All breads baked are made with Unbleached, Unbromated Bread Flour and have the nutritious benefit of a fermented starter mixed 12 to 16 hours before the dough is mixed. They are then hand shaped, scored, and baked in our restored 1842 Bakehouse’s brick oven every Tuesday morning. The oven is fired 8 hours before the bake and tended to the desired temperature. Then it must be cleared of the ashes, and finally ready to create the aroma of freshly baked artisan bread! For more in formation or to be added to our weekly list of breads available, email McBurneyManor@Gmail.com.