Artisan Bread Organic produces artisan bread and snacks made from organic and biodynamic ingredients. Their breads are labeled for various diets including vegetarian, dairy-free, wheat-free, gluten-free, salt-free, and yeast-free. They use a natural leaven and freshly stone-milled flours. The company was founded to produce high-quality bread using traditional and sustainable methods unlike mass-produced industrial breads. They offer a variety of breads, snacks and mixes that can be ordered online or by phone.
4. What’s different about ABO? Our bread is a whole food. The vitamins and minerals listed on the label are the ones that are naturally present in the ingredients and provide over 15% of the recommended daily amount (RDA).
5. What’s different about ABO? It’s labelled for: Vegetarian diets Dairy free diets Wheat free diets (purple print) Naturally gluten free diets (yellow print) Salt free diets (white print) Yeast free diets Blood Type diets GenoType® diets
6.
7. Our whole grain flours are freshly milled on a traditional stone mill each day to prevent oxidation, with a separate mill for gluten free flour.
10. We assume that the bitter taste is caused by the valuable grain germ oils oxidising in the flour, which could also make those oils less healthy.
11. As we were already milling all of our other flours for rye, wheat and spelt freshly every day on our stone mill, we decided to buy a special mill for the gluten free flours.
15. According to BIOREAL, makers of organic yeast, 1 tonne of industrial yeast produces 1/3 of its weight of poorly degradable effluent containing 75kg ammonia solution, 15kg sulphuric acid, 11kg phosphoric acid, 4kg magnesium sulphate and 10kg detergents.
16. We believe that digestibility can hardly be achieved in minutes or by adding so-called "improvers" and enzymes of often unknown origin (possibly involving animal products like rennet from a calf's stomach).
17. In our opinion, organic bread is only organic if the yeast or raising agent/ferment that is used is certified organic. The same applies to whether bread is vegan or not, as non-organic yeast may be grown on whey, a by-product of the dairy industry.
20. A fine old stone mill on the premisesfor the freshest rye, spelt and wheat flour!
21. Rice flour milling FRESH F R E S H F R E S H The oils in gluten free cereals and seeds are very sensitive to oxidation. We mill it for a sweet fresh flavour. No other bakery uses flour this fresh!
22.
23. Baking ferment is made from naturally gluten-free organic pea flour, maize flour and organic honey and is used in very small quantities.
24. The flour and honey* are fully assimilated during the 12-15 hour fermentation process and are therefore not present in the finished bread.
25. We oppose factory farming and you will not find any meat or dairy products or by-products in our bakery.
26.
27. Yes, happy with that Off to the prover for a little rest before baking…
28. Pizza 1 Hmmm, let’s see if we can shape these up a little…
29. Pizza 2 Some say you can’t make pizza without wheat and yeast?
30. Pizza 3 Eggs shape is for Easter - not quite right for this time of year, keep going…
31. Pizza 4 Nearly there - one more turn through the machine.
32. That’s a BIG mixer! The arm is the size of a child’s arm for slow strong mixing - even the heaviest doughsare mixed to perfection…
34. The one and only Essene dough This dough is made from sprouted grains only. No flour, no sugar, no salt! What you see here is a dough that fermented for 12-15 hours and was then mixed in that lovely strong mixer - the ‘digestibility’ is almost visible here!
35. Introducing the baker’s sun Digestibility lies in the long preparation. After proving and fermenting for 15 hours the bread is ripened under the baker’s sun. We do the opposite to what happens in a bread factory where the whole process takes 20 minutes. We need a day and a night. Your digestive system appreciates the difference.
44. The staff of life This is how rye bread looked hundreds of years ago. Some traditions are worth keeping - this is living food.
45. Beautiful Rye Bread Freshly milled yesterday - another little miracle from ABO.
46. Sunrise through the windowyou are probably still sleeping! Linseed and rice bread hot from the oven.
47. Packing the Linseed ‘bites’ You might be selecting these from the bread basket at TIBITS in Heddon Street Food Quarters (off Regents Street) tomorrow!
52. Essene No flour, no sugar, no salt… 3000 year old recipe for sprouted bread.
53. Make Eburgers n’ Eballs with it What you can do – Download the unbelievable recipe from our website. Make burgers, balls and dumplings from Essene bread. Even hardy meat-eaters like these and yet not a dead cow in sight!
54. Pea and Alpine Herb Glutini What else would you have with a curry?