Naturally leavened breads and pastries from “The Oven @ Harrington House and Gardens” in northeast Ohio, are the same traditional time-honored baked goods enjoyed by our family, using the same pure, fresh ingredients.
We prepare and bake small batches of goods from our home only once or twice each week.
Each loaf of bread or pastry is as unique as you are, and any item from any batch could appear on our table just as easily as it might appear on yours.
PROCESS
We always begin with a culture of wild yeasts and/or bacteria which are innately natural to wheat and other edible produce.
We grind small batches of organic grains to make the freshest possible flour, and low-temperature milling preserves the wheat’s natural enzymes, bacteria, minerals, and vitamins.
The dough is mixed by hand and allowed to naturally ferment and rise in its own time, but under careful watch. Fermentation generally ranges from 24-48 hours.
As the dough matures, the natural enzymes break down the wheat and the flavors become more robust.
These beautiful artisan creations are baked in small batches at just the right temperature to preserve the full flavor and goodness inherent in their natural ingredients.
Once you try our wholesome, delicious breads and pastries you’ll understand why we put so much love and attention into them.
WHY FRESHLY MILLED GRAINS?
As soon as a grain is broken open, it starts to deteriorate.
Ask any coffee aficionado, and they’ll not hesitate to tell you that a freshly-ground coffee has superior taste and aroma.
The same goes for those who have experienced the burst of flavor from a pasta sauce made with fresh ingredients, versus something from a can.
It is not our intent to merely craft edible wrappers for your filling of choice, we oversee the formation of an item that can confidently stand on its own as much as add a new dimension to any meal.