FLOUR
A good loaf of bread begins with good flour. You will not find any harmful chemicals in our bread. WILD YEAST
We use wild leaven in almost every recipe, thus making our loaves both tasty and healthy. In some cases we add a pinch of commercial yeast to offset the whole grain's natural resistance to rising. METHOD
Artisan bread baking strives to preserve and perfect traditional methods, bringi
ng the best of history and flavor to your table. BAKER
I grew up in Eastern Europe, where traditional bread was a part of daily life. We purchased our bread daily at local bakeries, often still warm, fresh from the bread plant. I became interested in bread making after I moved to the US. I learned that good bread doesn't tolerate shortcuts and requires patience, skill, and passion to make. I love making bread, and I love sharing it with my customers. SUBSCRIPTIONS
We offer weekly bread subscriptions for several bread types. Sign up today and get your first loaf coming Thursday, delivered to your house in Prattville and Millbrook, or come pick it up at Montgomery Curb Market on Saturdays or in Cloverdale on Mondays.
