We’re excited to start 2018 with La Farm Bakery breads on our menu! Their loaves are hand-crafted daily and the entire production process occurs on-site. From the hand shaping and the slow rising of the bread that gives it its characteristic depth of flavor, to the exact moment when it comes out of their specialty European stone-hearth oven.
La Farm’s Master Baker is Lionel Vatinet. He has risen as one of the highest quality bread producers in America, having been recognized by the James Beard Foundation as a semifinalist for “Outstanding Baker” in 2015.
His passion for bread was first nurtured when, at age 16, he joined France’s prestigious artisans’ guild, Les Compagnons du Devoir. After apprenticing with European bakers, he emerged 7 years later with the hard-earned title of Maitre Boulanger (Master Baker) and pledging to devote his life to teaching, sharing and preserving the ancient art and science of bread baking.
Thanks to his depth of knowledge – from growing and milling to fermentation and baking – La Farm has been one of the foremost forces in American artisanal bread baking for the past 25 years.
The breads are created using their own natural starter, a sourdough base. The bakery uses unbleached, unbromated flours and only the freshest ingredients. Whenever possible, they acquire ingredients from local farmers who share their passion for high quality, organic foods.“When you make bread, it becomes a reflection of who you are. If you have a passion for it, it will come through” – Lionel Vatinet