When it comes to quality, freshness is an experience.
We like to make the extraordinary happen at Black Barn and take pride in our in-house breads and pastries.
— Chef-Owner John Doherty
You may ask…. What is artisan?
The Week has described the term “artisan” with regards to food denotes handmade, non-tech-assisted methods and high-quality ingredients.
You’ll see the term ‘artisan’ being used a lot these days to signify care, expertise and quality of ingredients. At Black Barn, we value this craft and by doing, we’ve developed the true experience of fresh. The truth is that artisanal techniques really do lead to more delicious bread.
With our very own artisan bakery, we take you behind the scenes to experience the process with us. From creating the dough to then boiling it in gentle simmered water, to baking in the oven.
We’ve infused our crostini with natural ingredients like black olives, orange zest, red pepper flakes, and parmesan. Below is the making of our black olive crostini ↓
(By FLOUR STATION ) You might not know…
Artisan bread is actually easier to digest, because the enzymes have had time to begin breaking down the gluten in the flour while fermenting. And you can take time to savour it too – as a rule of thumb, the longer the production process, the longer its shelf life will be.
We can craft our breads the way we want. When it comes to sourdough we can create the perfect texture, crust, size, and shape. If it’s not artisan, it’s mass produced. And when it’s massed produced, many establishments are serving the same product. We have a facility that allows us to hand craft a product that’s uniquely ours.