FAQ

1. Why are you only open Thursdays, Fridays, and Saturdays?

Our building is in full-on production mode most of the week so we have to limit open-to-the public hours.

2. Where else can I get your bread?

A lot of places

3. What’s the difference between the loaves?

Size and shape. Michael says “the two pound loaves are twice as big as the one pound loaves”. We make them by hand so some are smoother and some bumpier, some lighter and some darker.

 4. Is this gluten free?

This gluten is free! The gluten in our bread doesn’t cost anything extra because it’s included in the purchase price.

5. Ok, but seriously.

There is gluten in the wheat we use, yes. The bags and stickers, however, are 100% gluten free.

6. Is this bread vegan?

It is vegan! The only ingredients are flour, salt, water, and wild yeast.

7. Does your bread freeze well?

Yes, and it keeps for a couple of months in the freezer. Just make sure you’re wrapping it tightly, we use Saran Wrap and aluminum foil.

8. How long does it keep?

The wild yeast acts as a natural preservative, so it will keep 3-4 days at room temperature if you wrap it in Saran Wrap. DO NOT refrigerate, that makes bread go stale.

9. This seems awfully dark. Is it burned. (Or “This seems awfully moist. Is it undercooked?”)

It is not burned or underdone. Certain products like challah or croissants present visually dark due to natural caramelization, but if you look closely they are very dark brown and not black. Taste wise they are perfect. In the same vein, Michael uses a very high moisture level in his breads. It’s what makes them so deliciously moist and it is fully intentional.

10. What kind of flour/butter/eggs do you use?

The same stuff you will find at the grocery store! (Dakota Mill, Land O’ Lakes, etc). We believe in using simple, regular ingredients and transforming them into something special using craftsmanship. We aren’t using secret things you can’t buy yourself, and anyone can learn to be an excellent baker if you are willing to put in the time. Now the time…that’s another story.

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