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Story Flour, water, salt and a leavening agent are all that is needed to make a type of food that has kept much of the world alive for thousands of years. While each region, village, and household over time has developed its own approach to fermentation and baking, bread has remained a common thread of humanity. In keeping with a traditional approach to bread making, we use a method known as small batch mixing. By doing this, our bakers have the ability to give each loaf the same level of attention that a baker would have hundreds of years ago when mixing was done entirely by hand. This gives more control over the fermentation process and allows us to maximize the quality of each loaf. The bakery has always been at the heart of each community. With a single oven baking for the entire village, it has been a place for people to gather and connect through a common food. We feel it is our responsibility as artisan bakers to maintain this tradition and to offer our own local community the same quality of breads and pastries that have existed for hundreds of years.
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