What makes Firehook breads special?
Firehook uses only natural ingredients and never uses any preservatives. The process of making a loaf of Firehook bread takes 2 days. The bakers shape each loaf by hand. The loaves are then proofed in state-of-the-art refrigeration equipment for a prolonged period of time. This slower fermentation process produces a more developed flavor. The bread is finally baked in a natural steam oven chamber giving it the bubbly textured crust. This crust is a key characteristic of Firehook's authentic bread.

The slow maturing process of sourdough keeps Firehook breads fresher longer.

To keep Firehook bread 2 to 3 days, place it in a brown paper bag and store at room temperature. You may wrap fresh bread in plastic; it will retain a good moist crumb, but will lose its crust. NEVER REFRIGERATE. It robs the moistness from bread.

To keep Firehook bread longer than 2 days, we suggest that you freeze it the day you buy it. Firehook bread freezes well. Wrap it in foil and place it in a plastic bag in the freezer. To bring back the crust, thaw the loaf, then put it in a 375º oven for 5 minutes. For sliced bread, slice before freezing, then toast individual slices as needed. Never microwave bread. It will become tough and chewy.

Firehook Bakery has been awarded Modern Baking magazine’s annual leadership award for dedication to quality.

tel. 703-263-2253
e-mail: info@firehook.com