Our breads are made with attention to detail. The result is a bread with exceptional taste, texture and shelf life without the use of preservatives or additives.
We use very little oil and most of our breads have no sugar.
There is the honey ( which has sugar) in Honey Whole Wheat and the Cinnamon Rolls do have sugar.
Our
bread baking philosophy at the Wood Street Bread Co. is to offer breads made
with the highest-quality ingredients keeping quality, and taste. We adhere to
traditional methods, using a minimum of machinery, relying instead upon the
hands and technical skills of the bakers.
All
of our breads are shaped by hand and baked in a steam-injected brick oven.
This ensures a final product that's beautiful to look at and a pleasure to eat.
Long, slow fermentation gives our breads both their wonderful flavor and good
keeping quality. We don't use any dough conditioners or bread preservatives.
Helpful
Hint: Our breads taste great on the day they're made, and their keeping quality
will be best if they're properly stored. For best results, store the bread at room temperature in the bag in
which it was purchased. If the room temp. is hot then refridgeration is better. Once cut, place the bread in the bag sliced-side down.
Keep the bread in a plastic bag. This will help to preserve its moisture, though
the crust will soften.
To freeze, put in plastic bag. To reheat, thaw the bread at room temperature, remove it from the bag, and place it in a preheated 425°F oven for about 3 minutes (if you want it warm)
BE AWARE OF WHAT YOU ARE EATING, especially if bread is a part of your daily meals.
We use Unbleached, Unbromated (see definition below) white flour and Organic Whole Wheat Flour in our breads.
THIS IS ONE SHOCKING FACT about what is in some other breads....(but not ours).
Potassium bromate is typically added to bread flour to help the elastisity of the baked product.
Bromates are an ingredient often used when making flour for breads. It has the effect of volumizing the center of the bread, therefore bakers use it to artificially increase the size of their bread. While bromates sound like a positive thing, it has been found to cause cancer in animals.
Though
bromated flour may pose only small risks to humans, it is worth being aware of
these risks.
The FDA suggests consumers avoid potassium bromate and has urged bakers to
stop using it on a voluntary basis. In fact, bromated flour has already
been banned in the UK, Europe and Canada.
The Center for Science in the Public Interest today petitioned the Food and Drug Administration (FDA) to prohibit the use of potassium bromate. CSPI charged that the FDA has known for years that bromate causes cancers in laboratory animals, but has failed to ban it.
It has not been banned in the United States because the FDA sanctioned the use of bromate before the Delaney clause of the Food, Drug and Cosmetic Act went into effect in 1958 — which bans carcinogenic substances — so that it is more difficult for it to now be banned. Instead, since 1991 the FDA has urged bakers to voluntarily stop using it. In California, a warning label is required when bromated flour is used.
CSPI advises consumers to avoid bread, rolls, doughnuts, and cakes that list “potassium bromate” or “bromated flour” among their ingredients. FDA’s limited surveys found that rolls and buns are especially likely to contain high levels of bromate.
At The Wood Street Bread Company, we use the best Unbleached, Unbromated white flour available
The Wood Street Bread Company
723 Wood Street, Pittsburgh, PA 15221 Established 1996
Family owned and operated bread business
Alexandra - 3 years old Alexandra - 5 years old
Alexandra 15 years old
WOOD STREET BREAD COMPANY - © OBSERVER-REPORTER
DEANNA BARTELME - © OBSERVER-REPORTER
