“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. Stone House will be recognized at the 13th annual Michigan Celebrates Small Business […]
NEW PRODUCTION FACILITY Read More »
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. We worked with the township to dig our own well to obtain the purest water available for our bread. Between 2003-2013 the original Leland Main Street location was then transformed into
IN 2003 STONE HOUSE “SLICED OFF” A PART OF THE BUSINESS Read More »
Stone House Bread baguette sliced and toasted or Baguette ChipsIn 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 House bread into individual pieces or use Stone House Chips
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; drain. Stir chili seasoning into ground beef.Stir seasoned
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 2 slices bacon2 slices sour dough bread1 tablespoon butter, room temperature1/2 cup jack and
BACON GRILLED CHEESE Read More »
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 taste and content of chemicals. Identification of an
PURE UNMODIFIED WATER Read More »
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 a variety of governmental agencies, and yet they are still approved for use in food. Sweeteners and
WHAT’S IN YOUR DOUGH? Read More »
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
Along the Lake Michigan shoreline in Northern Michigan, sits a small stone house as old as trees. Century-old maples create a canopy over the roof and overgrown grass surrounds its foundation. But the stone house stands strong. It’s strength comes from it’s solidness: the split stone, simple architectural lines and the promise of shelter. Our
The Legend of the Stone House Read More »
The best ingredients from the best farmers We invest in the best ingredients from local farmers. Quality flour is the foundation of our breads. We source most of our grains from Michigan farmers who are certified organic food producers. Our farmers and millers optimize taste and quality by harvesting the grain at just the right