What We Believe
- That providing nourishing healthy food feeds both the body and spirit.
- In using only the best ingredients, organic, and not chemically treated in any way.
- In buying ingredients that suppor the larger goals of sustainability and a local food system.
- In being conscious of our impact on the enviroment. We heat our oven with wood that was being burned or scrapped by local companies. Our delivery vehicle runs on recylcled vegetable oil.
- In
being financially responsible, both with your money and with ours.
- Most important, we want our work to matter; to make a positive contribution to the world; and we want to be happy while doing it. It's that simple.
The
Oven
We bake in an
8x11-foot brick oven, often called a "Traditional Oven" or
Retained-Heat oven. The walls of the oven store heat from the
fire within the layered walls. The oven is designed with many
layers of insulation to retain the heat and prolong the time wwe can
bake without re-firing the oven. Magnolia Bread is baked directly
on the hearth, which is made of fire brick. (If you look closely
at the bottom of our breads, you can often see the brick marks.)
This radiates heat into the dough immediately and helps the dough rise
and helps form a crisp crust. We inject steam into the oven,
which also helps the bread rise and puts a nice finish on the crust.
Hand scaled, hand shaped, our bakers are low-tech/high-tech people. We divide, weigh, shape and bake our bread by hand, but usually with our iPods implanted in our ears! We bake to music, novels and some amazing podcasts and feel very fortunate to be able to both work and be educated and entertained at the same time.
Hand scaled, hand shaped, our bakers are low-tech/high-tech people. We divide, weigh, shape and bake our bread by hand, but usually with our iPods implanted in our ears! We bake to music, novels and some amazing podcasts and feel very fortunate to be able to both work and be educated and entertained at the same time.
Magnolia Bread
Company started in 2004, as a one-woman bakery with a lofty goal; to
make the best bread we could possibly make.
Dianne worked full-time as an ER nurse while she built the bakery on her property in the woods north of Atlanta. It took several years and many extra shifts to pay for the construction.
From the beginning, Dianne had one goal - the same goal that is the guiding force of Magnolia Bread Company today - to make the best bread possible.
We have always used organic products and in 2008 became the first certified organic bread bakery in Georgia.
Through our association with farmers, we have become educated in the benefits of fresh, local food. We are committed to using local produce in our bread as much as possible, and consequently our breads change with the seasons.
Dianne worked full-time as an ER nurse while she built the bakery on her property in the woods north of Atlanta. It took several years and many extra shifts to pay for the construction.
From the beginning, Dianne had one goal - the same goal that is the guiding force of Magnolia Bread Company today - to make the best bread possible.
We have always used organic products and in 2008 became the first certified organic bread bakery in Georgia.
Through our association with farmers, we have become educated in the benefits of fresh, local food. We are committed to using local produce in our bread as much as possible, and consequently our breads change with the seasons.