Rugged, healthy, hearty, crusty, these are just a few words overheard to describe the Artisan breads of Klinger's. Our hearth-baked breads are proudly brought to Vermont by the Klingebiel families of Colchester, Vermont and Salem, New York by way of the renowned Rock Hill Bake house.
These flavorful, authentic European breads were developed by Michael London, described as a "baking genius" by bread writer Bernard Clayton, Jr. Acknowledged as one of the most knowledgeable artisan bakers in the country, Michael has shared the recipes and techniques developed at his bakery in his rural country farmhouse in upstate New York with master bakers around the country.
Klinger's bakers have been thoroughly trained in the methods and subtleties of bread baking. Our breads are made from starters which are allowed to develop over a 30 hour period. Visit our bakery and watch our bread crafters at work. Amidst floured tables, you will see them mix the finest Klinger's ingredients, hand shape loaves, and bake them with care in our French brick oven.
We at Klinger's are proud to bring you the rustic, homemade taste of Rock Hill breads. Our goal is to produce breads with character and integrity, to make your mouths water with the aroma of loaves fresh from the oven, and to share the products of our labor with you again and again.
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