We stay true to exceptional ingredients and traditional craftsmanship, making every bread from scratch, because we know there are no short-cuts in perfecting bread.
𝐄𝐱𝐜𝐞𝐩𝐭𝐢𝐨𝐧𝐚𝐥 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
As with any food, great ingredients are essential to making great products. Our baguette is made with proper semi-high glutinous flour which is best suited for making this iconic French bread. We even use miner
al water to make our baguette and campagne, in order to match the mineral water that is commonly used in France. Our pastries like croissant, danish, and brioche use rich imported butter, not margarine. We do this because we know the difference it makes on the final product.
𝐏𝐚𝐭𝐢𝐞𝐧𝐭 𝐜𝐫𝐚𝐟𝐭𝐬𝐦𝐚𝐧𝐬𝐡𝐢𝐩
Great bread requires patient craftsmanship. It takes time for the yeast to work through the dough to slowly extract the rich flavors and aromas from the wheat, and relax the tension within the dough. It takes time and artistry to hand-shape each bread, and monitor the proofing and baking processes. At House of Bread, we devote that time and craftsmanship to deliver exceptional bread. Our baguette go through a minimum 12-hour rising process before it is hand-shaped, proofed, and finally baked in our stone deck oven. Our croissant and danish production spans a 3-day process from start to finish. It is a time consuming process, but essential in ensuring the abundant aromas, textures, and flavors of artisanal bread.
𝐏𝐚𝐬𝐬𝐢𝐨𝐧 𝐚𝐧𝐝 𝐝𝐞𝐝𝐢𝐜𝐚𝐭𝐢𝐨𝐧
We understand that perfection is hardly attained, and even harder to retain. Our team at House of Bread knows that great bread cannot be produced without hard work and attention to the details, day-in and day-out. But our passion and dedication drives us to challenge higher standards and the daily pursuit of excellence.
