Going With The Grain Bakery
Baker Lori Sands has been baking, sharing and selling breads since 1981, when she made her first loaf of ‘white sandwich bread’ from a recipe in Joy of Cooking. The amazing alchemy of flour, water, salt and yeast became an ongoing obsession, culminating in serious study and training with reknowned bakers Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, and Cecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.
At our bakery we know that you care about where your bread comes from, who grew the flour, and how your bread was made. Our small batch, long-fermented bakes ensure the highest quality and flavor. Local flours and grains contribute fresher flavors and aromas and also retain more nutrition in each loaf.
Simple ingredients+hand crafted techniques = Real Bread.