Amazing what you can do with yeast, salt and flours. And the varieties of flours! The feel of the dough in your hands, the kneading, folding, shaping - the baking. The process is still excites me after all these years - how changing one little part, changes so much - the flavor, texture, density, rise. Listed are a sampling of breads.


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Pain Rustique

This 'Rustic Bread' is rectangular, light, and chewy. A popular white bread that sells out weekly.


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Multi Grain

With a combination of grain mixes, this bread is chock-full of goodness. The addition of wheat and honey makes this bead a favorite.

 


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Ciabatta

The Italian 'lady's slipper' is light, airy, and great for dipping in olive oil, toasting, or grilling for garlic bread.

 


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Sourdough

Nice, chewy bread with a great tangy flavor. This starter has been around for years.

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