Stone House Bread
The Crusty Loaves made with organic flour, well water and sea salt, allowed to rise slowly and baked in a steam-injected German oven. They can be found on shelves of groceries and specialty food stores and on restaurant tables throughout northwest Michigan.
Our promise is the freshest bread in the North, made with the finest organic flour—fragrant, crusty loaves with the sweet tang of sourdough. The baguettes and boules that emerge from our venerable Matador oven (built in Stuttgart when John Kennedy was president) will prompt memories of morning walks in Paris and Rome. We believe you’ll say, with celebration: Now that’s an honest loaf of bread!
Organic wheatberries, cold well water, and a careful measure of sea salt are the foundation stones of Stone House Bread. With these riches, our unique sourdoughs—built in the clean, crisp air of Leelanau County—can work alchemic miracles: home heart aromas, caramelized crusts, and tangy tastes. Every loaf is proofed in willow baskets or Belgian linen. No sugar, no molasses, no eggs, no milk, no preservatives, no additives. No fooling.
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An Honest Loaf of Bread
Know what's in your dough
All Natural water is so important during the process of baking Stone House Bread. Its functions in baking processes are numerous. Having a well that provides quality, natural water was paramount when we selected our bakery location.Factors that must be considered in relation to water quality are
Stone house bread takes pride in using quality ingredients. We stress and practice buying local, as much as possible. Quality flour as a priority and is the foundation of the bread. We use farmers with decades of experience and offer the highest quality available to us.The grain farms and millers we source from are certified
Commercial bread is industrially processed food that often contains ingredients that benefit a product’s texture, taste and shelf life, but have the potential to negatively impact human health. Certain antioxidants and dough conditioners are deemed possible carcinogens by
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A little history
We've been around since 1995. Here's a slice of our past.
“A year ago, Stone House Bread settled into a new production facility.But that wasn’t the end of the growth for the company that began in Leland in 1995 and recently was named one of the state’s 50 Companies to Watch in 2017.
At the big bend in Leelanau County’s Eagle Highway, in a grove of century-old maples, stands a small stone house as old as the trees. Otto LaBonte’s daughter trudged out there every morning to turn the cream separator, and to this day she calls it
In 2003 Stone House “sliced off” a part of the business and moved the entire wholesale artisan baking piece to larger space in Traverse City.