There are few things as comforting as authentic, artisanal bread whether it is for a peanut butter and jelly sandwich, buttered toast and jam for breakfast or as part of a gourmet dinner appetizer. Luckily for us in the Finger Lakes, we have a great and reliable source for good bread that is widely available in Wegmans, local health food stores, and even BJ’s.
Today’s Made in the FLX featured product is Heidelberg Bread, a wholesome and handmade artisanal bread found in about 465 stores. It’s made right in Herkimer, New York with the right balance of only four primary ingredients: flour, water, salt, and yeast.
Heidelberg Bread is the brainchild of Boyd Easton Bissell Sr. When he was in his 20s, Boyd served as an apprentice at several high-end Pairs bakeries. This work made him realize he wanted to bring the incredible taste and texture of authentically-made bread to the fast-paced United States where many grocerystore breads are made quickly with artificial ingredients.
Today Heidelberg has expanded throughout the Northeast and produces 15 different varieties. All are made with stone-ground unbleached white flour, which means the flour is produced by traditional stone mill wheels rather than higher-temperature industrial roller mills (Souce: WholeGrainsCouncil). Heidelberg breads are also made from locally grown wheat. Farmers plant the particular hard, red, winter wheat in the fall and it produces a grain that has a hardy yet pleasant flavor.
To learn more visit: https://heidelbergbread.com/.
Made in the FLX is a weekly column highlighting the small scale food producers of the Finger Lakes. Each week we will feature a locally made food product that is distributed widely throughout the region and beyond, showcasing the strength and quality of our local resources.