Sign In | Create an Account
Eataly's oven was brought over from Spain on a container ship and assembled, brick by brick, in the bakery. The oven is powered solely by sawdust that was compressed into logs by hydraulic pressure. Each tile within the oven has a different temperature and the loaves of bread have to be moved to account for these variations. Every ten minutes, the large plate in the oven is rotated by hand, finished loaves are removed and newly formed loaves are put into the oven.
Each Eataly head baker learns to use our unique lievito madre, or "mother leaven" FROM DAY ONE. This is the key to transforming flour and water into Italian bread. The yeast makes the bread rise and adds a unique flavor that is specific to the climate, water, flour and history behind the mother. Our yeast imparts a touch of sourness to each loaf and is tested daily by the baker to determine how to yield the best bread possible.
Every day in Clinton Corner, New York, Wild Hive Farm stone grounds flour for Eataly at a private mill only for us. Owner Don Lewis gets his whole grains exclusively from local and regional organic farms. We handcraft each loaf in the antique Italian tradition with natural yeast and bake it in our giant wood-burning oven.
Top of Page
Top of Page