What So Special About Dan's Brick Oven Bread?
Like the village baker of old, one person, who you know by name, is completely responsible for every loaf
All the relevant natural food buzzwords apply—simple, artisan, local, organic, sustainable, prebiotic, etc.
Dan bakes one thing: a European style, naturally leavened whole grain sourdough known as Desem
Organic whole grain wheat flour, solar-evaporated sea salt and water are the only ingredients
Less than 200 loaves are produced in small batches each week
All of the flour is freshly milled the day before using organic wheat berries from farms in MA and VT
It's baked in a custom-built brick oven fired by scrap pine and hemlock slab from his neighbor's sawmill
Because it's naturally fermented, it has a distinctive flavor and is also nutritious and easily digestable