The word “artisan” has become increasingly popular in the culinary world and is seldom used correctly.  The term artisan should conjure images of a craftsman at work.  Our bread is not mass-produced by machines in a factory; it is all made at our bakery with special attention given to the delicacy of the dough.  From beginning to end the dough is at the hands of the baker.  It is by his knowledge and experience that the finished product is that of a beautiful loaf.  He alone will know when the dough is mixed, when it is ready to be shaped, if it has proofed long enough, how long it will bake for.  There is no machine or exact science for determining these things and many factors effect the dough: room temperature, water temperature, humidity, the moisture content of the flour and hydration of the dough just to name a few.  The baker takes all of this into consideration and demonstrates his craft by producing bread how it was intended to be.  

 

 

Our Mission

It is our goal to introduce the Roanoke area to our style of baking.  There is a simple joy in eating a loaf of bread made fresh daily and not loaded down with preservatives to make it last for weeks as it travels from one part of the country to another.  Our bread is fresh and local.  The hard crust provides satisfaction of eating something substantial.  And the soft yet firm crumb contrasts the mouth-feel of the crust.  The flavors invade your taste buds as the aroma adds to the experience.  

 

Our future

We started out with a concentration on bread, and have been expanding into pastries.  We have recently added wedding and special occasion cakes to our offerings.   In the future we plan to perhaps open a subsidiary cafe.

 

Our bread is available at the following retail locations: