South Surrey Artisan Breads


What are Artisan Breads?

Bread in its original form of a blend of flour, water and salt has been around for thousands of years and continues to be an important part of a well-balanced diet.
During the Industrial Revolution, the bread-making process was mechanized. Batches of dough were mixed in machines (much like giant concrete mixers), mechanically kneaded, weighed and chopped into loaf-sized blobs that were automatically dropped into standard-sized pans to rise and then be baked. The advent of this white “wonder bread” reflects the low point in the history of bread making, as well as in the nutritional value of this daily staple.

Over the past 15 years in the United States and more recently in Canada, discerning consumers with high expectations for healthy food and demand for quality products have increased the demand for Artisan Breads, like those that have been available in Europe for hundreds of years.

Artisan Breads are made with pure, natural ingredients with no additives or dough enhancers. Generally made in small batches and using a slow process, a natural fermentation process is encouraged, thus enhancing the flavour, colour, aroma, texture and final shape of each loaf. Artisan breads use little or no yeast and when yeast is used, fresh is preferred over the dry yeast used by most commercial bakeries. These natural breads are baked in stone-hearth ovens replicating the wood burning brick ovens of yesteryear.

The tangy taste of naturally leavened breads is the result of the natural fermentation process. Like salt and pepper, it enhances the flavour of the foods it accompanies.

What should I look for when buying artisan bread?

There are five major criteria to consider when buying a quality bread:

Colour: This deals primarily with the exterior colour of the loaf. The loaf should be evenly baked and exhibit a warm golden colour, much like the wheat from which it is made.

Aroma: Bread should contain the sweet, nutty aroma of wheat. If you detect unnatural aromas resembling ammonia or cleaning agents, these come from dough enhancers and additives.

Weight: The weight of the loaf should be in proportion to its size. An oversized loaf that weighs almost nothing is generally filled with air and has been made with volume increasing dough enhancers or additives.

Crumb: The inside of the loaf should contain numerous irregular holes that are evenly distributed, yet be sturdy enough to hold your favourite toppings or spreads without falling apart.

Flavour: You should taste the nutty flavour of roasted wheat and grains as opposed to the flavours of sugars, eggs or preservatives. When you taste quality bread, it should be enjoyable without anything on it and have a delicious flavour of its own.

Why Choose Naturally Leavened Bread?

Naturally leavened breads are easier to digest due to their slow, extended, 24 hour fermentation with leaven.  During the long fermentation required to produce a natural leaven or sourdough, the natural cultures “predigest” the grain, converting carbohydrates into simple sugars and breaking down proteins, making naturally leavened bread easier to assimilate in our digestive systems. This is similar to how beneficial bacteria will culture milk into yoghurt and cheese.


Fieldstone Artisan Breads: 12823 Crescent Rd, South Surrey, BC, V4P 1J6 (Unit 2 Downstairs)
Phone: (604) 531-7880


Like Us on Facebook!