BRICCO PANETTERIA

(Left) This is a photo of the signs visible from Hanover Street. Following the arrow will bring you down an alley through a door, down swiveling stairs and into the kitchen. (Right) This is the view from the top of the stairs. As you can see the retail sale area and kitchen are divided only by a small table ornamented with couches and orders for restaurants only located within the north end. The small signs adorning the pillar list the most important ingredients of the bread in Italian. Sale Marino; sea salt, Llevito Madre; a natural yeast which continuously feeds flour and water and ferments itself (the mother or starter), Acqua; water, Farina 00; the processing of a specific Italian wheat in Italy, Crusca; crust, and Olio doliva; olive oil and of course Passione, the most important ingredient- Passion.

Equipment

The equipment shown is some of the best on the market. Everything is well up kept and used daily. Everything was imported from France. The table itself was custom made for the head baker. The mixer has two presets used for every mix.

The proof boxes have multiple temperature settings, one of which is used as a refrigerator for the time being. The loader promotes consistency and speed. The oven has preset temperatures used for almost all breads, as well as time presets. The deck oven also uses steam injection for the majority of the breads.

THE BREADS

RETAIL

The breads shown are offered daily for retail and wholesale. (From left) Prosciutto Ciabatta, Olive Ciabatta, Whole Ciabatta, Half Ciabatta, Sandwich Ciabatta, Italian Baguette, Demi Baguette, French baguette (sliced to show crumb) New York Loaf, Raisin Loaf, Mountain, Sunflower Flax, and Semolina (not shown)

ARTISTIC

We also have more artistic bread called an epi named from the French word for the flower of the wheat stalk. We sell these in the stalk and crown. Using a similar method we also create dragon tails (not shown)

SHOW PIECES
Specialty orders such as this showpiece are somewhat of a rarity to the bakery however, they serve as a fun learning experience.

NEW BREADS

As a new bakery there are many trial and error breads such as the Cranberry walnut Whole Grain and many more.

SPECIAL ORDER

Special orders for a restaurants can regularly change currently we have Sandwich Ciabatta with coarse salt and rosemary as well as Hamburger Buns with cracked black pepper and Hot Dog or Lobster Roll buns made from Brioche.