CRESS SPRING BAKERY
About the Bakery
Welcome to Cress Spring
Bakery
At Cress Spring Bakery we craft bread with the pure ingredients and ancient techniques that have been used throughout Europe for thousands of years. Following in this tradition, we use natural leavening, a wood-fired brick oven, and our own hands and intellects to create nutritious, eminently satisfying loaves.
Because people, as well as our natural leavening, thrive when unhindered by pesticides or other chemical residues, we use wholesome, organic ingredients. We need only a few simple ingredients, as naturally leavened bread is delicious without the addition of fats, dairy, or sweeteners.
In addition to our standard breads, we also offer granola and pastries,
incorporating locally grown organic produce. By working with local farmers we
ensure that our ingredients are fresh and at the peak of their flavor and
vitality. We consider ourselves part of a local food economy, and strive to buy
ingredients directly from farmers whenever possible, as close to home as possible.
Built in 1996, Cress Spring Bakery is the ongoing adventure of Jeff Ford, who has been pondering the mysteries of fermentation since he dropped out of business school 20 years ago.
He is ably assisted by Sarah "Biggie" Lemke, who keeps everything running while Jeff is off quoting Rumi.
He is ably assisted by Sarah "Biggie" Lemke, who keeps everything running while Jeff is off quoting Rumi.
Baker Photo: Bill Lubing