Sourcing Ingredients
Camas Country Mill
Our whole wheat flour comes from Camas Country Mill, who partners with local wheat growers to produce flour using ancient stone grist milling methods. By grinding grain between stationary and rotating mill stones, the entire grain kernel is ground in its natural, original state. The result is naturally whole grain flour with all of its inherent nutrition, vitamins, and minerals.
Glory Bee
Glory Bee is passionate about their honey! The company started in 1975 in the garage of Dick and Pat Turanski, and to this day remains family-owned and operated in Eugene, Oregon. They strongly believe in the healthful benefits of honey and guarantee that their honey is all natural, 100% pure, and the highest quality. The majority of their honey comes from the Pacific Northwest from small local beekeepers.
Hummingbird Wholesale
Hummingbird Wholesale is a small, family-owned business in Eugene, Oregon whose honey is mostly from Oregon, extracted by small family businesses. Their unfiltered and raw honey contains traces of Pollen and Propolis and has absolutely no additives.
We use organic ingredients in many of our products. Organically grown grain and seeds reduce the use of pesticides and herbicides, which supports a healthier environment.
Our Baking Methods
Our approach to baking is to keep it simple and be patient, which helps us craft the best-tasting product we can. Everything we make is produced in small batches to retain that homemade quality customers look for in their baked goods. To create the best products, we follow traditional bread making methods, which require time, patience and attention each step of the way. All of our bakers hone their skills to perfect the age old craft of bread making.
Even our sourdough starter is as old as the bakery! It came from Bread Stop’s original owners and is the same one we’ve nurtured for over 30 years.
The bread making process is a blend of math, science, craft, intuition and patience, coupled with a satisfying physical workout.
Scaling: The mixing team begins each dough by carefully calculating and weighing the right amount of ingredients before mixing them.
Mixing: Our heavy duty mixers are capable of churning and kneading 200 lbs of dough at once. Without this bit of machinery, we all would have burly forearms.
Ferment (1st rise): Each product has its own characteristics, requiring a different first rise after mixing. Our experienced bakers are attuned to the nuances of time and temperature at this critical stage while taking weather and seasonal changes into account.
Shaping: At the appropriate time, each dough is weighed and divided to specification, then rolled, shaped and panned.
Proofing (2nd rise): This is a combination of science and patience. Control of ambient temperature and humidity is crucial for predictable and consistent results.
Baking: Knowing when and how long to bake is the key to achieving the desired texture.
