Michael Mordecai founded Fairfield Bread Company one year ago, after developing The Flaxette. Since then, the bread has found its way into specialty and gourmet stores, restaurants and homes all over the county.
The CSFA compiles a panel of judges ranging from local media, food writers and chefs who score products based on flavor, texture, appeal and color. This competition showcases the best of the best in the state, said Tricia Levesque, CSFA Director.
Well-crafted food begins with minimally processed ingredients, said Michael. I use organic ground flax, unbleached and unbromated flours. I love the flavors of the natural grains and I balance these flavors by using old-world methods of long fermentation and wild yeast.
Michael first encountered those old-world methods as a child, eating his grandmothers fresh-baked bread, and then travelling with his family in Europe.
As for the undisputed success of Fairfield Bread Company, Michael attributes it to bread-lovers. Our customers have sophisticated taste buds. We use high quality ingredients and put a lot of care into each loaf. Thats what our customers expect. Our goal is to provide our community with first-class bread that tastes great and is naturally nutritious.
Based on the accolade, it seems Michael is doing just that. But dont take the judges word for it, just ask your neighbors. According to Michael, people regularly call Fairfield Bread Company just to say, This is the best bread Ive ever had.
Find The Flaxette in Fairfield at The Pantry , Adams Bakery and the Greenfield Hill farmers' market; in Westport at Whole Foods Market , Double L Market , and Garelick and Herbs ; in Darien at Palmer's Market and Whole Foods Market; in Black Rock at Green Gourmet to Go ; in Easton at Sport Hill Farm Market , in Bethel at Holbrook Farm ; and in Southport at Spic and Span Market .
Have you tried The Flaxette? Share your love of the loaf here, or email me at firstname.lastname@example.org.
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