lil bites for lil hands 🫶🏼
Have you noticed a mini menu on counters in our cafes? It’s our brand new kids menu, full of kid-tested, parent-approved versions of Bread Alone classics, like babyccinos and jammy sammies.
Ask about our lil bites & sips next time you stop in 🐣
Big and exciting news to share today! Our Certified Organic production bakery is expanding.
By the end of the year, a 15,000 square foot addition will increase our production capacity by 50%. The plan is straightforward: bake more of the long fermentation, organic sourdough we’ve been making since 1983.
In a world that is moving quickly, this project is a commitment to making our sourdough breads slowly.
We know that baking sourdough bread at scale is challenging, so we are prioritizing intention and focus. This bakery addition will equip our bakers with the tools and space needed to bake long fermentation sourdough breads without compromise, for decades to come.
In addition to our new space, we have worked with our equipment partners from around the world to custom design tools that are made to bake just one thing: Long fermentation sourdough bread.
Construction is underway – follow along here and on our blog for updates.
Break Bread, Make Peace! ✌️
There’s no bread without farmers.
“Inspiring the next generation of farmers is a national imperative,” shares Thor of @oechsnerfarms .
We agree and applaud his commitment to steward the next generation of conscientious farmers who will continue to nourish communities.
We’re proud to support @farmergroundflour and @oechsnerfarms , as well as the next generation of farmers doing the hard work to grow honest food 🌱
Last up in our mini-series, we’re talking about 1% for the Planet.
We donate 1% of our total annual sales to environmental nonprofits working on the front lines of the climate crisis.
Every loaf is a vote. That’s true for what we put out into the world, and for what folks choose to consume at home.
USDA Organic. Climate Label Certified. 1% for the Planet. Each day, we’re baking for people & planet.
We think a lot about where our grain comes from, so you don’t have to. The farming practices, the region where it grows, the mill that grinds it into flour.
A portion of our organic wheat and rye is grown by @OechsnerFarms in the Finger Lakes and milled nearby at @FarmerGroundFlour . By knowing their story, you can see why buying a loaf made with their grains is a vote for our planet 🌎
Bright and herby, with just the right amount of tang 🥗 🍋
Our Spring Salad is full of fresh greens like romaine and lemon fennel, beets, tomato, and avocado, all topped with an herb buttermilk feta dressing & seed crunch.
What’s up next in our certification mini-series? We’re talking about Climate Label Certified.
Being @theclimatelabel Certified means we measure our carbon footprint each year, work to reduce it, and offset what remains. From electrification to renewable energy, our CEO Nels Leader walks through what this means for us and how sourdough is already a climate-friendly food. Watch to learn about our efforts to shrink our footprint and the local carbon removal project we invest in to offset what we haven’t yet eliminated.
It’s a piece of the longer “people and planet” work we’ve been doing since 1983 💛
For farmers, millers, and bakers, rye is a lesson in resilience. A nitrogen scavenger, it thrives by pulling residual nutrients from the soil even through hard Northeast conditions. We make sure to pay close attention to which grains actually work for our region’s farmers and, therefore, to how we source.
Since the early ‘90s, we’ve been part of a welcome shift: valuing rye not only as a cover crop, but as a food crop, too. It’s good for regional farmers, good for the soil, and it makes a loaf with real character.
We celebrate this hardy grain in our Rye Brot, a Nordic-style loaf in the Danish tradition; dense, dark, deeply satisfying. Come have a slice at one of our cafés 🌾
This one swap will transform your favorite at home French toast #BreadAlonePartner
The secret to making the most ridiculous French toast? Swap the bread for sourdough. Trust.
I’ve been loving @breadalonebakery - a family-run bakery, their sourdough bread is slow-fermented with real ingredients and no preservatives. Available in the Midwest through @misfitsmarket a grocery delivery service that aims to reduce food waste by repurposing produce deemed not fit for the grocery stores.
How to make this sour cream, sourdough, brown sugar peach French toast in your kitchen.
French toast batter (whisk ingredients together, soak bread in batter on both sides, cook on stovetop for 4ish min each side until golden brown):
* 4 eggs
* ½ cup whole milk
* ½ cup sour cream
* ¼ cup maple syrup
* 1 tbsp vanilla bean paste
* Pinch of salt
* 1 loaf @breadalonebakery Sourdough Bread
Brown sugar peaches (mix ingredients together on stovetop, let simmer for 20ish min):
* 4 tbsp butter
* 1 can of peaches or 3-4 very ripe peaches
* ½ cup brown sugar
* ¼ cup maple syrup
* Dash of salt
Vanilla sour cream topping (whisk together and add a dollop on top of your French toast):
* ½ cup sour cream
* 2 tbsp powdered sugar
* 1 tsp vanilla bean paste
