Breadsmith of Springfield

to begin the process of making our award winning breads and sweets. Our production crew joins in at 12:00 a.m. Around 1:00 a.m. our baker begins to load the loaves in the six-ton, stone hearth oven imported from Europe. Its even, radiant heat creates a soft, chewy crust for our American style breads. And by adding a quick steam injection, we create hearty, crisp crusts for our European style breads.