BREAD MEETS SCIENCE

  • We're obsessed with making flavorful bread that's also healthy, and we've spent many years studying the science behind both.

  • We use organic heirloom and specialty grains that are milled in-house for each batch.

  • We don’t use textbook recipes and place value in continuous experimentation to push the envelope of what's possible.

  • Our long fermentation cycles develop deep flavor and complex texture.

  • We let local wild yeasts do their magic on our dough for a sense of terroir. Wild yeasts make a natural preservative, keeping our breads fresh for a week or more.

  • Sourdough breads have a low glycemic index; a true sourdough actually lowers the glycemic load of a meal. This is real bread, as it was meant to be. And you don't have to feel guilty about eating it.

HOW TO ENJOY

  • While we love to eat our bread with good cultured butter, we recommend tasting a few slices plain so that you can appreciate the unique grains, fermentation and craftsmanship put into each loaf. You may find that our breads are often best savored on their own. 

  • Our breads will keep well for a week or more. Keep your bread at room temperature in a bread box, or in a paper bag for the first 1-2 days. Beyond that, place in an airtight container to maintain moistness. Refresh the bread in an oven or toaster to crisp up the crust and soften the crumb.

  • For long-term storage, freeze your bread. Whole/half loaves should be wrapped in a couple of layers of plastic wrap and foil before freezing. Thaw wrapped bread overnight. Unwrap the loaf, dampen the top crust liberally with water and heat in oven at 375 degrees until the crust is crisp. Sliced bread can be frozen in a plastic freezer bag, and warmed/toasted without thawing. Please refrain from keeping our breads in your fridge.

  • On rainy or humid days, the crusts tend to soften. A few minutes in the oven will crisp it back up.

FAQS

Where and how can I buy Miche bread?

After 5 years of providing bread for the community, Miche Bread shut down regular production in May 2019.

Why does it cost more than other breads?

Because there is no compromise for great bread. We're very specialized and source high-quality ingredients including heirloom and rare grains from very small farmers and millers. Our grains cost 5-20x the price of the commodity wheat flours that most bakeries use. Our process is incredibly manually intensive and it takes 2-5 days to make our breads, involving many stages of dough development that most artisan bakeries don’t use.  Our customers agree that our breads are well worth the price (and are a great value), and are in a league of their own. Our bread is the highlight of many meals; can you say the same about that bottle of wine that actually costs more?

Do you sell the grains/flours you use?

We only sell mesquite flour by request. For other flours/grains we encourage you to contact Barton Springs Mill, who is working with many local farmers to grow heritage grains, and can also mill them to your specifications. They are at the Mueller farmers market regularly on Wednesdays and Sundays, and at the Lakeline farmers market on Saturdays.

How can I learn to make better bread?

We teach a heritage grains + sourdough breads workshop regularly at Barton Springs Mill. While intended for beginners, we cover advanced topics as well with some of the secrets used to make our breads exceptional. Sign up for our email updates, or email us to be put on the notification list. Classes are currently on hold until BSM opens at their new space in early 2020.