A friend on Facebook shared a link to video about a wood-fired bakery on Vashon Island in Washington State named Bill's Bread. The video link is here. Apparently Bill doesn't have a web site. I did find some information on a Manta page.
I also found an older blog post that mentioned Bill's Bread.
His story sounds like a real, down-to-earth guy who discovered his life's work making people's food lives a bit richer.
I'll have to see if I can meet him the next time I'm in Washington.
Showing posts with label bakery. Show all posts
Showing posts with label bakery. Show all posts
Tuesday, November 20, 2012
Tuesday, August 28, 2012
Rabbit's Bakery, Lake City, Minnesota Field Report
One the second day of a vacation at Stockholm, Wisconsin, we crossed the border back into Minnesota to visit Rabbit's Bakery in Lake City. We got there just before noon, so that baking for the day was over, but the wood-fired oven was being heated up for the next day's baking.
There were lots of tasting things in case waiting to be chosen. We saw lots of people coming in to buy things or to have lunch at the bakery cafe.
There was some breads of the day on the rack waiting to be taken, a menu for drinks on the wall. You can also see a sign for pizza (lower right), which they currently make once a month.
They have their distinctive sign hanging outside their door.
Here you can see the chimney stack and cinder block addition for their wood-fired oven. It looks like they also added some additional venting.
Just in case you can't find it going by the address, they also have a distinctive sign on the exterior wall of their bakery building.
Everything we bought was good. I'll certainly stop by again if I'm in the area.
There were lots of tasting things in case waiting to be chosen. We saw lots of people coming in to buy things or to have lunch at the bakery cafe.
There was some breads of the day on the rack waiting to be taken, a menu for drinks on the wall. You can also see a sign for pizza (lower right), which they currently make once a month.
They have their distinctive sign hanging outside their door.
Here you can see the chimney stack and cinder block addition for their wood-fired oven. It looks like they also added some additional venting.
Just in case you can't find it going by the address, they also have a distinctive sign on the exterior wall of their bakery building.
Everything we bought was good. I'll certainly stop by again if I'm in the area.
Friday, May 4, 2012
Companion Bakery, Oatsland, Tasmania
Sometimes you stumble onto the most interesting things.
In my case, a Facebook group had a link to a webcam inside a bakery. Part of what was interesting, was that this bakery used a wood-fired oven. Another interesting thing was that it was in Tasmania.
So, the Companion Bakery seems to be mentioned in a couple of different web sites, including their own. They are also mentioned in a website about sourdough baking.
I doubt I will get to see them in person, but it's been interesting looking over the shoulders of the baker toiling away to make good bread.
In my case, a Facebook group had a link to a webcam inside a bakery. Part of what was interesting, was that this bakery used a wood-fired oven. Another interesting thing was that it was in Tasmania.
So, the Companion Bakery seems to be mentioned in a couple of different web sites, including their own. They are also mentioned in a website about sourdough baking.
I doubt I will get to see them in person, but it's been interesting looking over the shoulders of the baker toiling away to make good bread.
Monday, April 23, 2012
May 2012 Saveur Magazine, Issue 147
A magazine I never thought to pick up before, Saveur, has an issue, May, 2012, issue 147, with the cover headline, "Make this bread."
The executive editor, Dana Bowen, had some nice things to say about bread bakers on page 8.
The article itself starts with a two-page picture on pages 42 and 43, with a headline, "Special feature: American bread." There's discussion on the inside about the artisan bread movement. There's an interesting timeline about bread and baking.
One significant quotation from the timeline:
I did find in interesting that my passion for wood-fired ovens seems to be a reflection of a trend that started almost 30 years ago. (What can I say? I'm snail; I'm naturally slow.)
The executive editor, Dana Bowen, had some nice things to say about bread bakers on page 8.
The article itself starts with a two-page picture on pages 42 and 43, with a headline, "Special feature: American bread." There's discussion on the inside about the artisan bread movement. There's an interesting timeline about bread and baking.
One significant quotation from the timeline:
1983: The American artisan bread movement blossoms when Steve Sullivan opens Acme Bread Company in Berkeley, California, and Daniel Leader opens Bread Alone in Boiceville, New York. Both use natural leaveners and wood-fired ovens.I do have sites marked for the Acme Bread Company and for Bread Alone Bakery.
I did find in interesting that my passion for wood-fired ovens seems to be a reflection of a trend that started almost 30 years ago. (What can I say? I'm snail; I'm naturally slow.)
Thursday, December 29, 2011
Hearth Wood Fired Breads, Plymouth, Massachusetts
I have been kind of busy lately, so I haven't been posting many updates.
Now there is going to be a flood of them. I'm going to work backward, just because that's easiest.
My Google Alert pulled up a news article about sources of artisan breads.
There were multiple bakeries mentioned, but the one covered here is Hearth Wood Fired Breads, Plymouth, Massachusetts.
Their home page says in part:
It certainly looks worth a visit.
Now there is going to be a flood of them. I'm going to work backward, just because that's easiest.
My Google Alert pulled up a news article about sources of artisan breads.
There were multiple bakeries mentioned, but the one covered here is Hearth Wood Fired Breads, Plymouth, Massachusetts.
Their home page says in part:
At Hearth Wood Fired Bread, we are passionate about creating a spectacular loaf of bread. We are committed to serving our customers and providing the best tasting loaves of bread possible.It also has a video showing their oven and their bread-making process.
It certainly looks worth a visit.
Tuesday, June 28, 2011
Six Hundred Degrees, Tofino, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
A comment in that blog mentioned the 600 Degrees bakery, and provided a link to a story about it.
The story says in part:
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
A comment in that blog mentioned the 600 Degrees bakery, and provided a link to a story about it.
The story says in part:
Inside this protusion [an addition to a shake and shingle home], a wood-fired oven roars to life each Thursday and on Friday, beautifully rustic loaves of breads, buns and cinnamon buns, all leavened with sourdough starter, emerge from the brick oven. A couple of restaurants and health food stores snap them up. And in summer, Julie Lomenda, owner of 600 Degrees, bakes up to 100 loaves every week, many of which are sold at the local Farmers’ Market (which opens in May at Village Green, across from the District of Tofino).Apparently they spell out the name of the bakery, so its correct name is Six Hundred Degrees. Their home page is pretty minimal.
Wild Fire Organic Bakery and Cafe, Victoria, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a bare mention of Wild Fire Organic Bakery and Cafe, Victoria, British Columbia, Canada.
Their home page says, "Organic Levain Breads Baked in a Wood-Fired Oven."
Pictures of the breads look beautiful. They have an on-line photo album.
I would like to visit someday.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a bare mention of Wild Fire Organic Bakery and Cafe, Victoria, British Columbia, Canada.
Their home page says, "Organic Levain Breads Baked in a Wood-Fired Oven."
Pictures of the breads look beautiful. They have an on-line photo album.
I would like to visit someday.
Fol Epi, Victoria, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a very bare mention of Fol Epi.
All I could find was a mention in the on-line version of Vancouver Magazine:
(The "bare all" looks like a typo, to me. Nude bakers are rather rare.)
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
There was a very bare mention of Fol Epi.
All I could find was a mention in the on-line version of Vancouver Magazine:
Artisan baker Cliff Leir moved lock and stock to bare all in his brand-new digs at uber-green Dockside Green. The wheat silo and hand-built wheat grinder are in place and the au natural décor of salvaged fir, brick, and rock is a fitting tribute to the earthy delights on the rise. Boule, baguettes, whole wheat, and pumpernickel are the daily wood-fired breads, while all-butter croissants, organic pain au chocolat and fruit Danish, and morish schneckens—a swirl of pastry with raisins and a slathering of Grand Fir syrup—give reason to wake up in the morning.
(The "bare all" looks like a typo, to me. Nude bakers are rather rare.)
Saltspring Island Bread Company, Saltspring Island, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
One of the businesses mentioned was the Saltspring Island Bread Company, Saltspring Island, British Columbia, Canada. Information about the bakery is here. There are many pictures of the oven and its owner, Heather Campbell.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
One of the businesses mentioned was the Saltspring Island Bread Company, Saltspring Island, British Columbia, Canada. Information about the bakery is here. There are many pictures of the oven and its owner, Heather Campbell.
Merridale Ciderworks, Cobble Hill, British Columbia, Canada
I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
The first place identified was Merridale Cider (which identifies themselves as Merridale Ciderworks).
They have a "Local Business" Facebook page.
They have a page about their bakery and say a bit about their oven:
Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.
The first place identified was Merridale Cider (which identifies themselves as Merridale Ciderworks).
They have a "Local Business" Facebook page.
They have a page about their bakery and say a bit about their oven:
In the summer of 2006, we were fortunate to be approached to build a brick oven and bake at Merridale. We thought for mere seconds and said, "Of course". Now helmed by Alain Boisseau, our resident baker, we use this brick oven for our bread and pastries, apple pies, and special occasion menus. From late spring through early fall, we also make pizza, particularly for our famed Sunday night pizza on the deck.This sounds like a lovely place to visit and a delightful place to eat and drink.
Monday, June 6, 2011
Red Beard Historic Bakery, Trentham, Victoria, Australia
An on-line article from the Sydney Morning Herald covered several food "how-tos" including making sourdough bread.
For the bread making, they went to the Red Beard Historic Bakery, Trentham, Victoria, Australia.
Their home page says in part:
It sounds like a great place.
For the bread making, they went to the Red Beard Historic Bakery, Trentham, Victoria, Australia.
Their home page says in part:
Located in the picturesque gold rush town of Trentham in Central Victoria, Red Beard Historic Bakery is only 70 minutes from Melbourne's CBD. We specialise in organic sourdough bread and pastry, handmade with traditional techniques and baked in a huge 19th century woodfired Scotch oven.Their Scotch oven has a page of its own.
It sounds like a great place.
Thursday, May 26, 2011
Tinder Hearth Wood-Fired Bread, West Brooksville, Maine
What do should I do when the domain for business seems to be unavailable?
I found a blog post about Tinder Hearth Wood-Fired Bread, West Brooksville, Maine.
Searching for their site, I found an on-line version of a magazine article about them.
But regardless of which source I tried, the link to their site, http://tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html, gets me the message "Firefox can't find the server at tinderhearth.org."
I get a similar message for http://www.tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html.
I checked the WHOIS data base, and maybe there is a clue there. The WHOIS record was last updated on 5/21/11, and the current status is PENDING DELETE RESTORABLE. Sponsoring registrar is GoDaddy.com.
Well, Google still has a cache of some of their pages.
They have do at least have a Facebook page.
05/28/11: I got a response from tinderhearth@gmail.com about the situation:
I found a blog post about Tinder Hearth Wood-Fired Bread, West Brooksville, Maine.
Searching for their site, I found an on-line version of a magazine article about them.
But regardless of which source I tried, the link to their site, http://tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html, gets me the message "Firefox can't find the server at tinderhearth.org."
I get a similar message for http://www.tinderhearth.org/Tinder_Hearth/Tinder_Hearth.html.
I checked the WHOIS data base, and maybe there is a clue there. The WHOIS record was last updated on 5/21/11, and the current status is PENDING DELETE RESTORABLE. Sponsoring registrar is GoDaddy.com.
Well, Google still has a cache of some of their pages.
They have do at least have a Facebook page.
05/28/11: I got a response from tinderhearth@gmail.com about the situation:
Our website is indeed down, and we do not have another one besides the facebook page. ...at this point we probably won't get tinderhearth.org up and running again for at least 3 months.They are just too busy baking to turn their attention to their web site right now.
Bread & Butter Farm, Shelburne, Vermont
While searching for information about another bakery, I came across the site for Bread & Butter Farm, Shelburne, Vermont. (They were mentioned in the Intervale Community Farm Other Products page.)
They have a separate page that talks about their bread and their oven.
Their bakery page says in part:
They have a separate page that talks about their bread and their oven.
Their bakery page says in part:
Our traditional German breads are unique, even in a state with such a lively bread culture. German bread baking focuses on whole grains, natural leaven, and moist dough. The resulting bread, baked in our wood-fired hearth oven is robust, nourishing, and long-lasting.They also have a Facebook page.
Good Companion Bakery, Vergennes, Vermont
While looking for information about another bakery, I found the site for Good Companion Bakery, Vergennes, Vermont. (They were mentioned in the Intervale Community Farm Other Products page.)
Their home page says in part:
They have a wonderful page that's a photo essay of "A Day in the Bakery."
Their home page says in part:
Here at Good Companion Bakery, just outside of Vergennes,
Vermont, we bake classic European artisan breads in a
wood-fired brick oven. Our bakery is part of a working,
diversified farm raising 100% grassfed Angus beef, all-natural
pork, poultry, and a variety of crops.
They have a wonderful page that's a photo essay of "A Day in the Bakery."
Farm to Hearth Wood Fired Bakery, Salem, Connecticut
My Google Alert lucked out for me again. I found an on-line news item about a bakery I had never heard of, Farm to Hearth Wood Fired Bakery, Salem, Connecticut. (I didn't even know Connecticut had a Salem.)
I couldn't find a web site for the business.
The article says, in part:
05/28/11: Found a couple Facebook pages, here (not updated since Feb., 2011) and here.
I couldn't find a web site for the business.
The article says, in part:
When he was 16 or 17 years old, Todd Solek built an earthenware oven in his parents' backyard.This bakery sounds like one I would like to frequent.
"I fired it up, and it didn’t fall apart, so I started baking bread in it," he said. And now, at age 32, Solek has channeled this early passion for bread-making into his unique new business, Farm to Hearth Wood Fired Bakery, located at 26 New London Road in Salem.
05/28/11: Found a couple Facebook pages, here (not updated since Feb., 2011) and here.
Friday, May 20, 2011
AtoZ Produce and Bakery, Stockholm, Wisconsin
Apparently modern times have caught up to AtoZ (or A to Z) Produce and Bakery, Stockholm, Wisconsin. They now a real web site, and not just a Facebook page (which is run by a fan, not by A to Z themselves).
As far as I know, A to Z was the original "pizza farm." One of their slogans seems to be, "Made where it's grown."
There is a section of my oven businesses links just for A to Z (currently here, but you may need to search for "Stockholm, WI" if the headings change).
They were also the first location that was a destination for a field trip by the Saint Paul Bread Club, way back in 2004, not long after the club was formed.
I think this the place that got me interested in pizza baked in a wood-fired brick oven.
A to Z had been trying to keep a low profile; they have appeared in newspaper articles, but without mentioning their address or giving directions.
Since they have their own web site now, and provide their address and directions, I feel like I can lift the embargo about talking about them.
7/7/11: A to Z was mentioned in an article in the StarTribune about food destinations south and southeast
of the Twin Cities.
8/2/11: Was told that there was a blog post about them on the Pizza Quest blog.
8/24/11: I was there on 8/23, and by about 6:25 p.m., they were serving pizza #131. They had been making more than 1 pizza per minute for the first two hours of business. The rate was probably about ready to drop because fewer people were showing up in line for pizza.
As far as I know, A to Z was the original "pizza farm." One of their slogans seems to be, "Made where it's grown."
There is a section of my oven businesses links just for A to Z (currently here, but you may need to search for "Stockholm, WI" if the headings change).
They were also the first location that was a destination for a field trip by the Saint Paul Bread Club, way back in 2004, not long after the club was formed.
I think this the place that got me interested in pizza baked in a wood-fired brick oven.
A to Z had been trying to keep a low profile; they have appeared in newspaper articles, but without mentioning their address or giving directions.
Since they have their own web site now, and provide their address and directions, I feel like I can lift the embargo about talking about them.
7/7/11: A to Z was mentioned in an article in the StarTribune about food destinations south and southeast
of the Twin Cities.
8/2/11: Was told that there was a blog post about them on the Pizza Quest blog.
8/24/11: I was there on 8/23, and by about 6:25 p.m., they were serving pizza #131. They had been making more than 1 pizza per minute for the first two hours of business. The rate was probably about ready to drop because fewer people were showing up in line for pizza.
Monday, May 16, 2011
Wide Awake Bakery, Mecklenburg, New York
Sometimes I find new brick oven places the long way around.
I found the Facebook page of the Wide Awake Bakery, Mecklenburg, New York, by chasing some information from the Yahoo! Brick Oven group. (On Facebook they say they are in Trumansburg.) There was a somewhat technical discussion about different kinds of ovens, which led to some pictures of bread and an oven, which led to the Facebook page of one of the group members, which led me to the page for the Wide Awake Bakery. (Here is their own page about the oven.)
The Facebook page didn't mention their home page in the info section, but it was mentioned in passing on one of the comments on their wall; I updated this post to link to it. (Their home page says they are in Mecklenburg.)
Oven builders appreciate their craft for itself, but for many it's only important insofar as an oven can be used to bake good bread (or pizza).
It appears that the Wide Awake Bakery has created an oven that will enable the production of a lot of good bread (and whatever else they decide to bake).
I found the Facebook page of the Wide Awake Bakery, Mecklenburg, New York, by chasing some information from the Yahoo! Brick Oven group. (On Facebook they say they are in Trumansburg.) There was a somewhat technical discussion about different kinds of ovens, which led to some pictures of bread and an oven, which led to the Facebook page of one of the group members, which led me to the page for the Wide Awake Bakery. (Here is their own page about the oven.)
The Facebook page didn't mention their home page in the info section, but it was mentioned in passing on one of the comments on their wall; I updated this post to link to it. (Their home page says they are in Mecklenburg.)
Oven builders appreciate their craft for itself, but for many it's only important insofar as an oven can be used to bake good bread (or pizza).
It appears that the Wide Awake Bakery has created an oven that will enable the production of a lot of good bread (and whatever else they decide to bake).
Monday, February 14, 2011
Brick Oven The Bangor Rye Bread, Bangor, Maine
An on-line article for the Bangor Daily News covers the sale of a "city institution."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
There seems to be some disagreement about the name for the business.
The article calls it "Brick Oven Bangor Rye Bakery."
LiveStrong.com calls it "Brick Rye Bread."
Hotfrog.com calls it "Brick Oven The Bangor Rye Bread."
Menuclub.com also calls it "Brick Oven The Bangor Rye Bread."
A site called YiPpIe! just calls it "Brick Oven."
All this is complicated by the fact that they don't seem to have a web site of their own.
The article says in part, "Bangor Rye is as famous for its challah, sub rolls, bulkees and hard rolls as it is for the family that owned and operated it for decades."
According to the article, the current owner hasn't had a vacation in 25 years and works six days a week.
It's a real bakery with real bakery work hours, "The bakery currently employs 14 people, running one shift. The Hustons come in around 8:30 p.m. to go through orders and begin making the dough needed, and the crew shows up at around 11 p.m. to start making the breads."
Monday, January 10, 2011
Vergennes Laundry, Vergennes, Vermont
There is a Burlington, Vermont Free Press on-line article about where to eat breakfast that mentions the Vergennes Laundry, Vergennes, Vermont.
The review says in part, "Three big tables, shared by customers, occupy most of the dining space. I felt lucky to snag a deck chair by the big window, and had to drag myself away to return to work, and Burlington."
The Laundry had been the subject of a couple other pages before.
Here was how they got started (including a schematic of their oven).
The Addison County Independent had an article about the start of construction.
The review says in part, "Three big tables, shared by customers, occupy most of the dining space. I felt lucky to snag a deck chair by the big window, and had to drag myself away to return to work, and Burlington."
The Laundry had been the subject of a couple other pages before.
Here was how they got started (including a schematic of their oven).
The Addison County Independent had an article about the start of construction.
Friday, January 7, 2011
Hearth Wood Fired Bread, Plymouth, Massachusetts
A Boston.com page reviewed the bakery Hearth Wood Fired Bread, Plymouth, Massachusetts.
The review says in part, "Peter Nyberg’s new wood-fired stone oven in Plymouth is a custom, 60-ton version of the wood-fired stone ovens that have become so popular (mostly for pizza making) in recent years."
Their home page says in part, "Our artisan bakers create each loaf using a natural levain (live sourdough starter) not commercial yeast, shape each loaf by hand and bake in a 60-ton, 18th century wood-fired brick oven."
05/26/11: Added a link with more details about the business.
The review says in part, "Peter Nyberg’s new wood-fired stone oven in Plymouth is a custom, 60-ton version of the wood-fired stone ovens that have become so popular (mostly for pizza making) in recent years."
Their home page says in part, "Our artisan bakers create each loaf using a natural levain (live sourdough starter) not commercial yeast, shape each loaf by hand and bake in a 60-ton, 18th century wood-fired brick oven."
05/26/11: Added a link with more details about the business.
Subscribe to:
Posts (Atom)