Every day, before the sun rises, we begin making our bread from scratch. The dough is made with natural whole grains and unbleached flour, with no preservatives. Most of the breads are leavened with a natural sourdough starter using a long, slow fermentation time. Every loaf is formed by hand and left to rise naturally. The breads are baked throughout the day, with patience and care, on a traditional stone hearth.
Slicing
Using a serrated knife, cut straight down with a gentle sawing motion. Cut slices thicker than those you see on commercial bread, and cut only as many as you immediately need (bread keeps better when stored unsliced).Serving
Serve your bread at room temperature or warm it in the oven. To warm a fresh loaf, place it directly in a 375° oven for 5 to 10 minutes, depending on the size of the loaf.Storing
Store unused bread in an old-fashioned breadbox or a paper bag with the top closed. (Our head baker simply leaves his bread cut-side down on the breadboard.) Plastic bags are not recommended because they break down the flavor and create a hothouse for mold and bacteria.Freezing
Fresh-baked bread is best enjoyed on the day you buy it, but you may freeze it for up to two weeks. Wrap the bread in foil, seal it in an airtight plastic bag and place it in the freezer. For toast, slice the bread before you freeze it. Remove only what you need and pop it, frozen, directly into the toaster.Thawing and Reheating
Remove the frozen bread from the freezer, unwrap it and allow it to thaw completely at room temperature for 2 to 3 hours. Place it in a 375° oven for 5 to 10 minutes. If you're in a hurry, place the unwrapped frozen loaf directly in a 325° oven for 12 to 15 minutes.Delicious Ways with Day-Old Bread
When bread is past its peak, slice it and grill it for bruschetta. Cut it up to make bread pudding, croutons, bread salad or stuffing.
Bakery Phone
Pastry Kitchen: 513-674-6000 ext. 6112Scratch Bakery: 513-674-6000 ext. 6299
