Water. Flour. Salt. Bread Done Differently Everything is made by hand, the traditional way, using just three ingredients: water, flour, and salt. Obsessed by Baking Todd Barraclough started baking in 2006, because he was searching for truly great bread. Over nearly a decade, baking turned into an obsession—he attended the San Francisco Baking Institute in 2013, and again in 2015, where he learned his craft and developed his own wild yeast. In 2015, he founded Brio Bakery. Old World Traditions Brio Bakery specializes in bread the way it’s been made for thousands of years. Using a levain (wild yeast) and only three ingredients — water, flour and salt — baker Todd Barraclough creates handmade, artisanal bread with a taste and texture that is special, and that your family will love. In addition, Brio makes viennoiserie—croissants, brioche, pain au chocolat—with the same care and attention to detail. Learn everything there is to know about Brio founder and baker, Todd Barraclough. Read Learn everything there is to know about our handmade bread, viennoiserie, and our levain. Read
Brio Breadworks was founded in October of 1998 by Serge Scherbatskoy, an under-employed chef who had sold his country restaurant and moved to the big town of Arcata, California. The first week of production we had two small displays, in Wildberries Marketplace and the Arcata Coop, which sold out immediately to our great delight. After one week we were achieving our break-even production of 318 loaves per day. We had four employees, who did all the production work, while Serge and his wife did the packaging and distribution— making deliveries in their personal cars.Brio Breadworks now has 20+ employees and 4 delivery vehicles. In addition to Serge the owner, there's a General Manager Sheldon Heath, Production Manager Elena Cattaneo, and a Sales Manager Whitefeather Trotta We now begin producing 1,400 – 2,400 loaves a day at 6:30 in the evening. Baking our beautiful loaves starts at 11:00pm and continues through to 10:00am, with deliveries rolling out around 5:00 in the morning. Production and deliveries end each day by 1:00 in the afternoon, when we spend the next several hours cleaning and getting ready to do it all over again!
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