Black Forest Breads LLC
Vendor
There's no better way to master the art of German bread baking than by journeying through the quaint villages of Germania, learning directly from the masters, who have labored in this extremely rewarding trade, generation after generation, for over five thousand years. Once a lost skill, the art of German bread baking has arrived in America and with it, the most delicious, handmade, all natural breads in the world!
You haven't tasted a real pretzel, until you've tasted an "authentic" German pretzel. Our pretzels, like each of our breads and pastries, are made from scratch with "All Natural" ingredients, according to secret formulas, shared with us by our friends at award winning bakeries throughout Germania*.
*Germania: The name assigned by ancient Greek and Roman geographers, which embraced a loosely-defined area, comprising a vast territory west of the Rhine, north of the Danube and east of the Vistula rivers, with an uncharted northern boundary. Today, Germania comprises the countries of Germany, Austria, Switzerland, Liechtenstein and South Tyrol.
I first discovered Germania's deeply embedded culture of bread while stationed in Germany as a young lieutenant in the US Army, long before the iron curtain came down. Driving my jeep through the countryside, I was amazed that there was at least one bakery if not several in every village and one on every street corner in the cities. My journey in life took me from soldier, to corporate executive, to entrepreneur and finally to what has become my passion, artisan bread baking. I've dedicated the past 13 years to the study of the History, Science, Craft and Culture of German bread, living in and traveling throughout Germany, Austria, Switzerland, Liechtenstein and South Tyrol, learning everything I could about the production of bread. Those who have experienced my skill at producing such amazing breads call me a master. But, I know that this is a never ending quest for knowledge, of which my thirst cannot be quenched. I am always delighted when the dough I've nurtured hits the hot oven stone and proudly rises up in all of it's beauty and glory. The only thing that gives me such great pleasure as producing perfect loaf after perfect loaf, are the smiles of those who enjoy my bread with tremendous pleasure, often speaking my three favorite words, "Oh My God!". A week does not go by without baking, even when I’m on vacation. Traveling through Europe, my eyes are constantly searching for new breads that I can add to my repository of knowledge, anxiously waiting to share them with family, friends, customers and even strangers. When this journey began, my hobby quickly became a passion, which because of tremendous demand from those who had the pleasure of tasting my “art”, soon became a small business. I’ve been successfully selling my bread and pastry at local farmers markets in the Oklahoma City area for over 10 years. Now that I’ve moved to DFW, I intend to bring pleasure to scores of new customers, many of which will become friends. Unfortunately, I am no longer able to handle the physically demanding work of professional, commercial bread baking, therefore, I train friends, who have a passion for baking, to bake my breads. I share my knowledge and skill development abilities with them and supervise their work. I would be happy to introduce you to my head baker in Oklahoma City, Mr. Billy Parker, who has become an excellent baker and true friend.
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