Fermentation: Poolish & Levain
We consider Ciabatta to be our signature bread, with its holey crumb and delicious, chewy crust. Our Ciabatta is leavened with a pâte fermentée: a portion of yesterday’s dough that is held over to spur fermentation and enhance flavor. Our bakers create a silky texture with a generous splash of extra virgin olive oil.
*SIXTEEN BRICKS BREAD IS PROCESSED IN A FACILITY THAT ALSO PROCESSES WHEAT, SOY, DAIRY, AND EGGS.