Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. In some countries, a distinction is made between bakeries, which primarily sell breads, and pâtisseries, which primarily sell sweet baked goods.
A ferment is a fermentation starter used in indirect methods of bread making. It may also be called mother dough.
The King Arthur Baking Company, formerly the King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, and baked goods. It also runs two baking schools, one at its Norwich, Vermont bakery and the other in Burlington, Washington.
The Acme Bread Company is a Berkeley, California-based bakery that is one of the pioneers of the San Francisco Bay Area's "Bread Revolution", which in turn created the modern "artisan bread" movement in America, and remains a "benchmark" for commercial handmade bread.
La Brea Bakery is an industrial baking company started in Los Angeles, California. Since opening its flagship store on 624 S La Brea Avenue in 1989—six months earlier than Campanile, the restaurant it was built to serve—La Brea has opened two much larger bakeries in Van Nuys, California, and Swedesboro, New Jersey, to serve wholesale clients. La Brea Bakery is one of the largest sellers of artisan bread in the US. In 2001, La Brea was acquired by Aryzta AG. In 2021, Aryzta sold its interest in La Brea Bakery and its other North American brands to Lindsay Goldberg. In May 2021, Aryzta North America was renamed to Aspire Bakeries.
The San Francisco Baking Institute (SFBI) is a private, unaccredited culinary school in South San Francisco, California founded by Michel Suas and his wife Evelyne Suas in 1996. The school hosts bread and pastry classes for professional and amateur bakers, as well as baking instructors.
The Barbary Coast Trail is a marked trail that connects a series of historic sites and several local history museums in San Francisco, California. Approximately 180 bronze medallions and arrows embedded in the sidewalk mark the 3.8-mile (6.1 km) trail.
Pascal Rigo is a French Restaurateur who owns a small "empire" of boulangeries, restaurants, and wholesale and retail bakeries in San Francisco and Mill Valley, California, that operate as La Boulangerie de San Francisco, Bay Bread, La Boulange, and (formerly) Cortez, Chez Nous, Gallette, and others.
The Boudin Bakery Tour, which opened with Disney California Adventure on February 8, 2001, is a tour that shows how sourdough bread is made, hosted by Boudin Bakery.
The history of California bread as a prominent factor in the field of bread baking dates from the days of the California Gold Rush around 1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced what has been called the "Bread Revolution".
Jack & Jason's Pancakes & Waffles is an independently owned and operated artisan foods company based out of San Francisco, California. Producing pancake and waffle mixes made entirely of all-natural, organic ingredients in their Dogpatch facility. The company is a proponent of the American economic recovery movement, working exclusively with domestic farmers and distributors and focusing significantly on job creation for local residents.
Colombo Baking Company was a bakery founded in 1896, known for its sourdough bread. Located at 580 Julie Ann Way in Oakland, California, it became a wholly owned division of Hostess Brands. Colombo sourdough rolls were manufactured at a satellite bakery in Sacramento, California. Along with Toscana bakery of Oakland and Parisian bakery of San Francisco, Colombo became part of the San Francisco French Bread Company (SFFBC) which was acquired by Hostess in 1994. The brands competed locally in the San Francisco Bay Area. As a result of Hostess liquidating the company, Colombo shuttered its operation in November, 2012. The SFFBC, through Colombo's bakery, was the maker of Emperor Norton San Francisco Sourdough Snacks, which ceased production in 2012, prior to the Hostess liquidation.
Erez Komarovsky is an Israeli chef, baker, educator, and author. In the 1990s he founded the Lehem Erez bakery and café chain, and he is considered the initiator of artisanal bread-making in Israel. Since 2007 he has led a cooking school in his home in Mitzpe Mattat in the Upper Galilee. He has authored several cookbooks.
Bakery or Zak the Baker is a kosher restaurant in the Wynwood neighborhood of Miami, Florida. After the bakery was moved into a larger building, Zak the Baker opened a new glatt kosher delicatessen in January 2017 in the old bakery location. The associated bakery and café were both founded by local baker Zak Stern. The bakery closes on Saturdays, in keeping with kosher requirements.
Bread Ahead is a chain of bakeries that also provide baking classes in London, United Kingdom. It was founded in 2013 by Matthew Jones in London's Borough Market. Under Jones' guidance as founder and head baker, it has specialised in doughnuts, using British sourced ingredients from traders in Borough Market and Chelmsford in Essex. It also sells sourdough breads, cakes, pizza, coffees and pastries.
