Unlike some ingredients we rely on our suppliers for, the levains (or starters) we use for many of our breads have been cultivated over many years.
Before our seasoned bakers can make any of your favorite loaves and pastries, we first have to go out and source the finest ingredients we can find. Read on to learn more about some of the ingredients that go into our bread — like the many flours we use.
As wonderful as bread can be, it unfortunately does go stale — and even more quickly when made without preservatives and other additives like our bread. That’s why we’re here to help you keep your bread fresh for as long as possible and to offer some ways to bring your bread back to how it was right as our artisan bakers pulled it out of our ovens.
With bread-making traditions coming from all around the world, the bread in our ovens and on your table has been quite literally shaped by so much culture beyond the hands of the baker. Here at BREADBAR, our team takes these traditions as guides and also as starting points for innovation in our bread.
Drawing from his traditional French culinary training and experience at high-end restaurants, René is using Walking Spanish to put his “own little spin” on Salvadorian food and Central American cuisine more broadly.