GETTING THE BREAD FROM MY HEARTH TO YOUR HOME

  • Each loaf of bread begins it’s life inside a 12 oz container of Sourdough culture which is fed twice a day.
  • From there the culture is built up several times, allowed to develop overnight and then mixed in with water and flour the following morning to form a dough.
  • The dough is then fermented for 3 to 4 hours, being stretched twice by hand before it is scaled to weight and then shaped into loaves and put in baskets or couches.
  • The unbaked loaves then go into a proofing room, where they will continue a slow ferment for approximately 12 hours at a temperature between 48° and 50°.
  • The bread is baked the following morning just for you!

The BakeHouse Oven

Kath’s husband, Tom, a cabinet maker by trade, built her Alan Scott oven. A tremendous gift of love.

The BakeHouse’s
signature bread
BakeHouse Sourdough

Creating bread reminiscent of the old world Village Baker is my joy and passion. Enjoy in Good Health Kath :)

Kath’s mom, Jolan, bags all bread orders, is in charge of all Farm Markets and bookkeeping for the BakeHouse and assists Kath wherever needed.

Fresh baked bread ready
for bagging
  
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