At the core of Harmoni Market’s menu are the local artisans that provide us with the fresh, authentic products that help to distinguish our food. So before a mouth watering Panini, crispy flat bread or delicious deli sandwich comes to your table, its creation begins with the essential, fresh baked bread. Olde Hearth Bread Company has been baking since 1998 providing natural, fresh baked bread to Central Florida.
The Olde Hearth Bread Company established its reputation for baking the healthiest and delicious bread from the start. David Talty and son, Shannon, started the bakery on the foundation of creating all natural European breads. With Janice Brahm the Olde Hearth Bread Company produces hand made, gourmet breads and pastries without preservatives, added fat, sugar or dairy.
Bread making is a passion, art form, and science. Shannon incorporates methods he acquired from his days at the Acme Bread Company in San Francisco, one of America’s premier artisan bakeries, into each loaf. Olde Hearth’s infamous sour dough bread begins with grapes from Napa Valley, flour and water.
“Anything you can ferment, you can use to make bread,” Shannon Talty explained describing the starter base for the breads. Almost all of Olde Hearth’s breads are made without yeast.
Touring the bakery, I got to experience the evolution of each loaf of bread. Beginning with the first room filled with over 20,000 pounds of flour. On an average, Olde Hearth uses 45,000 pounds of flour every ten days. The flow of the bakery leads from the flour to the “scientist”.
This baker creates the natural starters that make the bread unique. Though the breads are baked daily, the process takes three days from starter to oven. After two days of development, the starter is ready to go to the next level.
A little time in the industrial size mixer (which is the size of a Jacuzzi!) with the appropriate ingredients and the mixture moves on to be hand shaped. It’s here where all the products come to life in a beautiful form. With final touches and time to rest, the bread is ready to bake beginning at six o’clock. The end result of this process is the soft, delicate bread delivered daily. The bakery is a 24 hour, 365 days a year operation committed to delivering the fresh, natural bread.
“It’s not the recipes that are magical. It’s what you do with them that make you different from the other guy down the street,” Shannon expressed holding a fresh baked ciabatta. As you imagine, the bakery is filled with amazing aromas which inspired me to immediately run to a grill and create the following recipe. I hope you enjoy.
Order Bread.
Mushroom and Manchego Roll
2 slices Olde Hearth ciabatta or 1 baguette (available for sale at Harmoni Market)
1 portobello mushroom cap
¼ cup olive oil
3 cloves minced garlic
salt and pepper to taste
2 oz sliced manchego
Hand full of arugula
Garlic Aioli
Clean and gill portobellos. For the marinade, mix oil, garlic, pepper and salt. Brush mushrooms caps with oil mix and grill top side down 5 minutes. Turn and brush with more marinade, grill 5 more minutes. Slice mushroom cap in thick slices.
For panini, assemble sandwich on ciabatta and press till cheese melts. Or toast baguette and manchego, assemble sandwich.
Garlic Aioli:
4 cloves roasted garlic
¼ cup mayonnaise
Smash roasted garlic with a fork. Stir garlic in to mayo.
