Old World Process. Old World Flavor.

Dear Bread Eater:

I think baking quality breads takes time, hard work and passion.

In our little shop here in Dallas-Ft. Worth, we source out the very best hard white winter wheat flour from farmers on the Great Plains. Our wheat must be hearty enough to withstand more than 30 hours of fermentation. These characteristics are only found in about 4% of the total wheat production in the country.

Our process is what sets us apart.

We do not have any secret recipes or formulas, most of our breads use just four basic components: wheat flour, water, sea salt and levain (wild yeast culture). A few of our loaves also use some additional nuts, seeds or fruits to create a unique flavor and texture experience for you.

From mixing the ingredients in a bowl to baking the loaves in the ovens, our breads are handcrafted for up to thirty hours.

The rich and broad range of flavors and aromas you find in our breads, is mainly a product of a true-to-art fermentation process. Once fermented, the bread is baked directly in an old-fashioned, hearth oven.

The finished product is a crispy, caramelized crust with a moist, open crumb bursting with intense flavors and textures, which are the signature of our artisan breads.

The bread you will enjoy was handcrafted with love and care. For best results, we recommend that you put it in the oven for about 5 minutes at 350o.

I hope you like it,

Clint Cooper,
Master Baker, Founder.
The Village Baking Co.

PS. I would love to hear from you. If you have comments or questions about our products, please do email us: baker@villagebakingco.com