Slow Rise is a reference to the slow-acting, natural, homegrown yeast we use in our breads and the way it affects the process we go through every day here at Nashoba Brook Bakery.  Our doughs rise slowly. Each day the head baker arrives at the bakery early in the morning and begins mixing the doughs that will become the bread for the next day.  After they are mixed, the doughs are stored in buckets where they grow slowly until the middle of the afternoon when they are cut and formed into individual loaves by the careful hands of the bakers.   Finally, these loaves sit on boards and in special reed baskets while they rise once again until the day is gone and night has begun to settle in around the Nashoba Brook and the bread is ready to go in the oven.

We also like to think of “Slow Rise” as a symbolic counter point to the culture of instant gratification. The old saying that anything worth having is worth waiting for resonates with us.  In the course of the busy days that sometimes overwhelm us all, we try to remember to breathe deeply and not rush always to the next thing. Come sit by the Brook and watch the dough rise and see if you don’t know what we mean……