Bread display rack
Baguettes and other examples of Clear Flourﾒs breads.
Interesting shapes add appeal to Clear Flourﾒs breads.
Made with French bread dough, 4-oz. sesame sticks are topped with oregano, sprayed with water and baked at 450ﾰF for about 20 minutes. After baking, butter and fresh garlic is piped on top before the sticks are placed back in the oven for another two minutes to melt the butter.
French bread dough cut into the epi-style.
Baker Miguel Galvez uses a divider to divide and round dough made with a poolish starter into 14-oz. pieces.
Clear Flour fougasse is made from two baguettes, and retails for $5.45. The bakery does not make a lot of the bread, but a local kindergarten teacher buys a couple every week for her students.
European-butter is used as a roll-in for croissant dough.
Baguettes are shaped and then placed in a couche.
Heather Schmidt forms gibassier. The yeasted sweet dough is flavored with anise, olive oil, candied orange and orange flower water. Gibassier is baked at 380ﾰF in a convection with two seconds of steam for about 10 minutes with the vent closed.
Clear Flourﾒs small retail space.
Bread going into the oven on an oven loader.
The retail store