MY COMMITMENT TO QUALITY
Welcome to the BakeHouse. I'm a Traditional European Sourdough Bread Baker specializing in naturally leavened breads which I bake in my Alan Scott wood fired oven. My passion is to create breads that are reminiscent of the European Village Bakers from long ago - so from my Hearth to your Home - thank you for stopping by.

A humble thank you to Brian Yarvin at Seriouseats.com for the gracious review he has given the BakeHouse.  May it be an encouragement to all of us who are craftspeople tending to the art of creating bread that feeds the body and soul. And if your so inclined, CLICK HERE and take some time to read this well written article celebrating the tradesman. 

YOU CAN STILL GET BREAD...
Word is getting out about our move to New Mexico. I will be baking bread until Saturday, September 26, 2009. Below are the locations where you will be able to buy bread until that date. Varieties will be limited as I go through the inventory I have on hand before we move. If you have any questions, please don't hesitate to email me at info@bakehouse.net

To pick up Bread on TUESDAYS at Nature's Harvest in Blairstown or The Sussex Food Co-op in Newton:
Orders must be in to Nature's Harvest no later than Saturday - (908) 362-6766
Orders must be in to The Sussex Food Co-op in Newton no later than Saturday - (973) 579-1882

To pick up Bread on THURSDAYS at Nature's Harvest in Blairstown; The Health Shoppe in Morristown; 
The Health Shoppe in Chester or Fresh & Wholesome Market in Berkeley Heights:
Orders must be in to Nature's Harvest no later than Monday - (908) 362-6766
Orders must be in to The Health Shoppe in Morristown no later than Monday - (973) 538-9131 Ask for the Deli Dept.
Orders must be in to The Health Shoppe in Chester no later than Monday - (908) 879-7555

To pick up Bread on SATURDAYS at Nature's Harvest in Blairstown or The Sussex Food Co-op in Newton:
Orders must be in to Nature's Harvest no later than Wednesday (908) 362-6766
Orders must be in to the Sussex Food Co-op no later than Wednesday (973) 579-1882

About Our Bread
We use a sourdough starter which has developed over time. It contains natural yeast strains and good bacteria which ferment together to create the unique flavor of our bread. This process is what creates the leavening for our bread. Since Sourdough is a living colony of microorganisms, it is fed daily with flour and water.
Our hand crafted bread takes time. From start to finish it can take between 24 to 30 hours to produce a loaf of bread. The fermentation process of the dough is it’s natural preservative. An interesting side note: As wonderful as fresh, warm bread right out of the oven can be, it does develop another wonderful layer of flavor and texture if left to cool completely before cutting.

BAKEHOUSE IS ORGANIC . . .
I use King Arthur Organic line of flour. King Arthur is one of the finest organic sources available. I also use as many organic grains, seeds, herbs and zests as possible. You can also get information on the King Arthur flours by visiting their web site  www.kingarthurflour.com. 

BREAD INGREDIENTS
Organic WHOLE WHEAT 1 1/4lb net.wt.
KA Organic Stone Ground Whole Wheat Flour; KA Organic Artisan Flour; Kosher Salt; Sourdough Starter and Water

Organic ROSEMARY LEMON 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour;Kosher Salt; Sourdough Starter; Organic Dried Rosemary; Organic Lemon Zest and Water

Organic BAKEHOUSE SOURDOUGH 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Organic Wheat Berries; Sourdough Starter and Well Water

Organic FRENCH COUNTRY 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Dark Rye Flour; Kosher Salt; Sourdough Starter; Rye Starter and Well Water

Organic 7-Grain (no soy) 1 1/4lb net.wt.
KA Organic Stone Ground Whole Wheat Flour; KA Organic Artisan Flour; Organic Seed & Grain Mix: Cracked Wheat, Cracked Barley, Cracked Rye, Corn Grits, Millet, Steele Cut Oats and Flax Seed; Kosher Salt; Sourdough Starter and Well Water

Organic RUSTIC THREE SEED 1 1/4lb net.wt.
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Whole Rye Flour; Organic Ground Flax Seed; Organic Sunflower Seed; Organic Sesame Seed; Kosher Salt; Sourdough Starter and Well Water

Organic GOLDEN CORN 1 1/4lb net.wt.
KA Organic Artisan Flour; Organic Stone Ground Corn Meal; Kosher Salt; Organic Sourdough Starter and Well Water

KALAMATA OLIVE 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Sourdough Starter; Kalamata Olives and Well Water

CRANBERRY 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Kosher Salt; Sourdough Starter; Dried Cranberries and Well Water

RAISIN WALNUT 1 1/4lb net.wt
KA Organic Artisan Flour; KA Organic Stone Ground Whole Wheat Flour; Organic Dark Rye Flour; Kosher Salt; Sourdough Starter; Dried Raisins; Walnuts and Well Water

Storing our Bread:
Sourdough bread stales from the outside in. If you are not going to consume the bread in a day or two, the crust will become thicker and harder, but the inside remains fresh. If you keep the bread in a brown paper bag with the cut side down it will slow the staling down or plastic bags can be used for storage. Plastic does allow for the bread’s crust to become soft and you must keep it out of sunlight so it won’t “sweat” and then become moldy. Another solution: Cut the loaf in half, eat half and freeze half :) Or just eat the whole loaf at once!

Freezing our Bread:
Our bread can be frozen with very good results. Wrap your bread tightly in aluminum foil and place in a sealed plastic bag and place it in the freezer. The bread will keep this way for 3 to 4 weeks. When you are ready to use the bread, bring it to room temperature while it is still wrapped in the foil and plastic bag. When defrosted, unwrap the bread and place it in a 350° oven for 10 to 15 minutes. The surface of the bread will again become “crusty”. For a softer crust, sprinkle with just a hint of water, wrap in foil and reheat in a 350° oven for 15 to 20 minutes.

Got a question? Just email me info@bakehouse.net and I'll do my best to make sure you're able to get some bread! And again, I can't thank you all enough - I couldn't do it without all of you!

We are a fully insured, board of health approved food producing facility