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Featured This Month:
The inspiration for our latest bread came in response to our customers’ cries for “something new with seeds!” Our three-seed sourdough is made with untreated bread flour and rye flour, and a hefty mixture of flax, sunflower, and sesame seeds. An 18-hour cool proof in the retarder gives the dough plenty of time to age and to develop more flavor. Once baked, its golden hue and beautiful fermentation markings make it simply a work of art.
What’s not to like about our three-seed sourdough? Taste it to see for yourself.
(A nod to Chris Houle, Brian’s former colleague at Erika Record Baking Equipment Company, who provided us with this recipe.)