How we do it
Our passion for healthy bread is the heart of what we do. Our bakers say that bread making is an art form and somewhat of a paradox being both precise and imprecise at the same time.
It all starts with the ingredients we choose: they’re simple, wholesome and organic. We take great care in selecting the right ingredients and ingredient partners to make our delicious breads. Part of this selection process means understanding the ingredient’s source all the way back to the seed, making sure the ingredient is produced organically, with integrity.
Rudi’s Organic breads are made in small batches using a centuries-old practice that allows the dough to ferment for 12 to 24 hours before the mixing and baking processes begin. This ensures the integrity of every loaf while making the use of preservatives and chemical rising agents unnecessary. Extended fermentation also allows for the development of rich flavors and textures. Our bakers let our breads proof slowly which adds more flavor. The fermentation process gives the bread a web-like cell structure or what some call “holes.”
Unlike many mass-produced, conventional breads, all Rudi’s Organic breads are free of the bad stuff and full of the good stuff. Even non-organic breads that are 100 percent whole wheat or whole grain may be manufactured using high-fructose corn syrup, chemical preservatives and artificial chemicals.
The result is amazing bread with delectable crust, just the right crumb, air pockets of all sizes, and a rich, rewarding flavor.
