Bakery 2017-01-15T19:33:32+00:00

Bakery

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.

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.

Bagels

A bagel is a bread product originating from Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.

Sweet Potato Brownies

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Apple Turnovers

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Chocolate Oat Delight

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