• Stef

THE BEAUTY OF STALE BREAD

We've often extolled the virtues of stale bread... we love using day-old bread in french toast, strata, bread pudding, stuffing, panzanella.... and we've recently started selling herbed croutons at our distributions.  


That's why we were THRILLED to read this recent article in the NYT about stale bread! 


Check it out here: "I Buy Fancy Bread Just to Let It Grow Stale. Here’s Why." by Samin Nosrat







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Thinking about flour, milling, and whole-grains.

Dear Breadfriends, A number of you have recently written to ask about whole grains: Which of our breads are made from whole grains? What do we think about whole grains? Why do we make any breads that

wideawakebakery@gmail.com

607.387.9970

Wide Awake Bakery
4361 Buck Hill Rd. S.
Trumansburg, NY 14886

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