Our Process

Every part of our process contributes to the flavor and nutrition of the bread. This starts with sourcing our grain from local farms. Next we mill the whole grain in-house to ensure the freshest, most nutrient dense flour possible. We then use sourdough starter or long fermentation, which amplifies flavor and bioavailability.

Local Sourcing

We work with farmers who are dedicated to building their soil health and fostering the biodiversity of their farms. Grains are a crucial piece of the puzzle for many small and medium sized farms in the MidAtlantic to remain economically and ecologically sustainable and free from the fossil fuel-based fertilizers that are the basis of industrial farming. These farmers steward older, flavorful varieties of grain and also work to develop new ones well suited to this region. See here for more information about the local grain movement across the United States.

We primarily source from:

Migrash Farm - Red Fife wheat, Bolles wheat, Abruzzi rye, Tuxpeño Corn, Spelt
Pecan Meadow Farms - Pennoll wheat
Buffalo Valley Pastures - Einkorn wheat
Next Step Produce - Buckwheat, Oats, Sunflower Seeds, Sesame Seeds

Heinz Thomet of Next Step Produce | Photo by Raphaelle Lajoie

Fresh Milling & Whole Grain

The flavor of flour is at its peak the moment it's milled. Over time the nutrients begin to oxidize and degrade. Freshly milled flour simply tastes better! Your body knows the difference.

We stone mill our flour fresh each week using a Zentrofan mill designed and built by a small family-run company in Germany. It is a marvel of engineering, producing consistently excellent whole grain flour so we can focus on the baking.

Long

Fermentation

We use a blend of new and traditional artisan techniques to bring you tender bread with a crisp crust. This is possible by properly fermenting the dough - most often with sourdough - to make the bread more digestible and amplify the diverse flavors of the grains.

MOTZI

HaMotzi is Hebrew for the blessing over bread. The name reflects our belief that making bread is a sacred act. It is a reminder of all the work required to bring bread to the table as well as a promise of a world in which all are nourished and food abundant. We offer pay-what-you-can pricing, and encourage all to adjust our prices to whatever works for your weekly grocery budget. It is a great joy to bake for all our neighbors!