Throughout history, in every culture, bread has been a staple food craved and beloved by the masses. Perfected by artisans and handed down from generation to generation, its incarnations have been many, and yet the possibilities remain endless. Every day brings with it a new opportunity to create a loaf of bread unique in flavor and texture, exemplary in concept and execution. Not to mention, the tools and techniques used in the process continue to evolve and contribute to the breathtaking diversity of bread choices presented to us today.
At White Post Farms, we are proud to honor the tradition of bread making. Our artisans are committed to time-honored practices, yet also eager to explore new ideas from which to craft original recipes. We are unreasonable in our pursuit of the highest quality; we go to great lengths to ensure that every loaf of bread that leaves our kitchen is indicative of our passion and expertise.
And it all begins with the ingredients.
No matter the type of bread, the technique used, the geographic area, or the time period, one constant in bread making has always been this: Quality bread is a reflection of the freshest ingredients. There has never been, nor will there ever be, an exception. Great bread making hinges on it, and your taste buds know it.
To begin with, we have never used preservatives. Bread is baked to be savored and enjoyed, not simply prepped to be stored and distributed in bulk. Every loaf is wonderfully unique.
We handpick the eggs and crack them in our kitchen. Only the finest European butter and pure Madagascar vanilla extract find their way into our recipes. The apples are fresh, the sweet potatoes carefully selected, and the bananas always ripe.
Size and quantity matter to our customers, and therefore, it is of great importance to us. We peel and grate zucchini every day—and lots of it. The only pumpkins we use are the densest ones we can find, including delicious cheese pumpkins. We use only the largest cranberries, jumbo-sized blueberries, and colossal walnuts in our recipes.
We never substitute for what we know works, and that’s why every chocolate bread and pound cake we offer calls for the finest dark chocolate from Guittard.
Even though our home is on the farm, where fresh ingredients abound, our demand for the best sometimes necessitates travel. For example, the carrots we use are the sweetest in the world, without question, fresh from California.
Our lemon flavor comes from pure lemon zest.
We could go on, but the point is clear.
Our devotion to bread is sincere; our commitment to our customers is paramount. We go above and beyond to incorporate only the freshest, highest quality ingredients because we will settle for nothing less. Our bread has a reputation to uphold and a loyal customer following to impress every day, whether they have been coming to us for years or are here for the first time.
We also love what we do. That helps, too.