Dorothy Guillen

At Bread & Bake, bread is not fast food. It’s slow food — crafted with intention, fermented naturally, and made from whole grains to nourish both body and soul. Why We Bake the Way We Do At Bread & Bake, every loaf begins with a simple belief: real bread takes time.We don’t rush fermentation. We don’t cut corners with ingredients. And we don’t bake to meet mass demand. Our bread is shaped by rhythm — a slow, intentional process that honors traditional sourdough methods and modern whole-grain...

Artisan sourdough is not designed to behave like supermarket bread. There are no conditioners, preservatives, or artificial softeners holding it in place. What you receive is a living loaf — shaped by fermentation, time, and whole grains. And like any real food, it responds to how it’s treated. This article exists to explain why the simple guidelines in Bread Care work, and how to get the most pleasure from every loaf.

A closer look at real flour, real grain, and real nourishment. In most grocery-store bread, the flour used is only a fraction of what wheat truly is. The bran, germ, oils, minerals, and natural flavors are removed — and what remains is a refined powder that behaves well in machinery but has little connection to the original grain. At Bread & Bake, we work with whole wheat flours, meaning the grain remains intact from the field to the loaf.