Grand Opening
After opening our doors in January and working our way through a few of the difficulties with first getting up and running, we finally...
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Matt St.Lezin
- Nov 4, 2022
- 3 min
We Might Actually Pull This Off
Our oven is finally in! What a process that was. On Monday evening the truck pulled up to the bakehouse. Earlier in the day I had...
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Matt St.Lezin
- Jul 31, 2022
- 1 min
Bakery Update
We've been working on the bakery and are getting pretty excited about the finish line coming into view! Floors are up and the walls have...
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Matt St.Lezin
- Jul 6, 2022
- 1 min
We're in the Red Oak Express!
It has been far too long since I've updated this blog. I promise I'll have something new up here next week. For now I want to share that...
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Matt St.Lezin
- Feb 9, 2022
- 4 min
Making Dough & Baking Bread
On to the next step in this series on what makes good bread: making the dough and baking the bread! If you haven't read them, you can go...
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Matt St.Lezin
- Feb 3, 2022
- 3 min
Stone Milling
The way the wheat is milled into flour can make or break all of the hard work put into it thus far. There is a huge difference between...
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Matt St.Lezin
- Jan 26, 2022
- 3 min
Ancient Grains - An Introduction
To continue in our series on what makes good bread, we’ll take a look this week at ancient grains. If you haven’t read it yet, check out...
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Matt St.Lezin
- Jan 18, 2022
- 2 min
On Soil
What makes good bread. Good bread is more than just the process or keeping the ingredients to the big four (flour, water, salt and yeast)....
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Matt St.Lezin
- Jan 11, 2022
- 2 min
Storing Bread
One question that I'm regularly asked is about storing bread. What is the best way to make sure it doesn't go stale? Since good,...
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Matt St.Lezin
- Jan 4, 2022
- 1 min
Ingredients
I'd like to offer you a challenge. Look at the ingredient list on the bread you have in the house. Even better, just check a few...
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