Artisanal Bakery & Cafe, specializing in slow rise, hand-formed breads
Additional parking available in the Winthrop Street parking lot, right across the bakery footbridge.
Passion and artistry are the heart of Nashoba Brook Bakery, but the fuel that feeds our hearth is wild yeast. Captured using Concord Grapes found on the banks of the Nashoba Brook, this organic yeast feeds our doughs daily. The slow rise of each hand-formed load creates enzymes that break down the complex carbohydrates in flour, releasing vitamins and making it easier for your body to digest the goodness of Nashoba breads. "Slow Rise" also stands in contrast to the culture of instant gratification, and we believe that anything worth having is worth waiting for.
Health Benefits of Slow Rise Breads
Our breads take almost 24 hours from mix to cooling rack, and that long development has important health benefits. During the dough's slow rise, complex carbohydrates are broken down into simple sugars, protein is broken down into amino acids, and our natural yeast breaks down the bran in the flour. Simply put, all this breaking down enhances the nutritional value of the bread and makes it easier to digest. Also, healthy enzymes develop during the slowrise which are not lost in baking since the center of the loaf remains at a lower temperature than the crust. Finally, the good bacteria in our homegrown yeast helps restore the health and good functioning of your digestive tract.
Daily Breads:
French, Sourdough, Rye, Whole Wheat, 7-Grain, Pugliese, Ciabatta, Brioche
Monday, Wednesday and Friday Specialty Breads:
Raisin, Rosemary Garlic, Challah*(Friday & Tuesday)
Tuesday, Thursday and Saturday Specialty Breads:
Harvest, Olive, Pepper Jack
