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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. 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

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TOASTED BAGUETTE

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

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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; drain. Stir chili seasoning into ground beef.Stir seasoned

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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 a variety of governmental agencies, and yet they are still approved for use in food. Sweeteners and

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