​Boulted Bread serves in-house made local grains

>> GO OUT & ABOUT.

>>> THE STORY IS A LONG ONE,

MOVED BACK DOWN TO RALEIGH

ABOUT SIX YEARS AGO AND MET UP

WITH A FELLOW BAKER AND RH

HATCHED A SCHEME ALONG WITH HIS

BEST FRIEND AND WE HAVE BEEN

MILLION FLOUR, MAKING AWESOME

PASTRIES.

RELEVANTLY CATEGORIZE OURSELVES

AS A FRENCH BAKERY OR A GERMAN

BAKERY OR EVEN A SOUTHERN

BAKERY, WE TRY TO IDENTIFY

PRODUCTS FROM ALL OVER THE

WORLD THAT WE REALLY LOVE TO

BAKE AND LOVE TO EAT OURSELVES.

WE HAVE A NORDIC STYLE RISE,

100% WHOLE RISE.

HAS ORGANIC SESAME, SUNFLOWER

AND FLAX SEEDS IN THE.

IT IS SUPER DENSE, REALLY,

REALLY DELICIOUS AND SAVORY AND

ALSO.

IN CONTRAST TO THAT WE HAVE A

BHAGAT BAGUETTE WHICH IS SUPER

SLENDER, AND BEAUTIFUL, ALMOST

ETHEREAL IN THE WAY THAT YOU

EXPERIENCE IT AND EAT IT.

WE ALSO MAY NATURALLY LEAVENED

RUSTIC STYLE WHICH IS NATURALLY

LEAVENED SO IT IS SOURDOUGH AND

IT JUST HAS AN AMAZING DEPTH OF

FLAVOR TO IT.

WE TRY TO RUN THE GAMUT AND GET

A LARGE VARIETY OF BREADS THEY

DO NOT REALLY OVERLAP.

WE WANT EACH LOAF TO BE AN

EXTENT DISTINCT EXPERIMENT

EXPERIENCE.

WE MAIL 80% OF OUR FLOWER AND

HOUSE, THAT FLOUR IS

HYPOTHETICALLY MORE NUTRITIOUS,

IT IS MORE FLAVORFUL, IT IS

MORE AROMATIC, AND IT LENDS

THE QUALITIES OF RING THAT WE

BAKE HERE.

OUR PASTRY PROGRAM IS ALSO

PRETTY GREAT FOR IT AS WELL,

BUT IT IS VERY MUCH BASED

AROUND OUR CROISSANT.

OUR CROISSANT IS, I DON'T KNOW,

SUPER PROBABLY HAVE A VERY

AWESOME PASTRY TEAM.

IN ADDITION WITH A VERY AWESOME

CHOCOLATE CHIP COOKIE, WE HAD A

POUNDCAKE WHICH IS 100%.

CURRENTLY WE MAIL 70-80% OF OUR

LOWER IN-HOUSE AND I WANT TO

GET UP TO 90%.

ONE OF THE THREE FOUNDERS, HE

ACTUALLY DESIGNED AND BUILT

THIS MILL HIMSELF IT ALLOWS US

ACCESS TO THE POSSIBLE FRESHEST

PRIMARY INGREDIENTS WHICH IS

FLOUR.

WE ARE ACTIVELY WORKING WITH

FARMERS IN NORTH CAROLINA BUT

IN A BROADER SENSE IN THE

SOUTHEAST TO GET THE BULK OF

OUR GRAIN GROWN WITHIN A FEW

STATE RADIUS.

SO THAT IS ANOTHER BIG GOAL OF

MINE IS FOR US TO HAVE MAYBE

LIKE A SINGLE ORIGIN FOR ALL

THE GRAIN WE HAVE GROWN AND USE

HERE.

ONE OF THE BEST THINGS A MOST

UNEXPECTED PART ABOUT BOULTED

BREAD FOR ME OVER THE LAST

FIVE YEARS IS JUST HOW WE HAVE

BEEN ABLE TO ATTRACT AND

MAINTAIN A REALLY WONDERFUL

STAFF.

IT WOULD NOT BE HAVE TO BAKERY

IT IS IF IT WEREN'T FOR HOW

AMAZING OUR TEAM IS.

IT IS REALLY AMAZING TO COME

BACK TO RALEIGH AND OPEN A

PLACE WHERE WE GET TO KIND OF

EXPLORE OUR PASSION AND THEN

SHARE THAT EXPIRATION WITH OUR

FRIENDS AND FAMILY.

I DON'T KNOW, IT IS A VERY

SPECIAL COMMUNITY ADHERE AND WE

ARE HONORED TO BE A PART OF IT.

PLEASE COME, IT IS A REALLY

SMALL TINY BAKERY.

WE HAVE FRESH BREAD AND FRESH

PASTRY COMING OUT OF THE OVEN

ALL DAY LONG, IT ALWAYS SMELLED

REALLY GOOD WHEN YOU GET HERE.