What happens when you combine the slow food movement and bread production…you get Slow Rise

Did you know that, contrary to what your mother says, bread is good for you! Wholesome bread that is. What makes bread wholesome? Wholesome bread requires a sourdough starter and an extensive leavening process. Leavening breaks down the carbohydrates and promotes slow development resulting in easily digested, nutritious breads. Unfortunately, most bread is produced with active dry yeast, and is not given the time necessary to ferment.

Nashoba Brook Bakery is committed to slowrise bread production. The bakery is a friendship-owned business located in Concord, Massachusetts. It includes wholesale bread and pastry sales in addition to a retail bakery/café/coffee shop.

“From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural, and political issues.”

Their retail breads are found under the name “Slowrise”, which expresses the process of making their bread. Every loaf begins with a homemade sourdough starter from local Concord grapes. Next, the bread is taken through a slow development process over the course of twenty-four hours. “Slowrise has another meaning to us though that is less practical and more philosophical. We like to think of slowrise as a symbolic counterpoint to the culture of instant gratification.”

They make a variety of breads, from traditional loaves like sourdough and rye to more eclectic types such as Irish soda and challah. These breads are available for purchase on their site, as well as in many markets in the East Coast. Their site is simple, yet informative with a natural feel. Check them out here

Callie Cavanaugh is an IXDMA graduate student at CU Boulder and lead designer at Radici Design, a design studio that builds artisan brands.

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