Cascade Baking features European style artisan breads as
well as traditional pan-baked breads. The process of making our
breads is never rushed as each loaf is hand formed and naturally
fermented to develop it fullest flavor. Many of the breads made
at Cascade Baking Company are
naturally leavened with wild yeast, or sourdough.
The dough is then baked in an all-brick hearth oven where radiant
heat from the oven chamber along with moisture from the dough
allows the bread to develop a naturally crusty exterior while
preserving the delicate crumb inside. Although more time-consuming,
this process makes for a perfect loaf of bread that tastes exceptional
and is more nutritious.
We use only unbleached white flour from a farmers cooperative
located in Washington, Columbia Plateau Grain Producers. This
flour is certified through the Food
Alliance and is a high-gluten bread flour perfect for all
of our breads. (Add more about food alliance)
We are proud to carry only Shepard's
Grain Flour. Shepard's Grain is a grain coop representing
farms in Oregon, Washington, and Idaho.
Salem Sourdough
Salem Sourdough is made from a sourdough starter developed here
in Salem. This sourdough was cultured from Willamette Valley organic
grapes. Salem Sourdough provides a medium sour and is delicious
toasted or fresh on any sandwich or dinner complement.
Rustic Sourdough
Using apple cider as a base for this sourdough, rye flour is
used to create a wonderfully tasting rye Rustic Sourdough.
Whole Wheat Sourdough
Hundred percent whole stone-ground wheat flour is used to make
our whole wheat sourdough bread. The most sour of our sourdoughs
the whole wheat sourdough provides a deep whole grain taste. Complementing
our whole wheat sourdough is a currant raisin bread. A round loaf
using whole wheat sourdough blended with currants and walnuts
to proved an incredibly tasting bread.
French Sourdough
Cultured in a traditional French baking method, the dough is
made from an ongoing dough or levian, similar to a sourdough.
A variety of breads are produced including baguettes, epis, loaves,
and dinner rolls. Additionally, specialty breads including Kalamata
Olives, Roasted Garlic, Sundried Tomato and Basil, Cranberry Pecan,
Walla Walla Onion, Farmhouse Cheese, and Rosemary, are also produced.
All whole wheat breads use 100 percent whole wheat flours. A
basic whole wheat bread is made in a traditional bread pan shape
using only our whole wheat flour and sweetened with Willamette
Valley honey. This bread has a wonderful texture and flavor. Cinnamon
and raisins, along with other spices are added to make our Cinnamon
and Raisin bread.
10-Grain bread
A bend of 10 grains are combined with our whole wheat dough for
our Whole Wheat 10-grain bread. Delicious with a slight nutty
flavor.
Oat and Wheat
With the addition of steel cut oats our whole wheat dough is
made into a bread rich in oat and whole wheat flavors.
Seeded Rye
This dough is soured just enough to create a great tasting rye
bread. We add caraway seeds for a wonderful tasting rye bread.
Pumpernickel
We use two types of rye flours, unbleached white flour, chocolate,
molasses, organic coffee, vegetable shortening, onion powder,
vinegar, and salt in this bread. A great crowd pleaser.
Light Rye
A lighter rye is produced for rye dinner rolls and Deli Rye,
a wider sandwich style bread.
A sweet light bread made with eggs, Canola oil, and sugar. We
braid the bread with four strands. Beautiful to look at and great
to taste. Makes wonderful French Toast.
FOCACCIAS, CIABATTA,
AND PUGLIESE
These breads are made from prefermented dough. The Ciabatta,
uses olive oil, has irregular shaped holes and has a deep 'bread'
taste. Our Pugliese is a large round loaf made with a mixture
of unbleached white and whole wheat flours. Made in a regular
loaf shape our Country Wheat is very popular. Our Foccacias and
flatbreads are made with aged dough. Great for adding toppings
and making pizzas.
Bagels are available Monday through Thursday. Varieties include
Onion, Garlic, Plain, Poppy Seed, and Sesame Seed. Bagels are
hand rolled and boiled prior to baking ensuring a wonderful taste
and texture as a good bagel should.
Cascade Baking Company produces
other breads including Milk and Honey White, Traditional White,
Cinnamon Swirl, hamburger and hotdog buns and a variety of other
breads and rolls.
