Cultivate from what is around you

LAUNE BREAD is all naturally leavened with a sourdough culture that goes through an overnight fermentation to develop flavor, create volume, and increase digestibility. We use a high percentage of whole grains for flavour, digestibility and the numerous health benefits. By mixing our dough with a high level of water, we are able to make dense bread that isn’t dense. By using a large percentage of whole grains and a sourdough culture of yeasts and bacteria we are able to offer a bread with many beneficial qualities.

Sources

Baker’s Field Flour, Northeast Minneapolis, MN - flour & grain
Whole Grain Milling
, Welcome, MN - flour & grain
Skinny Jake’s Fat Honey, Shafer, MN - honey & candles
Northerly Flora, Minneapolis, MN - flowers
Solar Fresh Produce, Buffalo, MN - produce, herbal tea blends

The majority of our flour is organically and sustainably sourced from Minnesota. Some comes from neighboring states North Dakota and Wisconsin
Baker's Field Flour & Bread // Wholegrain Milling

The backbone of Laune Bread is steadfast while the daily movements take on a whim of ease and influence. Heavily rooted in the idea of Brotzeit, our goal is to have bread accessible for any meal, or as a meal. German breads are healthy, often heavy; our breads maintain german roots without the density. There is a rich tradition found in every bakery, with breads that share a history with the region that encompass them. Our goal is to reintroduce good bread into the heart of the meal using that which is near, not far.

We do not rush our breads. We work in unison with the bacteria and yeast cultivated from the wheat, water, hands and air, to reflect the terroir. 


How to store bread:

For best keeping qualities, we recommend keeping your bread on your counter rather than the fridge or a plastic bag. We place our loaves cut side down, so that the exposed crumb doesn't have exposure to air, while the crust slowly stales*. By using 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, slice your bread and freeze it in a plastic bag, so that toasting is ever convenient.

Temporarily revive your stale loaf in the oven at 175F for 15-20 minutes. 

*Staling has nothing to due with water loss, as bread actually only loses +/- 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, one is temporarily disrupting the less stable regions of the chains comprising the starch molecules.