We employ the long fermentation process for our French breads, which gives
the bread time to develop its full “strength” and adds an incredible full flavor.
The absence of fat in our French creates a thin, crisp crust.
The dough is a blend of flour, buttermilk, butter, raisins, sugar, baking powder,
baking soda and caraway seed. Gently developed and baked, it is a sweet
bread resembling a large scone.
