Artisan Bread
One way to describe artisan bread would be to say that it is anything but the bread you find at the super market which is factory made bread. Even that corner section at the super market called "Bakery" uses commercial frozen dough that is baked in house and packaged in bags that are labeled "Artisan bread" or "French bread". Sure they smell good when they’re warm right out of the oven and they might even taste good for some of you who never had real artisan bread before; however, for those of you who are lucky to have that local artisan bakery around the corner or if you live in Paris where every neighborhood has its local baker, then you know the difference between real artisan bread and the chemically preserved commercial bread.

Handcrafted loafs of bread that are full of flavor when you smell them, hearty looking and somewhat rustic with a deep golden crunchy crust and a soft airy crumb and a very distinct taste and texture, is another way to describe artisan bread.

Artisan bread is also bread that doesn’t stay fresh for too long because it is made without chemicals and preservative using only water, unbleached unbromated flour, salt and yeast or wild yeast in case of sourdough which is made naturally from flour and water. It can also contain a pinch of ascorbic acid (Vitamin C) to stimulate the yeast and some malted barley flour which is a yeast food that also helps develop the fermentation process.

Handcrafted artisan bread does not necessarily have to be kneaded by hand. An electric mixer can be used which does a good job, however the dividing, shaping and the handling of the dough has to be done by hand specially the shaping because machines deflate the air/gas inside the dough and that air consists of the uneven holes that are in the crumb which gives it the flavor and the open airy nice texture. Tap the loaf of artisan bread on the bottom and you should hear a hollow sound which is a sign that the bread is not dense. Artisan bread is also baked on a stone which distributes the heat evenly and gives the loafs a crispy crust.

The most important part after you have examined the bread is the taste. After all we’re making bread so we can eat it. Artisan bread is full of flavor and ranges in taste depending on the kind, from mild and somewhat sweet to tangy and sour with lots of texture. After all whichever kind you are eating, it is all about the flavor and wonderful aroma that it leaves in your mouth. Enjoying great bread is not only eating, it’s an experience.

Slashing the dough before baking allows it
to expand and gives the crust a nice look

Check out our DVD selection

Traditional Italian bread

Focaccia with rosemary & black & green olives

A floury crust & a very airy crumb with large irregular holes are characteristics of Ciabatta bread

Stuffed Italian loafs with Prosciutto, Salami, Mortadella with Pistachio, smoked Mozzarella cheese, olive & Italian herbs

Black forest ham on Baguette

Fresh mozarella, basil, roasted red bell pepper,
tomato, balsamic vinegar on ciabatta bread

Eastern Mediterranean / Middle Eastern rolls "Spinach fatayer", "meat with sumac & pine nuts sfiha", "meat sambousic (mini calzone)"

Mediterranean stuffed mini rolls

Stollen, German Christmas bread filled with candied fruits & raisins that are soaked in rum, almonds, and marzipan.

Chocolate bread, filled with chocolate chips and a hint of coffee, dusted with cocoa powder.

"Pain au
chocolat"
Chocolate filled
bun made with
croissant dough