Popular Artisan Bread Bakery

POPULAR ARTISAN BREAD BAKERY [Converted]

The Laborer works with his hands.

The Craftsman works with his hands and his head.

The Artisan works with his hands, his head and his heart.


Our House Breads

*Unfortunately, due to limited demand and increasing costs, Popular Bakery has had to cut its Sourdough production, including our Popular Wheat products as well. As with all Artisan products, they take a great deal of time and labor, not to mention quality ingredients. We evaluated our volume and determined the cost was simply to high. In the future, we hope to find new avenues of growth which would allow us to resume our renowned Sourdough production as well as expand to new Artisan products.

Ciabatta: A yeasted bread that is fermented overnight to develop rich, complex flavors without the tanginess of sourdough. Also known as Pain Ancienne, this loaf is hand cut from the fermented dough and receives no further shaping, yielding its unique rustic appearance. Our version of the classic Italian bread is a combination of a rustic country texture with a subtle buttery taste. It has a moist, very porous interior with a crisp floury crust. Ciabatta is excellent as a table bread and versatile enough to be used as a daily bread. Ingredients: Unbleached enriched wheat flour, water, salt, yeast. Baguettes $2.75; Loaves $3.95

ciabatta

About Our Breads & Bakery

Gary Ebert fell in love with bread when traveling in France and Italy – so much so that in 1991 he quit his law practice and attended the International Baking and Pastry Institute at Johnson and Wales University, graduating in 1993 with a degree in Baking and Pastry Arts. In 1993 he opened Zeppole Baking Co. in Boise, Idaho -over the next 13 years he honed his skills as a baker, producing countless loaves of crusty Artisan bread. The bakery grew and prospered to the point that he was spending more time as a manager than as a baker, leading to his decision in 2006 to sell the bakery an search for a community to start a small “hands on” bakery once again.

The name selected by a business should reflect the philosophy and underlying commitment of the business. In selecting a name for the bakery we wanted to honor the company that had done business on our premises for many years and was a fixture in the Las Cruces community, The Popular Dry Goods Company – hence, The Popular Artisan Bread Bakery.

There is no great mystery as to what is necessary for good bread. Most importantly good bread takes time and the use of methods that favor quality over speed of production; the finest ingredients; and, a great oven such as our Pavailler stone hearth oven imported from Valence, France. Artisan breads also require a thorough understanding of fermentation whch turns the simple ingredients of flour, water, salt and yeast into something quite extraordinary –much the same as fermentation turns grapes and yeast into fine wine. Like a fine win, a great loaf of bread cannot be made quickly- a long cold fermentation over several days is necessary to bring out the flavors, textures and character of wheat flour. The great downfall of modern retail breads is the focus on speed of production which results in a tasteless, insipid starchy product with little or no character.

Bread is an ancient staple in man’s diet, and when properly made, contains complex carbohydrates and proteins, making it one of the most complete food products nutritionally. In recent times bread has gotten a bad reputation as being “fattening” -this reputation is justly deserved by most retail bread products that are loaded with sugar, diary and fats, not to mention the chemical preservatives and artificial ingredients that are also used. With the exception of a few of our specialty breads which contain a small amount of extra virgin olive oil, our breads are made with:

  • NO sugar or sweeteners
  • NO dairy products
  • NO fats, shortenings or oils
  • NO chemical preservatives or artificial ingredients

As such, our breads are great for those wanting a healthy low fat diet -our bread has real flavor and doesn’t need to be spread with butter to be enjoyable as an accompaniment to a meal or a glass of wine.

Storage & Usage

There are two appliances that will absolutely kill a loaf or bread – the refrigerator and the microwave oven. Do not refrigerate as it will adversely affect the flavor. If wrapped in plastic the crust will soften but the shelf life will be extended 3 or 4 days. The crust can be restored by heating in a 400 degree oven -do not use a microwave oven as it will ruin the crust and the texture of the bread.