A loaf of bread does not begin in an oven. It begins in a field. It begins as a small seed in the dark earth. It grows into a tall stalk of wheat. It is a living plant. It is a sea of gold. It is soaking up the sun and the rain. This is the grain. This is the soul of the bread. The grain is harvested. It is taken to a mill. It is ground between two stones. It is transformed into flour. This is not just an inert white powder. It is a living ingredient. It has a sweet nutty smell. This flour is the body of the bread.

The flour is delivered to the bakery. It is now in the hands of a skilled person. The baker does not just add a packet of yeast. The baker has a partner. This partner is the "starter." It is a living bubbling culture. It is a pot of wild yeast and bacteria. This is the life of the bread. The baker has been caring for this starter for years. It is their most prized possession. The baker mixes the flour. They add water. They add salt. The salt is the voice of the bread. It will make the flavors sing. And they add their starter. These four simple things are the start of a long journey.

This is the journey of time. The dough is not rushed. It is placed in a tub to rest. This is the "bulk fermentation." It is a slow and silent process. The wild yeast is eating the sugars. It is creating tiny bubbles of air. This is what will make the bread light. The bacteria are creating acids. This is what will give the bread its complex tangy flavor. The baker is not just waiting. They are a partner in the process. They come to the dough. They gently fold it. They are building strength. They are feeling the dough change. It becomes smoother. It becomes stronger. It becomes alive.

After many hours the dough is ready. It is full of life. The baker gently tips it onto a floured table. It is a soft pillowy cloud. With quick skilled hands the baker divides the dough. They shape it. They are stretching and pulling. They are creating a tight skin. This is the tension that will make the loaf bloom in the oven. The shaped loaf is placed in a small basket. It takes one final rest. This is a cold rest in a cool place. This final sleep will make the flavor even deeper.

Finally it is time for the oven. The oven is a roaring hearth. It is incredibly hot. The baker slides the cold loaf from its basket. They cut it with a blade. This is the "score." This is the baker's signature. The loaf goes into the hot oven. Steam fills the air. The steam allows the loaf to spring. The score opens up. It forms a beautiful "ear." Then the steam is gone. The dry heat takes over. The crust begins to form. It turns from pale to gold. It turns from gold to a deep dark brown. The smell is intoxicating. The loaf is done. It is a picture of craft. This is the story of a true Artisan Bakery in Kilkenny. It is a story of craft that visitors and locals in Kilkenny can taste.

In summary a loaf of artisan bread is more than food. It is a story. It is a story of the field the mill and the baker's hand. It is a story of time.

To learn more about the craft and patience that goes into every loaf we recommend you learn more from NOVAKS BAKERY.