For 28 years, the Arizona Bread Firm has been serving clients artisan bread at their Scottsdale retail retailer whereas offering it to Valley eating places, lodges and resorts by way of their Tempe bakery.
Amy Wakser is the unique proprietor of the Scottsdale-family-run firm, which has its retail outlet at 7000 E. Shea Blvd. whereas her husband and brothers run the wholesale aspect
Amy calls her artisan break “our staple.”
“It’s principally flour, water, salt and yeast. We have now made that since Day One. We have now a levain, which is a pure yeast that you must feed every single day to maintain it rising. It’s like fermented yeast. Ours is sort of 75 years outdated.
“It was outdated once we acquired it. Day by day we take just a little little bit of it and feed it with equal elements of flour and water. And it ferments. That’s what we use to make our bread. We most likely have the oldest levain round.”
Out of the corporate’s ovens come all kinds of breads – together with French, sourdough, 9-grain, honey wheat, Euro rye, Kalamata olive, apricot walnut, cranberry orange, chili cheese, French baguettes, French Epis, and challah.
Wakser makes use of her grandmother’s recipes for the challah, a Jewish egg bread made solely on Friday, and matzo ball soup. “My youthful brother makes the challah, so it’s actually made with love.”
The bakery additionally makes cookies, Rice Krispie treats, brownies, and lemon squares.
As well as, the retail retailer sells sandwiches and different gadgets, together with salads and paninis.
“Every little thing is contemporary and made that day together with bread,” Wakser mentioned. “We bake our personal turkey breast, make our personal acai combine and soups are comprised of scratch.
“We didn’t at all times have a restaurant. We opened the doorways making bread and never pondering in any other case. It morphed into eating places listening to about us, coming in and wanting us to bake bread for them. From there, we met different individuals who mentioned we must always make sandwiches, and do-it-yourself soups, so we began doing that.”
Paradoxically, Wakser herself can’t eat most of her merchandise.
“Imagine it or not, I’ve celiac illness so I can’t eat lots of what we make,” defined Wakser. “So, I make gluten-free brownies, corned beef and most of our soups that don’t include noodles in it are gluten-free. And all of our salad dressings are gluten-free.”
Wakser’s older brother is an accountant for the enterprise and her daughters are typically on the restaurant despite the fact that they’ve moved on to different careers with the oldest being a speech-language pathologist and the youngest making use of to a college that trains doctor’s assistants.
“We love being a family-owned mother and pop within the coronary heart of Scottsdale since you don’t see many people,” Wakser mentioned. “Individuals admire once they come within the retailer and so they see me working, my ladies are there, my husband is strolling in. I’ve had the identical chef for 28 years. It’s very homey.”
Data: arizonabreadcompany.com, 480-948-8338.
