There's common questions we're often asked about our breads-
so for those of you who've wondered but never asked:
Why does the bread sometimes have holes in it?
When yeast reacts (which is what makes the bread rise); it creates small pockets of oxygen which expand during baking creating holes. This is a natural part of the baking process.
Why are the loaves different?
We are a scratch bakery. All of our breads are shaped at least in part by hand, many completely by hand. So, while each loaf of the same type of bread is the same weight, they will appear to vary in size due to the hand forming of the loaf.
Why is the bread sometimes smaller than other times?
You will notice fluctuations in the size of the loaves particularly during season changes. Temperature and humidity have a tremendous effect on the way the active ingredients in the bread react (rise). Unlike large factory producers, our environment is not temperature / humidity controlled, so when the seasons change it can take a few days for the bakers to adjust recipes and rise / bake times to achieve the "normal loaf".
What is "Scratch Baking"?
Do you realize how many bakeries, including those super expensive specialty cake stores, use prepackaged mixes to create their products? We take pride in letting you know that our items are baked from scratch. That means we don't take any shortcuts. We do it for the taste, the skill, the quality and to preserve the traditions and we want you to know it.
All of our products are low / zero trans fat.
