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Our Story

Our Process

At River Road Bakehouse, our breads are made using time-honored techniques that make each of our products great tasting and unique, and something we’re truly proud to share with you and your family.

European Baking Techniques

European Baking Techniques

You can’t rush quality. Each of our products takes at least 16 hours from start to finish. This method of baking follows the same simple principles set out by master bakers centuries ago in Europe to create high quality artisan bread. Today, our traditional European baking techniques are what gives our bread its light and fluffy texture – a return to what bread was always meant to be: simple, honest, and delicious.

Nothing Artificial – Ever!

Nothing Artificial – Ever!

We believe in great tasting artisan bread made the way it was supposed to be. We don’t use anything artificial – and never will.

Natural Starters

Natural Starters

The foundation of any great loaf begins with the quality of its starters. A nod to old world traditions, we use 3 different natural starters in our breads. It is these natural starters that make each loaf unique and full of flavor.

Stone-Baked

Stone-Baked

We bake our breads in stone-deck ovens – this is what gives the bread that crispy, flour dusted bottom and golden caramelized finish. This is a signature mark of great bread.

Ready to Enjoy

Ready to Enjoy

Our bread is fully cooked and delicious right out of the bag, but for a fresh bakery experience, warm it in the oven for 5 minutes and enjoy!