All of our breads are hand-mixed, hand-shaped and naturally fermented without commercial yeast or any preservatives, chemicals, or additives. We work with a dozen local farmers to source our grains, produce and dairy. We utilize stone-milled grains that enable our products to have incredible flavor and texture. Using a sourdough starter in all our breads, coupled with stone milled grains, allows the bread to ferment slowly over time and produces a richer, more complex flavor. It also allows the gluten proteins to slowly and naturally break down over time. The starter (levain/sourdough) was initially created by Ellen several years ago. Our bakers all work to feed and maintain the starter every day.

Each day our bakers mix the dough by hand, turning it every 30 minutes over a four hour period. The dough is then shaped and placed into bannetons, where it rests overnight to rise naturally. In the morning, the bakers fire up the oven and bake the bread. From the start of the mix to the bake, the bread is fermented approximately 20 hours.

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Our ingredients

Organic and fresh daily

We use 100% organic ingredients and each loaf is baked fresh everyday. We source local and seasonal ingredients from small, local farmers when their flavors are at their peak. The majority of our grains are locally sourced from farms in Illinois and Wisconsin. We use stone-milled heritage (and modern heritage) varieties of wheat in all our breads and pastries. Currently some of our favorite varieties are Turkey Red, Rouge de Bordeaux, Red Fife, SunGold Spelt, and Einkorn.

Why no gluten free options at Hewn? Making bread the way its been made for hundreds (some could argue thousands) of years produces a loaf free of additives, additional gluten, fast-acting yeasts, sugar or other preservatives. This, plus the long fermentation period, allows many people with a gluten sensitivity to enjoy our breads without any difficulties.

Bread Care

Because our bread is so unique, it needs to be cared for a little differently.

CARING FOR YOUR BREAD

Once the loaf is cut into it will keep for 4 days on your counter. Do not store in the refrigerator. It is best left on the counter and wrapped in the paper it came in or loosely wrap the cut end with plastic. Or, if you want to be “French,” store the bread cut side down on a cutting board letting the crust be exposed to the air.

If however, you prefer a softer crust, the bread can be wrapped loosely in a recycled plastic bag and will keep for 4 days.

SAVING AN UNCUT LOAF TO SERVE LATER

If you plan to serve the bread the next day keep it wrapped in the paper. The next day the loaf can be warmed up in the oven. Preheat the oven to 375 and place on a rack in the middle of the oven for 6-7 minutes.

FREEZING BREAD

We won’t think less of you if you are unable to eat the whole loaf at one sitting! We would rather you freeze it than waste it. We prefer to slice the bread before freezing that way we can pull out a piece at a time to reheat. Or, you can cut the bread in half or quarters and freeze. To prevent freezer burn we recommend you wrap the bread with foil first, then store in a freezer safe plastic bag.

THAWING

If you sliced the bread you can take a piece out and toast it right away.
Or, for a whole, half or quarter loaf unwrap the bread from the foil and sit on the counter to defrost. Preheat the oven to 375. When the oven is at temp, rewrap the bread in the saved piece of foil. Place the bread (wrapped in foil) in the oven for 9-12 minutes. The foil will help steam the bread. Do not refreeze any leftovers.

Other Options

We sell Bees Wrap bread wrap and Helen Round Bread bags at the store. Both products will keep your bread fresh for several days. We are proud to support these women owned businesses.

Visit Us

Whether you’re looking for lunch, a quick coffee break or simply enjoy the smell of freshly baked bread, we’d love to see you!

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