Commercial Breads
At Stone House, we don’t make commercial bread.Every loaf is handcrafted, and baked tenderly by our artisans in Traverse City, Michigan.Other bakeries use sweeteners, dough conditioners, and fats linked to cancers, weight gain, heart disease, and diabetes. We believe in
Bad Stuff in Bread
At Stone House Bread we don't use any additives in our bread. Additives are used in commercial breads for various reasons. Antioxidants prevent spoiling and extend shelf life; dough conditioners achieve the desired texture; sweeteners are used for flavor enhancement and to retain moisture. These additives usually have scary chemical names, and some may indeed be quite
Flour and Grains
The best ingredients from the best farmersWe take pride in using the best ingredients from our local farmers. Quality flour is the foundation of our breads.We source most of our grains from Michigan farmers who are certified organic food
Bacon Grilled Cheese
A buttery and toasty grilled cheese sandwich stuffed with cool and creamy guacamole, crispy bacon and melted jack and cheddar cheese. The crunchy crumbled tortilla chips in this grilled cheese pay tribute to the classic combination of tortilla chips and guacamole. Ingredients
Bread Bowl
In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown;
Toasted Baguette
Stone House Bread baguette sliced and toasted or Baguette Chips In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate. Slice the Stone
What’s in your dough?
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
Organic Grains
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
Pure unmodified water
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
In 2003 Stone House “sliced off” a part of the business
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.
The small stone house
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
New production facility
“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.