But sadly, the breads of Europe are not the breads usually found in American supermarkets. Now McGlynn's Bakery Pann Provincio artisan breads have translated this ancient method, handed down through generations of European bakers into daily breads for your table - and made them available all over the Twin Cities . Most of the breads contain no commercial yeast. Using a traditional method, we capture natural yeast from the air. Flours and water are combined with the yeast to form a starter or sponge, which is left to bubble and rise until it reaches its fullest flavor.
All natural ingredients are the hallmark of our breads.
We add no fats or sweeteners and no preservatives to our basic dough. The crisp crusts act as natural preservers, keeping the interiors chewy and moist. The secret to great bread is time. Practitioners of the traditional bread-baking art knew that to develop a deep grain flavor and porous interior, dough needs many hours to rise. After a long, slow rise, our breads are shaped and cut, then set in baskets, pans, or canvas cradles to rise again.