Artisan Bread is the coercing of flavors of wheat through the art and science of fermentation.
For some reason this came very easy for me and I developed a great passion for all this bread. It really is a magical thing to take very basic ingredients and transform them into a very personal and beautiful product. I personally love taking bread to that next level whether its creating that perfect crackly crust or deep complex flavors. Now being here in New Brunswick I have access to a wonderful mill that offers local organic flours that are truly unique. The best part is they are only 150 kms away. At Kredl’s I get the chance to bake beautiful breads with sustainable, local, and organic products. I leave with a great quote that made me work at learning how to create a great bread that was not only great tasting but a beautiful look as well. A true piece of “ART”isan bread.
Sourdough Bread
Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Scones
A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed.
Cinnamon Knots
Baguettes
A baguette is “a long thin loaf of French bread” that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Chocolate Oat Delight
Apple Turnovers