Breads
About Costeaux French Bakery Breads
Costeaux French Bakery is honored to be home of the highly coveted Sonoma County Harvest Fair Best of Show Professional French Bread and Professional Specialty Bread. Our multigrain bread has won Best of Show for the last two consecutive years. This bread is made with nine whole grains and a touch of molasses. Its thick dark brown crust and moist interior - with an irregular hole structure due to the long fermentation - provides full flavor making it extremely enjoyable, not to mention healthy. Our sourdough roll (also Best of Show in 1981) and our French country loaf won Best of Show Professional French Bread in 2007 and 2006, respectively.
Our Baking Process in Motion
The majority of our hand crafted breads take 24-48 hours to make. At our Healdsburg bakery we start with small batches of dough. After mixing, the dough rests on a table for a period of time. It is then divided, scaled (weighed), rounded, kneaded and hand formed into the desired shape. The loaves then are retarded (kept in special refrigeration to slow down the process) for up to 48 hours. The loaf is then proofed (the dough rises or expands) for 1-6 hours and finally baked directly on the brick of our hearth oven.
