Why Our Bread Takes So Much Time

When you buy a loaf still warm in the morning, its journey began the day before, sometimes earlier. Good bread can’t be rushed. It is time, more than any ingredient, that gives it its flavour and texture.

The stages of a baker’s day

• Kneading: mixing flour, water and salt until the dough is supple.
• Slow fermentation: the dough rests and develops its aromas.
• Shaping: each piece is formed by hand.
• Baking: a very hot oven and steam that forms the crust.

This patience shows in the mouth. A dough that has fermented for a long time offers more flavour, a more open crumb and bread that keeps better. It isn’t a secret, just a matter of attention and time.

Stop by in the morning to smell fresh bread coming out of the oven. And if you are curious, ask us anything: we love talking about our craft.