our Sprouted Quinoa Bread. Photo: Fred Spompinato
This is the dough for our Pain au Leavin, on the scale and soon to be preshaped.
Freddy and friends. The local talent pool runs deep on the Westside.
Sprouted Red Quinoa
Ready for incorporation into dough
The Alan Scott Oven
Our stone and brick oven was built in to the specifications of Australian oven designer, mason, and artisan baker Alan Scott. Made of stone and brick, it was originally wood-fired but now is heated using a custom built electric heating element. The heat is absorbed, stored in the thermal mass of the oven, and released later during the bake.