From selectively sourced flours that are specific per product, to techniques inspired from old world practice, we at pHlour have developed our own baking method - slower, healthier, non-industrialized. We might be a family business, but the mother of our process is a sourdough starter that is fed daily to maintain her health and that of our bread.
Almost all of pHlour's bread is made with this cared-for living organism. We call it a "pet" more often than a mother, although, the cycle of life is something we've grown to implement in our bakery to better grasp the craft of making good bread. Understanding the evolution of this sourdough starter is a key to baking bread that is free of fortification, bleaching and unnecessary stripping of organic nutritional content.
Almost all of pHlour's bread is made with this cared-for living organism. We call it a "pet" more often than a mother, although, the cycle of life is something we've grown to implement in our bakery to better grasp the craft of making good bread. Understanding the evolution of this sourdough starter is a key to baking bread that is free of fortification, bleaching and unnecessary stripping of organic nutritional content.
Services
Bread
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This is the queen of our selection. Accompanied by organic whole wheat flour and natural levain, our artisan bread flour is the king component like many of our breads. This bread is created from a fermentation process of 36 hours and will remind you of a full-bodied, country loaf taste. Crafted from our naturally grown sourdough starter, this Pain au Levain will have you thinking of the first time you ever laid your tastebuds on sourdough bread.
Pastries
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There are guilty pleasures and then there are just pleasures. Our pastry selection can act as either. With talented hands, our viennoiserie and patisserie departments have been able to create unmatchable savory and sweet pastries. Anytime of day could use a little bit of butter and sugar - from breakfast pastries to desserts.
Starter care
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So, you've got yourself some of our pHlour "mother." There are some basic instructions on the tag attached to the jar of starter, but you might want some further instruction as to maintenance. The first thing to figure out is when you want to bake. Depending on the dough recipe you will probably need to feed the starter to increase its mass.
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