our beautiful commercial kitchen!

this view includes the Polin Stratos oven

that's a spiral dough hook...

Andy & Todd, oven installers extraordinaire!

country french levain, sesame semolina and rye doughs bulk-fermenting in tubs

breads are preshaped for 15 - 20 minutes while the dough relaxes a bit

breads rise on rolling racks

nestled in linen couche, ready to load into 500 degree oven