 | This article contains promotional content .(November 2023) |
 | |
| Company type | Private |
|---|---|
| Industry | Bakery Production and Sales |
| Founded | 1993 |
| Headquarters | Whitefish Bay, Wisconsin, U.S. |
Area served | United States |
Key people | Dan Sterling (Founder) Tim Malouf (President) |
| Products | Bread |
| Website | |
Breadsmith is a Milwaukee, Wisconsin-based bakery franchise organization that specializes in artisan breads, and has over 35 stores in the United States, mostly located in the Upper Midwest.
Founder Dan Sterling opened his first bakery in Milwaukee in 1993. While studying abroad in Norway, he had his first taste of European breads. When he returned to the United States, he graduated from Harvard Business School and volunteered to help a local bakery with its accounting. He never lost his love of European homemade breads, and from there came the idea to launch a bakery of his own, called Breadsmith. [1]
In 1993, Sterling opened his first bakery in Milwaukee at 2632 N. Downer Ave, where a Breadsmith owned by franchisee Don Kaminski is still open today.[ when? ] One year later, Sterling sold his first franchised store and the company has continued to grow as a franchise] operation. Currently,[ when? ] there are 35 Breadsmith stores around the United States. Sterling ran Breadsmith, Inc until 2001, when he decided to begin several new business ventures.
Breadsmith's president since February 2006 is Tim Malouf. He began at Breadsmith shortly after the first store opened in 1993 and has worked in several positions, including head of research and development and vice president, before being promoted to president. [2] The Breadsmith Franchising, Inc office is located at 409 E Silver Spring Drive in Whitefish Bay, Wisconsin.
Breadsmith sells a variety of products but is focused on breads including French boule, French baguette, French peasant, sourdough, rustic Italian and whole wheat) which make up the company's daily bread offerings. Breadsmith offers artisan breads without additives or preservatives, and makes specialty breads, cookies, muffins and sweets. [3] Breadsmith also offers specialty breads including brioche, ciabatta, cornbread, focaccia, multigrain, pizza dough, raisin cinnamon, Russian rye, Stollen , traditional rye [4] and a variety of dessert breads, cookies, scones and coffee cakes. [5]
Breadsmith is focused on "made-from-scratch, hand-crafted" breads using ingredients including unbleached, unbromated wheat flour. [6] Each store has a 6-ton stone hearth oven that can bake up to 160 loaves at one time, and the oven's steam injection system gives the breads their distinctive European-style crust. [7] Breadsmith stores can be found in 35 locations in 16 states (Kentucky,Arizona, Illinois, Indiana, Maryland, Michigan, Minnesota, Mississippi, Missouri, New York, New Jersey, North Dakota, South Dakota, Ohio, South Carolina, Texas and Wisconsin). Most stores provide loaves to retail shoppers, as well as restaurants and grocers through wholesale partnerships.
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 baker is a tradesperson who bakes and sometimes sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery.
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Lionel Poilâne was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. His father, Pierre Poilâne started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel took over the bakery in 1970, continuing the traditional methods.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland.
Pain de campagne, also called "French sourdough", is typically a large round loaf ("miche") made from either natural leavening or baker's yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the loaves weighed from 1.5 to 5.5 kilograms (3–12 lb). Such large loaves would feed a family for days or weeks, until the next baking day.
George Weston Limited, often referred to as Weston or Weston's, is a Canadian holding company. Founded by George Weston in 1882, the company today consists of the Choice Properties real estate investment trust and Loblaw Companies Limited, Canada's largest supermarket retailer, in which it maintains a controlling interest. The company is majority owned by Wittington Investments, Ltd Canada, a holding company that the Weston family are the controlling share holders in. Retail brands include President's Choice, No Name and Joe Fresh. The former Weston Bakeries division, which owned the brands Wonder, Country Harvest, D'Italiano, Ready Bake and Gadoua, was sold off to FGF Brands in 2022.
Orwashers Bakery is a famous breadmaking business in New York City that has been listed among the top ten bakeries in America. Also known as A. Orwasher Handmade Bread Inc. it was established in 1916 on 78th Street in the Yorkville area of the New York City borough of Manhattan and it is now one of the last vestiges of the thriving immigrant population that lived in that area around the start of the 20th century.
A lame is a double-sided blade that is used to slash the tops of bread loaves in baking. A lame is used to score bread just before the bread is placed in the oven. Often the blade's cutting edge will be slightly concave-shaped, which allows users to cut flaps considerably thinner than would be possible with a traditional straight razor.
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.
Pepperidge Farm Incorporated is an American commercial bakery founded in 1937 by Margaret Rudkin, who named the brand after her family's 123-acre farm property in Fairfield, Connecticut, which had been named for the pepperidge tree.
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.
Bread is a staple food of Finland. It is served with almost every meal and many different types are produced domestically.
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric times through to the present. It is often characterized by the usage of rye flour, barley flour, a mixture of nuts, seeds, and herbs, and varying densities depending on the region. Often, bread is served as an accompaniment to various recipes and meals. Nordic breads are often seasoned with an assortment of different spices and additives, such as caraway seeds, orange zest, anise, and honey.
Angel Bakeries, also known as Angel's Bakery, is the largest commercial bakery in Israel, producing 275,000 loaves of bread and 275,000 rolls daily and controlling 30 percent of the country's bread market. With a product line of 100 different types of bread products and 250 different types of cakes and cookies, Angel sells its goods in 32 company-owned outlets nationwide and distributes to 6,000 stores and hundreds of hotels and army bases. It also exports to the United States, United Kingdom, France, Belgium and Denmark.
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".
Semifreddi's Bakery is an Alameda-based artisan bakery that serves the entire San Francisco Bay Area. The name Semifreddi means "half-frozen" in Italian.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
New Cascadia Traditional is a gluten-free bakery in Portland, Oregon.