BreadStone will be closed January thru February 2019

Three weeks remain in 2018 for subscription breads......Dec 13, 20 and 24.  Please place your order by Friday, Dec 21 to receive delivery the following Monday, Dec 24th

BreadStone will be closed for improvements, updates, repairs and that better website :)


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Established 2016

Wimberley, Texas

" He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth;  And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man's heart.   Psa 114:14-15 KJV

WIMBERLEY 6 WEEK BREAD SUBSCRIPTION

Order and pay conveniently online.  Weekly pick up in the village square.  Location announced to subscribers.

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ORDER DEADLINE FOR THE UPCOMING WEEK IS SUNDAY BY 6:00pm


Wimberley Bread Subscription is Phase One of an ongoing bakery operation that will include breadbaking workshops, apprenticeships, communal oven weekly schedule for home bakers, weekend baking retreats.....and a better website

Check back regularly for updated activities! 

  

BreadStone's 6x4 stone hearth wood-burning oven was designed by local master mason, Brian Ash, near the edge of the Blanco River in Wimberley, Texas.

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Email is the preferred method of contact:

[email protected]

  

    

    BreadStone is not a Gluten Free bakery.  The trend towards GF largely developed due to industrially produced breads genetically modified, chemically treated and quickly processed.  See here and here for information and the benefits of returning to traditional, slow breads.

   

 

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Rosemary Scented Pain au Levain using Turkey Red Wheat cooling above the Blanco River

Paulana heats up for 8 hours with live fire before being brushed out and mopped of ash traces.  The door is closed and heat is equalized for an hour preventing hot spots on the hearth. Breads are baked between 500 and 450 deg.


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