We make our bread from scratch, every day. We start with certified organic flour from family farms, stone-ground in small batches.
Many of our breads are leavened naturally, using traditional starters and a slow fermentation. Starters are living organisms that are refreshed each day with flour and water to provide an environment where wild yeasts can flourish before being incorporated into the bread dough. This type of bread is often referred to as sourdough, but you’ll find that not all are particularly sour due to the amount and type of starter used.
Starting with the combination of flour, salt and water, some of our breads are simple and pure; others incorporate different ingredients to tailor flavor and texture to a variety of uses. There is certainly an Atwater’s bread for every occasion.
Our bread is delicious and good for you too!
Get the facts: Bread Nutrition
Bread 101: Ingredients & Bread Tips
Bread that’s worth its salt
Flour. Water. Salt. In its simplest form, that is all there is to bread. Simplicity, though, can be deceptive. Flour, water and salt are ubiquitous commodities in one sense, but not all are created equally. When thinking about flour, among the variables are the type of grain, where it is [...]
Interesting: The Science of Sourdough
A saavy friend from our market in Arlington, VA mentioned this great video from the American Chemical Society that chronicles the life of Sourdough Bread. Many of our breads are based with the same type of starters that are described in the video…and we’ll be blogging more about that in [...]
Sunflower Flax
Around the bakery, it’s known as “Sunny Flax” and it lives up to that cheery name. This is the bread that started it all for Atwater’s and is still one of our most popular products. The recipe came from Richard Bourdon of Berkshire Mountain Bakery fame. Ned spent some time [...]
