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Here at the bakery, we embrace European baking traditions by hand-kneading doughs, using the natural leavening of wild yeasts, and baking in a wood-fired brick oven. |
| The oven is heated with a wood fire starting early in the morning. After the wood has burned completely, the ashes are swept. The cast iron oven doors are then closed, so that the heat can disperse evenly throughout the bricks. |
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The hand shaped loaves are placed in special baskets and left to rise. |
| The loaves are baked directly on the hearth, using only the heat stored in the bricks. This is called "retained heat" baking, since there is no opportunity to add heat to the oven once the baking has begun. |
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