We’re most often making round sourdough, tin loaves or focaccia but occasionally there is also chocolate & raisin, olives & lemon or sourdough rolls. There’s always another idea to try. We almost always use organic flour sourced from mills in New York or Vermont. Bread is currently baked Fridays, Saturdays and Sundays.

People seem to like it. It’s a sourdough Mimi started after reading Chad Robertson’s book, Tartine. She had made bread before and attended a Culinary Institute of America workshop to learn more but the real catalyst was Chad’s book. Something about this book made her want to bake bread. Maybe it was the glorious photos, maybe it was the recipe ideas for those tired of just eating bread for the sake of it…difficult to imagine but anyway, the recipes looked delicious.



Our bread is crusty and airy with a good amount (but not too much) of heft. It is a sourdough but not too sour. It smells so good while it is baking and while it is still warm. It ‘sings’ when it comes out of the oven. We never know quite how it is going to look; will it have ‘ears’ where the cuts in the crust pop up in the intense heat or will they stay flat?

People ask about the crust. The crispiness can be achieved with a domestic oven. Our bread is baked in 5qt Lodge Dutch ovens, which creates an oven-within-an-oven and simulates some of the properties of a commercial oven enabling the crust to be….., well, crusty.

Like anything worth doing, it took a while. It was not a success straight away by any means.

Mimi began growing the starter, watched it, fed it, tried to determine if it was ready. Finally when it was deemed ‘ready’ a sponge was made which is required to make a loaf (or two) of bread.

The bread did not look right. I was crest fallen. I tried again same thing.  I was disappointed.  

Finally I tried a third time as I was not going to let this get the better of me. Those who know me know that that is not an option for me.

Bingo!hooray!it worked and, man, was it worth the perseverance.



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