Cultivate from what is around you
LAUNE bread is naturally leavened with a sourdough culture. The dough goes through an overnight fermentation to develop flavor, create volume, and increase digestibility. We use a high percentage of whole grains for flavor, digestibility, and numerous health benefits. By mixing our dough with a high level of water, we are able to make dense bread that isn’t too dense. By using a large percentage of whole grains and a sourdough culture of yeasts and bacteria, we are able to offer a delicious bread with many beneficial qualities.
Baker’s Field Flour, Northeast Minneapolis, MN - flour & grain
Whole Grain Milling, Welcome, MN - flour & grain, seeds
Skinny Jake’s Fat Honey, Shafer, MN - honey
Coop Partners Warehouse, St. Paul - sugar, nuts, oil, molasses
Bergin Fruit & Nut, St. Paul - dried fruit, nuts, coconut
Frontier Coop, Norway, Iowa - herbs & spices
Farmers Market Produce
Northerly Floral, Seward/Longfellow Neighborhood, MN - flowers
The bulk of our flour is organically and sustainably sourced from Minnesota. Some comes from neighboring states, including North Dakota and Wisconsin.
The backbone of Laune Bread is steadfast while our daily endeavors reflect whimsical ease and influence. Heavily rooted in the traditional German idea of Brotzeit (bread time), our goal is to have bread at hand to go with any meal, or as a meal in itself. There is a rich tradition found in every great bakery, with breads sharing a history with the region that produces them. Our goal is to reintroduce good bread into the heart of the meal using ingredients and inspiration that are from near, not far.
We do not rush our breads. We work in concert with the bacteria and yeast cultivated from the wheat, water, air, and our hands to reflect the Minneapolis terroir.
How to store bread:
We recommend keeping your bread uncovered on your counter rather than in the fridge or a plastic bag. We place our loaves cut side down, so that the crumb isn't exposed to air, while the crust slowly stales.* In a sealed plastic bag, the crust will soften, as the moisture from the bread has nowhere to go, eventually leading to a moldy loaf.
If you don't expect to finish your loaf before it stales, freeze it in a plastic bag. Slice it first, to make toasting ever more convenient.
Revive your stale loaf in the oven at 175°F for 15-20 minutes.
*Technical note: Staling has nothing to due with water loss, as bread actually only loses about 1% of water content as it ages. Rather, the gelatinized starch molecules form into crystalline regions, causing a tightening effect on the bread. By reheating it, you can temporarily disrupt the less stable regions of the chains comprising the starch molecules.