Lore Bakehouse

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The inspiration for my style of baking is the French concept of paysan-boulanger. These are people who farm, mill, and bake their own grains and who have kept the tradition of sourdough baking alive while most of the world transitioned to commercial yeasts. A “country” loaf refers to this rural tradition where farmers, due to expense and/or climate, added rye and other wholemeal flours to their doughs instead of relying on purely white flour. Large, crusty loaves were baked dark in huge wood fired ovens. The goal was to produce a hearty staple that would feed a family and last until the next time the oven was lit, often only once a week or even less.

Lately I have been getting more requests than usual for pre-sliced bread which goes against this vision. Though I completely understand the desire for convenience, I wanted to share a bit about why I have no plans to offer pre-sliced loaves.

Pre-sliced bread poses several logistical challenges for a small home business. Commercial bread slicers are expensive pieces of equipment that take up space that is at a premium in a small home bakery. In order for bread to be run through these machines without tearing or getting stuck, bread has to be completely cool and set which can take up to 12 hours or more depending on the size and amount of whole grains in the loaves. I’d rather set up my baking schedule to try to get the freshest bread possible to the market.

Most importantly, pre-slicing bread degrades the quality of the crust and how well the bread stores. Once sliced, bread has to be sealed airtight in a plastic bag or it will dry out rapidly. I try to avoid plastic where possible in the bakery especially single use plastics that create extra waste. And a sealed plastic bag also risks trapping moisture increasing chance of mold and ruins a sourdough’s distinctive crust.

Unsliced bread simply stores and tastes better. If you store your bread cut side down away from moving air — think a cupboard, bread box, or pantry — your bread should last. As it dries, reheating it can revitalize it. At the end of the week if you still have some left, bread stored this way shouldn’t have mold so it can still be used in recipes. For example, you can soak dried bread in milk or other liquids and mix into recipes like meatloaf. Keeping loaves whole is simply part of honoring tradition and striving for the best possible bread on your table.

Menu ↓

Our standard weekly menu features Country, Sesame, Multigrain, and Raisin Pecan sourdough loaves, alongside seasonal fruit galettes. The remainder of our bread and pastry selections rotate monthly to bring in seasonal ingredients and special items.

Why Sourdough? ↓

While many think of sourdough as a flavor, it is actually a method for making bread and other baked goods rise. Most breads labeled "sourdough" in the United States are actually yeasted breads with lactic acid added for flavor. Real sourdough products made via the traditional method can be sweet, savory, mild, or tangy.

The story of sourdough is ancient. For thousands of years, people have been using the sourdough method to create healthy bread, a vital staple that has nourished civilizations. All of our leavened products start with this traditional method, harnessing the power of a living ecosystem of wild yeasts and bacteria to bring our products to life.

There are many benefits of baking with sourdough. Through sourdough's slow fermentation process, wild yeasts and bacteria feed on the starch found in the flour. This results in a bread with a lower glycemic index compared to yeasted breads. Additionally, the same process breaks down gluten and increases digestibility and the absorption of nutrients. Real bread is a health food!

Storage & Care Tips ↓