Our bakers are wild about making our breads!
Our passion for bread is the heart of our success. Our bakers say that bread making is an art form which is both precise and imprecise. The paradox is that the technique must be performed accurately to work well but much depends on variables such as humidity, atmospheric pressure, external temperature, and quality of ingredients. Successful bread making is dependent on the art of the baker.
Our bread baking starts with levains and old doughs which are made 12 to 24 hours before mixing gets underway. This century old technique gives our breads their unique taste. And at Rudi's, our bakers let our breads proof slowly which adds more flavor. The fermentation process gives the bread a web-like cell structure or what some call "holes." Two to four hours after mixing, the dough is ready to be baked. After the bread is removed from the ovens the bakery is instantly filled with the wonderful aroma of homemade bread. The result is wonderful bread with attractive crust, medium crumb, irregular air pockets, and a rich flavor and smell.
Our bakers pride themselves on their use of century old techniques along with modern baking methods which enhances the quality of our products.
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