|Wheat harvest, Tacuinum Sanitatis, 1400s|
Among Jerry's offerings are French baguettes, Raisin-Walnut Whole Wheat bread, Bavarian pretzels, NY deli-style rye bread (using whole dark rye flour), peasant bread (whole wheat & whole rye with sourdough), French country white (with sesame seeds and sourdough), Italian focaccia and ciabatta (oh, be still my beating heart!), American-style pullman sandwich loaves (with whole wheat & organic honey), and organic 8-grain pullman sandwich loaves. (For the origin of pullman bread, click here.)
The top-of-the-line ingredients Jerry uses include a range of flours from King Arthur Flour, a Vermont-based company founded in 1790--see here for more about King Arthur products and issues of social and environmental responsibility.
|Annville Mill, Lebanon Co., PA,Daisy Organic Flours|
Among Jerry's other ingredients are organic Montana-grown rye berries milled here, organic raw honey from Lancaster County, and grey sea salt from France. All of his sourdough breads use sourdough starter that Jerry cultivates, while a straight dry yeast is used in the baguettes, ciabatta, and focaccia breads.
Jerry's own background is fascinating. He grew up in Delaware County; studied at St. Joe's; lived & worked in Germany for three years; traveled extensively in Germany, Spain, France, England, & Ireland; & lived & worked in Mexico for almost three years. During much of this time he was in international accounting and finance. Then, about 4 years ago, he had an epiphany, taking up the creation of Euro-style artisanal breads and American rustic desserts like deep-dish apple pie. Jerry's altogether a Renaissance man, and we're lucky to have him as our baker. We can't *wait* to taste some of these scrumptious-sounding breads!