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.

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.






                                                                                  with Kate at Clark Park
                                                                                                - years ago