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Successful N.Y. Artisan Bakery Begins Expansion

August 19, 2018: 12:00 AM EST
New York-based HeartStone Artisan Bakery takes its time creating its artisan breads. There’s the slow rising loaves – all prepared with locally grown and milled heirloom grains such as spelt, rye, emmer, einkorn, and red fife sourced from farmers in Central New York and the Finger Lakes. All loaves are made with a naturally fermented starter. The dough for the ciabatta, sourdough, garlic lovers, and light deli rye breads then spend at least 24 hours in a walk-in cooler. The resulting flavors and textures are catching on big in the Syracuse area. HeartStone breads are now available at nine regional markets and stores, and online.  The success has convinced the couple to spend $300,000 to expand its Lebanon site, adding more space and a professional artisan oven from Italy. When completed, the bakery will produce about 120 loaves at a time, rather than the 35 baked now. [Image Credit: © HeartStone Artisan Bakery]
Teri Weaver, "HeartStone Artisan Bakery: How local-grain breads grew on a Madison County farm", Syracuse.com, August 19, 2018, © Advance Local Media LLC
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