The Blog

Sourdough is truly the queen of all bread... in our humble opinion. The mother of the bread is the starter, or levain in French, masa madre in Spanish, Zakwas in Polish.  She’s strong. She’s nurturing. She’s patient. She’s dynamic. She’s...
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here it is everyone... My perfect crumb to date. Baked on Saturday, July 25th, 2020. I wanted to share this team accomplishment with you today, because if you've followed for a while, you'll remember my story about "The Ugly loaves"...
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Our goal at Voyageurs Bakehouse isn't to reinvent bread making. Sourdough has been around for centuries. Our goal is to make these classic breads available to you in a way that you can explore, enjoy, and love. Heritage, ancient and...
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What's the best thing since sliced bread? Voyageurs Sourdough sliced bread. 😆 A sliced loaf has been the #1 request that we've received from customers and fans. And in response to that request we are…  Introducing the Pullman.  The Pullman...
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The sour of sourdough. We've learned everyone enjoys a slightly different level of sour. A statement we often hear from people at farmer's markets is, "I don't like sourdough - it's too sour.” Another piece of feedback we've recently received...
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Let's be honest. Most of us like bread… a lot. It's delicious. It's grounding. It's simple. But maybe you gave it up for a while because you thought you should. Or a friend at work said they were trying a...
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Flour, water, salt, time. The basic ingredients are quite simple, but when given time and fermentation they’re transformed. It truly is quite ethereal. Transparency is one of our values here at Voyageurs Sourdough, so today we wanted to share a...
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One of the most common statements we hear from customers at markets is about the beauty of our bread. So how do we get the lines that make the beautiful patterns you see on the crust of the loaf? With a technique in...
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