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
While the crumb is very flavorful, the crust is the seat of flavor in a loaf of bread. The caramelization of sugars and the Maillard reaction both contribute to the browning of the crust as well as the development of myriad smells and flavors. At Fervere we strive for a crisp, blistered crust with a deep golden coloration and lots of toasty flavor. Pictured: Pain de Campagne
Front Window on a Sunny Day
A sight familiar to those wandering the Westside.
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
Bannetons and brotforms (also known simply as baskets) can be seen here stacked above a table of preorders. These are used to help the loaves hold their shape while they proof (aka rise). After final shaping the breads are loaded into the flour dusted baskets until they are ready to go in the oven at which point they are gently dumped out of the baskets onto peels and loaded into the waiting oven.
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.