Henry’s Bread Kitchen

Henry’s Bread Kitchen You should be able to pronounce all of the ingredients in your bread. If you can’t, then maybe it’s not bread but something else altogether.

Classic Southern Sourdough.
08/31/2022

Classic Southern Sourdough.

White whole wheat sourdough loaf.
08/30/2022

White whole wheat sourdough loaf.

08/20/2022

Ciabatta by hand.

Just out of the oven! 20% white whole wheat, 75% hydration sourdough loaf.
08/13/2022

Just out of the oven! 20% white whole wheat, 75% hydration sourdough loaf.

The Sourdough Nursery
08/03/2022

The Sourdough Nursery

Challah for Shabbat yesterday. Challah is a special bread of Jewish origin, usually braided and typically eaten on cerem...
06/12/2022

Challah for Shabbat yesterday. Challah is a special bread of Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. Non-Religious Jews traditionally refer to bread on Shabbat as hallah. The word is biblical in origin, though originally referred only to the dough offering.

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Join our Facebook group" Baking Great Bread at Home"
05/17/2022

Join our Facebook group" Baking Great Bread at Home"

You know what this means. bread
05/13/2022

You know what this means. bread

Tartine bread. Best attempt so far.
05/04/2022

Tartine bread. Best attempt so far.

From our 21,000 bakers, we say, Merry Christmas! "Baking Great Bread at Home" a Facebook...
12/21/2021

From our 21,000 bakers, we say, Merry Christmas! "Baking Great Bread at Home" a Facebook group.

This holiday season, give bread instead.
12/09/2021

This holiday season, give bread instead.

Address

Columbia, SC
29229

Opening Hours

Monday 7am - 5pm
Tuesday 7am - 5pm
Wednesday 7am - 3pm
Thursday 7am - 5pm
Friday 7am - 12pm

Telephone

+16265600962

Website

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The most important ingredient in our bread is time, and no chemicals or additive can substitute for it.

Hello, my name is Henry Hunter, founder of Henry‘s Kitchen. I am an artisan baker, a craftsperson dedicated to the art of mixing, fermenting, shaping and baking a hand crafted loaf of bread. I incorporate the science behind the chemical reactions between the ingredients and use them to create the most optimal environment for my bread to develop.

It is important to me that you know that I do not make sourdough bread because it has become fashionable or to uphold any particular tradition. The process of fermentation has been practiced for thousands of years and for good reason. Our ancestors and virtually all pre-industrialized peoples soaked and fermented their grains before making them into porridge, bread, cakes, and casseroles. We are now able to understand why and how it all works. There are additional reasons why baking high quality, nutritious bread is important to me, given the chance, I am happy to talk with you about them.

I have spent years in the kitchen and am always vigilant about how I bake, but more importantly, I understand why I use the method and ingredients that I do. As a result, I can speak to the truly dynamic art of bread baking that involves a very basic interaction with nature. The result is authentic, wholesome and natural bread with a rich flavor and aroma that is light in texture and truly nourishing to the body and Spirit.

I believe the most important ingredient in bread baking is time, and no chemicals or additive can substitute for the time it takes to develop a loaf of bread.