Our Process
Motzi Bread is a neighborhood bakery dedicated to making the best breads and pastries possible.
We use freshly milled flour and long fermentation to make our breads. We source our grains from local farms in the Chesapeake Bay area. Above all we believe in making great, nutritious food that's accessible to all our neighbors.
Local Sourcing
We work with regional farms to keep our dollars in the local economy while bringing you the most flavorful and delicious grains that the Chesapeake area has to offer. We collaborate with farmers as they develop varieties and growing practices that are best suited to this region because the quality of the grains is unparalleled. See here for more information about the local grain movement across the United States.
Heinz Thomet of Next Step Produce | Photo by Raphaelle Lajoie
Fresh Milling
We use freshly milled flour to preserve flavor. Our tastebuds recognize foods that satisfy the needs of our bodies. Flour should be fresh. Your body knows the difference.
Long
Fermentation
We use a blend of new and old artisan techniques to bring you tender bread with a crisp crust. This is possible by properly fermenting the dough - almost always with a sourdough starter and often for longer than 24 hours - making the bread more digestible and delicious.
MOTZI
HaMotzi is Hebrew for the blessing over bread. 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. Motzi Bread is dedicated to accessible food to address inequity in Baltimore. No one is turned away. We have a suggested price, and you pay what you can.
