Our breads are the culmination of nature’s elements: Grain, water and fire. They are made from unbleached, unbromated wheat flour, sea salt, water and yeast, and matched up with a variety of other natural grains, cheeses, fruits, nuts and seeds. They do not contain any fats or refined sugars. The true secret is the fermentation time given to each loaf. Lionel Poilane, the most noted bread baker in Paris once said “What many bakers don’t realizes is that good wheat can make bad bread. The magic of bread baking is in the manipulation and fermentation. What has been lost, is this method.”
Our breads each receive up to 36 hours of fermentation on floured linens or in willow baskets. They are then loaded by hand onto the hearth where they sit basking in steam until they reach the proper bake. The denser, heavier breads are fermented in “final dough form”, while the lighter more textured loaves might be aged using a sponge and dough process. These methods create the overwhelming flavors and well textured crusts that are relatively unique to Bennison’s bread.
The bread is handled from start to finish by artisan bakers. The fragile dough is divided and shaped by hand. If you look closely, most of our breads express some type of “shred” in the crust. This is caused by dormant yeast cells that explode when they move from a 45 degree fermentation room to a 450 degree oven.
Baking bread as delicious as this is as satisfying to the baker’s heart as it is to your palette. Handsome golden loaves with a darker bottom than top and crusts with a bit of “glisten” around the base are the mark of a true artisan baker. Compare our breads to others and we’re sure you will agree that our efforts are an excellent example of “The ends justify the means.”
We bake a variety of breads every day, from crusty French baguettes and chewy Italian ciabatta to all natural whole wheat and white loaves for sandwiches and toast.
Traditional Pain au Levain, golden round loaves with a darker bottom than top and crusts with a bit of “glisten” around the base are the mark of a true artisan baker. Compare our breads to others and we’re sure you will agree that our efforts are an excellent example of “The ends justify the means.”
A sourdough baked with black and green olives.
Italian white bread with a crisp crust and a large, irregular open crumb
A sourdough with raisins, dates, apricots, cranberries and walnuts.
Perfect for sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its fluffy white interior and golden crust.
Whole Wheat Bread
Whole wheat sandwich bread, with a soft fluffy texture and nutty flavor.
Traditional french bread that It is distinguishable by its long, thin and crisp crust.
A savory round loaf packed with onions and walnuts.
A large round loaf, sold by the quarter. A thick dark crust and a dense interior, 100% natural.
Our Oktoberfest pretzels were such a hit, we decided to make them a year-round item. They're available by special order every day
White bread loaf with a cinnamon swirl, rolled in with cinnamon sugar
Cinnamon Raisin Bread
White bread loaf with a cinnamon and raisin swirl, rolled in with cinnamon sugar
Traditional braided Jewish bread.
A large round loaf of rye bread, perfect for any sandwich, flavored with caraway seeds
Soft loaf of whole grain bread, made with oats, flax, sesame, millet and sunflower seeds which add a special texture and flavor that's great for sandwiches and toast.
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