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A Word About Our Name
Bouzies Bakery was named after a small glacial village in the Pyrenees mountains of France. The robin's egg blue glacial lake the marks the town was the inspiration behind our bread - pure ingredients and time honored methods work together to create breads that are as beautiful to look at as they are delicious to eat.
A Word About Our Methods
Our French oven was designed specifically with artisan style breads in mind. The hand shaped loaves are baked directly on a stone hearth and are surrounded by steam in the early stages of baking, allowing the bread to generously expand before developing a delicious, crisp crust.
A natural starter was used for most of our breads and was developed from flour, water and organic grapes and was allowed to ferment in a controlled environment until the perfect acid balance and healthy bacteria were created. This starter, called levain, enhances flavor and texture and extends the time our breads remain fresh.
A Word About Our Ingredients
We are proud to use Shepherd's Grain flour in all of our products. Grown and milled locally, Shepherd's Grain flour is produced by a collective group of farmers working together using a sustainable, no-till method of farming that creates a flour of superior quality and unmatched flavor.
To store your loaf of bread, simply cover it with a cotton or linen towel cut side down on your cutting board. It should be fine for about four days. If it should become a little hard, simply spray it with water and pop it in a hot oven for a few minutes.
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