Frequently Asked Questions

ABOUT BREADSMITH

We love great bread! We specialize in crusty, European-style artisan breads. We make our breads fresh everyday, the old fashioned way, by hand, from scratch. We use only the very best all natural ingreidents with no preservatives, chemicals or hydroginated oils. They bake in our 6 ton stone-lined steam injected Italian oven. Taking in the aroma of freshly baked breads is an experience not to be missed!

Frequently Asked Questions

What time do you start each day?

We begin mixing the doughs around midnight each morning, begin baking around 2:30 a.m. breads come fresh out of the oven until mid-morning. We come in early so you can choose from the widest possible selection early in the morning.

What do you do with your unsold bread?

We donate it to a variety of local non-profit organizations and shelters who enlist volunteers to pick it up each day.

Are you part of a chain?
We are a locally owned and operated franchise. You can see at least one of the owners of this husband and wife team (Ginius & Sabine) almost any time the store.

Do you slice your breads?
All of our breads can be sliced except dessert breads, sweet breads and our cheese & meat breads. Also, if a bread is fresh out of the oven, it must cool a while before it can be sliced. It continues to incorporate for up to a couple hours after it comes out of the oven and slicing it too early results in a gooey mess. However, they can still be sold whole. All breads are ready to slice by 11:00 a.m.

Keeping Your Bread Fresh

Great bread is made without preservatives. Follow these simple steps to maintain your bread's
fresh-from-the-oven goodness.

If unsliced, keep the bread in a paper bag at room temperature.
If sliced, keep in a plastic bag.
To warm and re-crisp: place in 350° oven for 10 minutes.
For best results, we recommend freezing in a plastic bag after 24 hours (see below).

Freezing Instructions

Storing your bread in plastic will soften the crust. To re-crisp, follow directions below.

Freeze (up to 2 months) in a plastic bag with the air squeezed out as much as possible.
Thaw in the unopened plastic bag at room temperature (bread will reabsorb the ice crystals).
To warm and re-crisp: remove from the plastic bag and place in a 350° oven for 10 minutes.

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