Production Method

At Au Pain Doré, the making of bread is, above all else, an encounter between the artisan baker and his dough. This passionate relationship is steeped in the knowledge and traditions of France's master bakers.

The way we make bread has changed very little since the turn of the last century. Our carefully guarded recipe dates back more than a hundred years and involves traditional methods and the use of natural grains. Time is also an essential element in the art of baking and none of the steps can be rushed when the goal is perfection. Careful kneading, long periods of fermentation, and slow cooking in stone ovens are the keys to making French bread of exceptional taste and quality.

In accordance with tradition, the artisan baker rises before dawn to begin the daily ritual of preparing the dough.His skillful kneading techniques and the slow cooking process begin more than seven hours before the bread arrives on your table and the effort is more than justified by the final product! All this attention to detail results in a bread of perfect shape and size with a delicious golden crust. Long hours of fermentation give the bread an airy, honeycombed texture that is an invitation to indulge. Its aroma fills the air with the blended scents of wheat and flour that are the mark of a traditional French bread, and its light, subtle taste is a delightful reminder of the Old World.For almost 50 years, our reputation has rested on our bread a reputation of which we are very proud.

The Stages of Production

Several essential steps are required to produce a bread of exceptional quality.

1. Mixing

In this first step, the finest ingredients are combined to achieve the unique characteristics of the final product. These ingredients are slowly blended into a dough.

2. Kneading

With an experienced hand, the artisan baker kneads the dough until it acquires a homogenous texture and suppleness. During this process the dough expands to its full size and is impregnated with a fresh, wheaty aroma.

3. Weighing

The artisan baker weighs out the dough and divides it into portions that will eventually become baguettes, loaves and other delicacies.

4. Fermentation

After being weighed, the dough is once more set aside to ferment, further enhancing its flavor.

5. Shaping

In a process known as "la tourne", each portion of dough is given its eventual shape. The dough is then placed in lined baking pans that have the elongated or rounded forms of baguettes and loaves.

6. Fermentation

Our traditional method requires a third stage of fermentation.As it expands, the dough takes on a light, airy consistency that will eventually give the bread its soft, honeycombed texture.

7. Scoring

The artisan baker slices the smooth surface of the dough to give it a personal signature before putting it in the oven.

8. Cooking

Finally, the dough is placed in a stone oven and gently cooked until it becomes bread.

9. Packaging

Once cooked, the bread is allowed to cool, then frozen, wrapped and packaged to ensure its freshness and its crispy, golden crust.