What We Do To Keep Your Food Safe

In light of the recent salmonella outbreaks, we have been in contact with our Deptartment of Agriculture Inspector to make sure every precaution that can be taken IS being taken.

We do not use products that typically contain salmonella. (Our primary ingredients are flour, water, salt and yeast).

We bake in a very hot oven--usually over 500 degrees and the internal temperature of our bread reaches about 200 degrees. Salmonella is killed at temperatures well below 200 degrees.

We have an aggressive hand-washing program and we are a small bakery, so we monitor each other. Every time anyone enters the baking area they are reminded to wash their hands.

Our sponges are soaked in a bleach solution and then placed where they dry completely.

We use bleach on our floors and let it stand five minutes.

Hand-washing is the primary defense against food-borne illnesses, both here at the bakery and at home.

These hand-washing instructions are from the CDC website:

When washing hands with soap and water:

• Wet your hands with clean running water and apply soap. Use warm water if it is available.
• Rub hands together to make a lather and scrub all surfaces.
• Continue rubbing hands for 20 seconds. Need a timer? Imagine singing "Happy Birthday" twice through to a friend!
• Rinse hands well under running water
• Dry your hands using a paper towel or air dryer. If possible, use your paper towel to turn off the faucet