Door County Bakery Stone Oven Breads™
Call us to have your favorite breads shipped right to your home.
Breads must be special-ordered so we can plan for how many items to bake each day.
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Door County Bakery Stone Oven Breads™ are a wonderful accompaniment for any culinary occasion. A key ingredient in our bread dough is King Arthur's Sir Galahad Artisan Flour which is widely regarded as the best bread flour in the baking industry. In keeping with European tradition, we insist on a lengthy fermentation of our doughs so as to maximize robust flavor in the finished breads.
Our famous CORSICA LOAF™ and subsequent collective brand has truly become synonymous with name Door County Bakery. CORSICA LOAF™ involves a high-temperature baking process of the DCB French dough within a bath of our custom blend of olive oils and sesame seeds, and is most assuredly the "flagship" of our establishment. Order a loaf today.
Our famous CORSICA LOAF™ and subsequent collective brand has truly become synonymous with name Door County Bakery. CORSICA LOAF™ involves a high-temperature baking process of the DCB French dough within a bath of our custom blend of olive oils and sesame seeds, and is most assuredly the "flagship" of our establishment. Order a loaf today.
About Gluten
At The Door County Bakery, LLC, one of our cornerstone principals has always been to fully engage to the best of our ability the wisdom of European scratch-baking. Traditionally throughout Europe, the professional bread-baker sees to it that when making bread, the yeast within the mixed dough is given a fermentation time of at least 18-20 hours before beginning the bake. In effect, this greatly helps to break down the gluten fibers in the flour, and to develop enhanced robust flavor in the finished bread.
Here in the States, bakeries often tend to produce bread with no more than a 1-to-3 hours fermentation of the dough, and as a result we frequently struggle with gluten-related health issues, and accept compromised quality in bread flavors as well. If you’ve learned to avoid bread products because you find yourself sensitive to gluten, we suggest that perhaps you’ll give DCB breads, particularly the CORSICA LOAF™,
a second try!
Here in the States, bakeries often tend to produce bread with no more than a 1-to-3 hours fermentation of the dough, and as a result we frequently struggle with gluten-related health issues, and accept compromised quality in bread flavors as well. If you’ve learned to avoid bread products because you find yourself sensitive to gluten, we suggest that perhaps you’ll give DCB breads, particularly the CORSICA LOAF™,
a second try!
Call to order during regular hours: 920.854.1137
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French Baguette
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Brandenburg Rye
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Parisienne
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Holland Rye
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French Country Round
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European Sour Dough
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Peasant Loaf |
Whole Grain Round
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Door County Bakery Spicy Focaccia
Door County Bakery Spicy Focaccia is a low-rise fermented bread, delightfully spiced with a rich custom Italian blend (moderately peppered with red flakes). We produce this product as a 5 lb. rectangle and then sell it by the pound.
