It's the Simple Pleasures in Life...
Warm bread for dinner, slices for breakfast, thin crisps for snacks
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Organic . Levain-based . Long-fermented . Hand-shaped
Freshly Milled Organic Flour
Gray Sea Salt
Specializing in levain (starter)-based, long fermented organic, French style breads. Our handcrafted breads are made in small batches. All our loaves are hand-shaped and placed on flax linen (couche) for long fermentation. This allows the ingredients to “organically” and slowly work together to produce breads rich in flavor and aroma.
The most elemental of foods, choosing the right ingredients is key to a world of taste and texture in breads. At Goguette, we only use freshly milled organic flours, gray sea salt rich in flavor and minerals, water with the perfect balance of temperature and purity (free of chlorine and unwanted minerals), and our 20+ year levain. All mixed in a studied environment to allow these natural elements to work in harmony.
This long fermentation/panification process, allows the natural acids to work in harmony, creating especially unique breads that enhance the taste of the food/wine that they accompany.
Flavors & Aromas
‘Live’ bread is a product of terroir; one that responds to nature. The wheat/flour changes season-to-season, crop-to-crop and batch-to-batch. We do not use preservative agents, sugars, coloring or flavor enhancers to create breads that have the same look and taste day-to-day.
Since 70% of the aromas of the dough are in the crust, we like to bake our breads to what we consider a “perfect crust” so as to enhance the taste and aromas.
The Ancient Starter
Levain, natural starter & living organism, has been used by bakers since centuries all over the world. Touted to have multiple benefits, levain-based breads also enjoy a highly sought after unique visual, olfactory, gustatory and touch properties. Our levain is over 20 years old, having traveled from the French Alps to the U.S. over a decade ago, taking the aromas and the properties unique to the Sonoma County wine country.
Levain helps breakdown gluten...The presence and power of lactobacilli* in levain-based breads helps destroy gliadin (a protein breakdown of gluten), making breads made with levain more “digestible” and less “upsetting” to the gastrointestinal tract. In addition, the lactic acid present in levain, removes phytic acid. Phytic acid reduces the ability of the gastrointestinal tract to absorb certain minerals such as calcium, magnesium, zinc and iron, rendering them insoluble thus making levain-based breads a healthier option. In addition, levain-based breads have shown to lower the glycemic index. Lower glycemic foods tend to slow the release of sugar in the bloodstream, ideal for those watching their weight, blood sugars and overall health.