Breaducation

Why Buy Mediterra Breads?

Why Buy Mediterra Breads?

The Flavor. Our bread is infused with flavor that lingers long after the loaf is gone.
The Crust. There is no substitute for real crust. Every loaf of Mediterra Bakehouse bread is baked on a stone hearth in our steam-injected ovens to make sure you experience real crust.

The Ingredients. Less is more. The ingredients to creating the finest bread are few. For the most part, flour, water and salt are all we use. That being said, our ingredients need to be the finest available. Our flours are unbleached and unbromated—and many are organic. Our water is filtered and we only use sea salt. When other ingredients are called for we make sure they are the best.

The Time. There are no shortcuts to greatness. We adhere to centuries-old baking techniques, letting our bread develop slowly to get the complex flavor. Unlike commercial bakeries that use heaping amounts of yeast to hurry things along.

Our Standards. We put our bread where our mouth is. At the end of the day, if you don’t enjoy our bread as much as we do, we want to replace it.

Bread Life and Storage Tips

Bread Life and Storage Tips

Do:
• Store bread in a paper bag, a bread box or cold oven
• Leave bread on the counter, cut side down
• Store bread in the freezer—just be sure to wrap it tight!

Don’t:
• Store bread in a plastic bag
• Store bread in the refrigerator

(Both will make the bread and crust soggy!)

Defrosting and Refreshing Instructions:
Heat your oven to 325° F. Place the bread on a rack in the middle of the oven and bake for 20 minutes or until the crust is crisp and the center is nicely warmed. Enjoy!

What’s With the Dark Crust?

What’s With the Dark Crust?

At Mediterra Bakehouse, we bake traditional bread; our 2 kilo (almost 5 lbs.) Mt. Athos Fire Bread is made in the same way as traditional bakeries in Europe. These large loaves are made to last a long time, as they were in Europe. Baked in village ovens once a week, they had to last until the next bake. We love large loaves! The bigger the better. The ratio of crust-to-crumb gives you the perfect bite in every piece. It is not uncommon to have one of our European customers call from out of town and order 5 or 6 of these bog loaves. As far as we are concerned, the darker the crust on this loaf (also on our Farm Bread and Sourdough), the better. We love darker crust for 2 reasons: First, the caramelizing of the dark crust gives a sweeter and nuttier taste. Second, the dark crust gives a better balance to the breads that are sour. When a crust is too light, a sour taste can dominate a loaf of bread. We also know that a loaf of bread can be over-baked. Ultimately, you are your own judge. Try our dark crust for yourself!

What is Traditional Bread?

In our village on the island of Chios, located in the North Aegean Sea, there are many village bakers who make traditional bread. We learned by working alongside these bakers; watching and listening. We found a consistent pattern: Cold water, unblemished flour, very little or no yeast and time-honoured techniques such as slow fermentation (up to 18 hours), brick ovens (some with 50,000 lbs. of fire brick), hand kneading (not to damage the structure) and starter (levain) so clean and fragrant it fills a room. This is what we built our bake house on—we bake our bread like the village bakers.

Press

Press

Fresh Baked
Whole Foods® Love Local blog, April 16, 2012

Mediterra Bakehouse expands pastry line
Pittsburgh Post-Gazette, March 31, 2011

From a Borrowed Blob of Yeast, a New Artisan Bakery is Born
Pittsburgh Post-Gazette, April 4, 2002

Best Dining: Dishes to Savor
Pittsburgh Post-Gazette, December 31, 2008

Baking of Ethnic Easter Bread Sweetens the Spring Air
Pittsburgh Post-Gazette, March 29, 2007

The Best Bagels Under the Sun
Pittsburgh Post-Gazette, March 29, 2007