Ciabatta Tuesday


15 days before the bakery was set to open, Dan stepped away from his monstrous to-do list to bake bread at his home. The hope was that you, the on-looker, may get hungry and make a point to visit us soon. Maybe you will be obsessing about our sandwiches after seeing Dan’s wonderfully cracked Ciabatta Loaf and it’s chewy center.

After a several-hour fermentation process the loaf was cut into a rectangle shape then laid onto a surface of flour to rise again. When the dough was ready for baking, it was flipped and placed on the heated surface to achieve the signature swirled top.


After cooling the bread was sliced, resulting in this amazing soft center and firm flavorful crust. Trust me, it tastes as good as it looks.

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