Our Philosophy

Our Philosophy

Why Sourdough?

Sourdough is the oldest method of constructing bread using natural yeast. Sourdough goes through a process where the dough slowly ferments and breaks down the proteins in the gluten over a longer extended period compared to traditional yeast. Sourdough is a stretchy dough that will bake into a thick crunchy crust with a fluffy interior. Commercial yeast bread is made with a yeast that reacts with the gluten in the flour to make the bread rise. Sourdough bread is made with a “starter” which is a combination of “wild” yeast and bacteria that ferments the bread to make it rise. Commercial yeast breads tend to be highly processed, lack nutrients and need additions to create any flavor. Sourdough is natural – made with whole ingredients (flour, water, salt). Bread that follows this cycle of natural fermentation can reduce bloating, intolerance, and irritability in the gut. Sourdough is easier to digest, has a lower glycemic index, is better for people with gluten sensitivities, has no toxic preservatives, is more nutritious, has natural ingredients and it tastes better. So why sourdough? Because it tastes better, and it is better for you.

Why A Wood-Fired Oven?

When you are baking in a wood-fired oven, the flavor of the final product is different than if that were made commercially. You get a more smokey, charred and deeper flavor. Different woods give off different flavors, which comes from the oils in the wood and they smoke they give off when burning. The caramelization of this process takes your product from good to gourmet. Although people associate these ovens with bread and pizza – it can be used for anything. The oven spring (where your dough gets its first blast of heat) is best in a wood-fired oven with the much higher temperatures than that of commercial or home bakeries. This ensures your bread will reach it’s full potential in size and giving it the airiness and open crumb you desire. A wood-fired oven gives you the best crunchiest crust and beautiful browning.

Why Organic?

No chemicals, pesticides, growth-promoting steroids & drugs or herbicides. Organic ingredients aren’t processed with toxic hexane. All ingredients matter! Even the water in your bread and dough matters! Did you know that most bakeries use tap water which contains chlorine? This gas would kill natural sourdough – so even the water we use is distilled.

Why Caravan Bakery?

Caravan Bakery uses local organic ingredients, sourdough based baked to golden perfection in a wood-fired oven.