After over 20 years of baking professionally, there is one loaf that we continue to make for ourselves and return to again and again. Dark. Crusty. Chewy. Rustic. Leavened only by wild yeast. Subtly sour. Simple yet complex. And slightly different every time it’s baked.
Our Miche pays a great deal of respect to the tradition of baking bread. We mix gently to preserve the color and flavors of the grain. We let the dough rise for 5-6 hours in bulk to develop the acidity. We shape it simply into a ball before baking it for nearly an hour on our stone hearth. The result is REAL bread.
Moving forward, we will be baking Miche fresh every Saturday for our Early Bird Outlet until the demand forces us to bake it everyday.