Hermine Bread

Naturally leavened, stone baked artisan bread. Delicious bakery treats -- croissants, muffins, scones and quiche.

Home made fresh pasta cut to your favorite size.

09/01/2026

Today’s offload from Paris.

The folded pastry with the chocolate stripes is a plié strié - and it may actually be good enough to get me a smile from the ice-cold Parisian women!

We made this one with a milk leaven, and it was decadent. We started with croissant dough, laminated it, then sliced, re-layered and re-laminated it to create that striped pain suisse look. For the filling, we made a homemade salted caramel peanut butter and blended it with dark chocolate. Rich, chocolatey, peanut buttery, with just a slight crunch. 🤌

The nutritional bread we baked off today may be one of my favorites! We used lots of seeds, goji berries and great flour, and got a really nice crumb out of it. The goji berries even give the crumb a slightly rouge tint.

The freestanding loaf with the scissor cuts is cramique, a brioche specialty from northern France and Belgium. Yummy.

And that giant sheet of chocolate? That’s one of my teammates cutting down pieces of our frozen chocolate mixture so we can insert them into our products before we bake them off.

A little bit of everything today!

08/28/2026

Brushing up on some shaping techniques. Fancy outside (and a bit crispy), still yummy and fresh inside!

08/26/2026

Chocolate pistachio panettone.

And I’m getting better at it!

Panettone has a way of reminding you that progress in baking is measured in the smallest details. Fermentation, dough strength, timing, temperature, structure - each attempt gives you something new to study and something to improve the next time around.

This one brought together chocolate and pistachio in a dough that continues to challenge me, but also continues to get better with every bake!

08/24/2026

Dough or Know? | Brioche Edition 🍞

What makes brioche, brioche?

It’s an enriched dough - meaning we’re working with ingredients like butter and eggs that give it that unmistakably rich flavor, tender crumb, and soft texture.

But adding all that fat to a dough changes the way it behaves. Developing the gluten properly becomes especially important because the dough still needs enough strength and structure to support all of that richness!

It’s one of the reasons brioche is such a good example of the balance between ingredients, technique, and understanding your dough.

The more you know about why a dough behaves the way it does, the better baker you become.

Now you Dough or Know! 🥐

08/21/2026

A closer look at flour analysis.

Before I ever mix a dough, I want to understand the flour I’m working with - its composition, strength and how it’s likely to behave.

The more I understand the ingredient, the better decisions I can make throughout the entire baking process!

There’s always more to learn, even about something as fundamental as flour.

08/19/2026

Today’s lesson: wheat. A lot of wheat.

But I did get a photo with my favorite - Einkorn, or petit épeautre as they call it over here in France.

I’ve worked with Einkorn before, but studying these grains more closely has given me an entirely new appreciation for what they bring to bread - and why the flour you choose matters so much!

08/14/2026

Coffee + chocolate panettone - the final chapter. ☕🍫

Three days of mixing, fermenting, shaping, waiting and baking brought us here.

And remember when I told you panettone gets hung upside down after it comes out of the oven? Here it is in action - cooling inverted to help preserve that delicate, airy structure we worked so hard to build.

Then, finally, the close-up!

Light, buttery, filled with coffee + chocolate, and three days in the making.

Worth the wait. 😋

08/12/2026

Something sweet is taking shape…
Day II: Coffee + chocolate panettone ☕🍫

The pH level is right where it needs to be, the dough is happy, buttery, and ready for its next step.

Each panettone is carefully portioned, shaped, and molded by hand before moving on to the final stages of the process.

We’re one step closer to the finished loaf! 🇫🇷

08/11/2026

Coffee + chocolate, but make it panettone. ☕🍫

It all starts here: in the mixing bowl - with three mixes over three days - and the dough begins its long transformation into one of my favorite bakes!

Panettone is called the Mount Everest of breads by bakers. It’s a complicated bread, and this one is just getting started. Next up: shaping and molding.

Stay tuned for Part II.

08/07/2026

Yesterday’s offload from the bakery:

Another nutritional bread, packed with roasted pumpkin seeds, sunflower seeds, and plenty of the good stuff.

Then, something a little more special - a recipe using Poulard and Touzelle, heritage French wheat varieties grown by small farms here in France. The flavor? So good.

And because no bread should ever go to waste, I pulled out my secret bread pudding recipe and put all that leftover stale bread to very good use. Two big batches are cooling now for the team.

We will manage tomorrow. 🇫🇷

Courtesy of Chef Chris. 👨‍🍳

Address

127 West Main Street
Moorestown, NJ
08057

Telephone

(609)9232322

Website

http://herminebread.com/

Alerts

Be the first to know and let us send you an email when Hermine Bread posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Hermine Bread:

Want your business to be the top-listed Bakery in Moorestown?