Our Philosophy
We want to make the best tasting bread you have ever tasted. We deliver it straight to your house within hours of it coming out of the oven. You get the freshest, most delicious bread without having to make a special trip to get it.
Our Bread
Our bread is all organic, hearth baked, and uses a “starter.” The whole wheat flour we use is milled by us the day of baking for much better flavor. Because our bread is made in small batches and not on a conveyor belt (higher labor), and using organic flour (3-4 times the cost of regular flour), our prices are slightly higher than “decent” supermarket breads….but wait until you taste the difference! Supermarket breads can sit on the shelves for days before you buy them. In fact, breads that are “baked on premises” of most supermarkets are already pre-baked in an industrial bakery before being final baked at the grocery store.
Subscription / Weekly Delivery
Because we bake only the amount that is ordered, we cut down on waste. We also won’t run out, so you will always get the fresh bread you want. Also, because of our delivery algorithm and once a week delivery, we can deliver to you much more efficiently than if all of our customers drove to a retail space. It saves you money and time, while is much more convenient!
Use and Care of Bread
Slicing: Currently we are only offering whole loaves. We have bought a few of these knives and recommend them. They are incredibly sharp and are only $17 shipped at this time! These knives will go through crust like nothing without crushing the bread. Storage (Ideal): Put it out on your counter, cut side face down on your cutting board. This will keep crust crisper, but really it depends on the humidity. Also, after the first day, the moisture of the crumb gets into the crust. A good way to make the crust crunchy again is toasting! If the bread dries out too quickly, you might consider a bread box, or keeping it in the perforated bag that it is delivered in. Storage (Long term): Freezing is possible. Storage (Not recommended): Putting in a sealed plastic bag in the fridge. A bag keeps the bread moist, but the moisture tends to condense on the bag and deposit on the crust, leaving it rubbery. Eating: Try eating the bread plain! I know it sounds crazy, but you will taste all the flavors and you might just love how delicious it is. It’s also amazing toasted with butter, or open faced in a toaster oven with cheese, or cheese and tomatoes, or salami, cheese and tomatoes, or…..? Garlic bread with the Italian version. Cold sandwiches are also excellent on these breads.
Life cycle of bread:
First hour or two: Bread is still warm from the oven. The crumb will not have “set” yet and may be soft. Lower quality bread will be best now. The flavor of the bread is not as noticeable yet. First day: Crust is crisp. Crumb (interior) is moist and custardy/soft in texture. Second-third day: Bread flavors intensify and become better! Crust become soft, crumb dries somewhat. Many people prefer bread during this time. Toasting will bring crust back to a crunchy texture. Fourth to seventh day: If your bread hasn’t been devoured yet (!)….. Bread will dry out some depending on how humid it is, but still be good. The Bread Butler’s bread won’t mold if left out. At some point, the bread will be drier and harder than desirable. You might want to try using the bread for a bread soup, or croutons. Some dogs LOVE chewing/eating the bread at this stage. You can also wet the crust slightly and let it sit for an hour. This will make very hard bread edible again. If you want a crunchy crust, toast it!