Flour, water, salt, and yeast. That’s the basis for all our bread. We only add other ingredients with good reasons and after they’ve passed our rigorous evaluation and testing procedure. Some are added for flavor, crunch, or nutrition. Others are added to enhance the eating and keeping qualities for our customers. Regardless of the function, we work tirelessly to source the finest quality Non-GMO ingredients that give our bread the best taste and keep our prices reasonable. Learn more about our ingredients.
For generations bakers around the world have known that flavor takes time. As the bread dough slowly ferments, the yeast breaks down starches into sugars and, as it consumes that sugar it imparts its delicious nutty fresh baked flavor to the dough. Unfortunately, the desire to make bread faster has led many large bakeries away from taking this time. At Chabaso, we don’t cut corners on fermentation time. Our bread process takes 20 hours or more, depending on the type of bread. It’s tough to work that way, but we do it because we know this is the only way to make the best and most flavorful bread out there.
Each of our breads starts with a preferment, where a portion of the flour is fermented slowly over a very long period of time. In most cases, our favorite is a poolish, which is a very wet preferment made with flour, water, and a tiny amount of yeast. Over the 16 hours that this ferments, the yeast moves freely and slowly consumes the starches in the flour. This gives off amazing slightly acidic and nutty flavors. To us, it’s the only way to make truly amazing ciabatta.
We work hard to make each loaf of Chabaso bread as consistent as possible, but some inconsistencies are built into our systems of artisan bread shaping. We have some pretty awesome machines helping us form the dough into individual breads, but we still do a lot of the work by hand. Our bakers flip, stretch, and score, our utility team members round boules and rolls, arrange ciabattas and baguettes, and shape batards. We love the combination of manual and automation. It allows us bake a lot of bread without losing the truly artisan qualities of a neighborhood bakery.
Our breads are baked directly on the hearth (floor) of our large ovens. This intense heat, combined with a large amount of steam during the beginning of the bake cycle, helps create the deliciously open crumb and crispy crust that our fans love.
At Chabaso, we don’t believe in deprivation. We bake bread because we love it, and we eat plenty of our creations. We also believe that, since we’re all eating plenty of bread, why not make it a little bit better for you, as long as we don’t lose the classic eating qualities that people have come to love. All of our new products qualify for a Whole Grains Stamp, we’re experimenting with adding whole wheat and whole grains to our existing formulas, and we’ve been working with other protein and fiber enhancements. We won’t release anything until we are confident that it is, first and foremost, great bread, but you’ll see additional healthier products from us soon.