About Artisan Bakehouse

Artisan Bakehouse goes back to 1995 when I was first introduced to sourdough bread baking. I spent nearly a year traveling throughout the United States learning how to create true artisan bread. This experience resulted in the opening of City Bread Company in Memphis, Tennessee in 1996. City Bread developed a strong following and was regularly awarded Best Bread in Memphis. 

A detour in my life shifted my career focus from bread baker to psychotherapist. Working in hospitals and private practice for the past two decades, I found helping people incredibly rewarding—but I never lost my passion for baking. This desire to create true artisan bread and share it with others led me to open Artisan Bakehouse.

The Best Ingredients 

True artisan bread is comprised of four ingredients, the quality of each contributes greatly to the final product. Artisan Bakehouse uses stone milled flour from a small wheat farmer in Illinois. This organic flour is combined with a natural starter—a living culture of wild yeast—sea salt, and filtered water to make bread that's nutritious and flavorful.

For some breads, additional ingredients are included and whenever possible sourced from local suppliers. Only the best ingredients are ever used to create Artisan Bakehouse bread. 

Traditional Baking Methods

Artisan Bakehouse follows Old World bread baking methods that have been used for centuries. This traditional process relies on a long, slow fermentation which results in bread having the tangy flavor associated with sourdough. 

Baked in an Italian stone oven that introduces steam during the baking process to create a thick, crackling crust while maintaining an interior crumb that’s moist and flavorful. Artisan Bakehouse bread takes up to 40 hours to produce but the final result makes the time and effort all worth it.