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The Barefoot Baker is a family bakery. The bread we make is real, nourishing, and delicious. When folks learn that our bread is no more than freshly milled, organic flour from the bakery, pure water, and sea salt, they know they have found something unique and beautiful. Our operation is small and tightly knit, fully dependent on the relationships we have developed with our customers and the relationship to the farm land on which our bakery operates.

Our naturally leavened bread is baked early in the morning in a traditional brick oven after a cool, overnight rise. The freshly baked loaves are delivered the same day to a series of locations in Dallas for our customers to come and pick up at their convenience. The nature and structure of our business has been compared to the popular produce co-ops known as CSA's (Community Supported Agriculture). We are introducing the Community Supported Bakery to Dallas.

We have sought to include enough information on this website to give you a glimpse into the process, the ingredients, and the vision of our bakery, but you are welcome and encouraged to meet us at the bakery on the farm, or call and ask questions about your bread. We care deeply for our family and the food we feed them, as do our customers for their families. This is the bread our children eat, and we are happy to share our knowledge with you and your family as you seek to eat and enjoy real food.

The Process

After the dough has been mixed in the morning, it rests. Before the bake, the life of a lump of dough is spent mostly resting. This accomplishes a great deal for the dough including a natural increase in the bread's sweetness!

In the early afternoon, the most important step of all takes place when the leaven is added to the dough. A series of folds, turns, and tugs are applied to the dough during the afternoon which strengthen the dough and prepare it for shaping. After shaping the loaves, the bread dough continues to ferment and rise overnight in a cool room.

Ready to Bake

Scoring

Early in the morning, the loaves are placed into the oven at around 580° and baked for 15-20 minutes. When you receive your fresh loaf of bread, with its burnished crust, and tender crumb the same day it was baked, you can close your eyes and savor the aroma and unmistakable flavor of real bread.

Going In...

...Finished!