FREQUENTLY ASKED QUESTIONS
Why organic?
Our bread has no preservatives nor genetically modified ingredients because many chemicals have been found harmful to health. Consumers have found organic products help them maintain health.
The US Department of Agriculture sets standards for the labeling of organic bread.
What is artisan bread?
Commercial bakers have abused the term artisan. Generally speaking artisan doughs, like ours, are developed slowly, often by hand. We also follow artisan standards for high quality ingredients, sanitation and accurate labeling.
Is your bread low in carbohydrates?
Our breads encourage a healthy diet by using whole grain flour with a high percentage of fiber. The fiber/carbohydrate ratio is healthier than commercial bread but it is not a low-carb bread.
Why don't you add oil to your breads?
Many nutritionists recommend Americans get a higher percentage of calories from sources other than fat. Many bakeries use fat to mask their lack of flavor and keeping qualities.
We prefer to let you add the fat.
What’s the story with the sun in your logo?
Our baker has a tough time getting up in the morning. His daughter drew the logo in a wake-up note.
Slow Rise Bakery has a stand at the Clark Park Farmer’s Market on 43rd Street at the corner of Baltimore Avenue. The market is held every Saturday, year round, and is run by the Food Trust.
KEEPING BREAD FRESH
The dough for our whole grain breads is fermented for over 12 hours. This process develops the taste of the wheat, makes it more digestible, and creates a small amount of acid in the bread that improves its keeping quality.
Still, because our bread is made without preservatives, it should be refrigerated. Wrap it securely because the frost-free cycle removes moisture from the air in the fridge and may dry out bread.
You can restore some of our bread’s fresh from the oven texture and flavor by reheating, either slice-by-slice in a toaster or whole in the oven. But don’t wrap it in foil while you reheat it.
Keeping the bread in plastic at room temperature traps the bread’s moisture. It collects on the crust, provides a home for mold and changes the crust’s flavor. If you decide to keep your bread on the kitchen counter in plastic (as we do), open it every day.
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Available Breads |
SEVEN GRAIN
Nutty, crunchy and light, this sandwich bread holds its moisture.
Ingredients: Organic unbleached white flour with all the germ, whole wheat flour. Organic 7 grain mix includes: cracked wheat, rye, and barley, corn grits, oats, millet and flax seed. Also honey, brown sugar, pumpkin seeds, sesame seeds, water, salt, yeast.
20 ounce sandwich loaf |
ORGANIC SPROUTED WHEAT
Organic wheat berries are sprouted, ground and baked into this 100% whole wheat loaf. No other sweeteners are used.
Ingredients: Organic whole wheat flour, sprouted and ground organic wheat berries, water, salt, yeast.
1 pound, 8 ounce sandwich loaf |
ORGANIC WHOLE WHEAT
Made with organic flour, there’s no processed gluten powder used to raise the organic stone ground whole wheat flour in this sandwich loaf.
Ingredients: Organic whole wheat flour, honey, water, salt, yeast.
1 pound, 8 ounce sandwich loaf |
SPELT
More easily digestible than wheat, spelt has a nutty flavor and makes a nutritious sandwich loaf.
Ingredients: Whole spelt flour, water, honey, canola oil, kosher salt, yeast.
1 pound, 8 ounce sandwich loaf |
WALNUT RAISIN
Light enough to toast but chock full of toasted walnuts and moist raisins, this breakfast bread is made with a minimum of honey.
Ingredients: Organic whole wheat flour, honey, water, raisins, walnuts, salt, yeast.
1 pound, 8 ounce sandwich loaf |
ORGANIC SOURDOUGH
Long development helps this naturally fermented loaf improve with age. Just pop it in the toaster for 20 seconds to bring back the moisture.
Ingredients: Organic unbleached white, whole wheat and rye flours, organic wheat germ, water, salt, organic starter. 20 ounce boule |
MULTIGRAIN
There are no seeds in this soft, healthy sandwich bread.
Ingredients: Organic unbleached wheat flour with germ and no bran, water, organic rolled oats, organic whole wheat flour, maple syrup, corn meal, spelt flour, kosher salt, yeast.
24 ounces |
ORGANIC MAPLE OAT
Maple syrup and high baking heat bring out the flavor of the toasted oats in this light bread.
Ingredients: Organic unbleached wheat flour with all the germ, water, organic rolled oats, organic whole wheat flour, maple syrup, kosher salt, yeast.
20 ounce boule |
IRISH SODA BREAD
No yeast, oil or unnatural sweeteners. Just the way we had it in Ireland.
Ingredients:Organic whole wheat flour, buttermilk, sprouted wheat, kosher salt, baking soda.
1 pound |
MAPLE WALNUT GRANOLA
Ingredients: Rolled oats, maple syrup, walnuts, raisins, canola oil, salt.
12 ounce package
5 pound bag |
HONEY CRISP
Tasty granola bar pieces made from organic rolled oats, honey, canola oil, sunflower, sesame and flax seeds, salt.
8 ounces |
FOUR SEED COOKIE
Ingredients: Unbleached white flour, organic rolled oats, honey, canola oil, chocolate chips, sulphur-free raisins, pumpkin, sesame, sunflower and flax seeds, aluminum free baking powder, salt. |
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| Other Breads |
Naturally Leavened Whole Wheat - A desem style wholesome boule.
Organic stone ground whole wheat flour, water, kosher salt, organic starter.
1 pound, 6 ounces
Sourdough Banana Bread -
It doesn’t taste like sourdough and it’s more of a bread than traditional banana bread.
Luscious and lemony.
Unbleached white flour, organic starter, fresh bananas, brown sugar, canola oil, water, kosher salt. 24 ounces
Roasted Garlic - Three ounces of garlic in each loaf.
Organic flour, garlic, wheat germ, kosher salt, yeast. 22 ounces
Jalapeno Cheddar -
Sharp cheddar and a fresh jalapeno in each loaf. Organic flour, cheddar cheese, jalapeno pepper, wheat germ, kosher salt, yeast. 18 ounces
Organic Baguette - A traditional yeasted baguette. Organic flour, wheat germ, kosher salt, yeast. 14 ounce baguette, 22 ounce boule or batard
Lavosh - A thin cracker with a touch of red pepper, topped with thyme and sesame. Organic white flour, water, canola oil, honey, dried thyme, sesame seeds, kosher salt, yeast, cayenne pepper.
Red Onion Sourdough
Two ounces of fresh red onion in our regular sourdough boule.
Organic unbleached white, whole wheat and rye flours, fresh red onion, organic wheat germ, water, organic starter, kosher salt.
20 ounces
Pumpernickel
Baked overnight the old fashioned way.
Organic whole grain rye flour, organic unbleached white flour, organic starter, honey, kosher salt, yeast. 1 pound, unsliced
Sunflower Flax
Freshly ground flax seeds and two ounces of sunflower in each loaf.
Organic stone ground whole wheat flour, water, sunflower seeds, ground flax seed, honey, kosher salt, yeast. 22 ounces
Brian Hernon has a culinary diploma from The Restaurant School and ten years experience in leading Philadelphia and Lancaster County restaurants.
Registered: Pennsylvania Department of Agriculture
Member: Bread Bakers Guild of America |
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