Breadsmith, Indianapolis appeals to the food purist. It appeals to
the person who wants a plain or wheat filled bread, a dessert bread
loaded with fresh fruits, or muffins, scones, rolls or buns that are
freshly made just before the store opens. The customer wants a “true
bread or bun” that it is made without any preservatives. When you read a
Breadsmith label, you don’t need a degree in chemistry to understand the
ingredients.
Any bread product you buy from Breadsmith, Indianapolis is made that
morning completely from scratch. This is a bakery where the continental word
Artisanal, meaning a highly skilled craftsperson, is there when all freshly
baked breads, along with the soft and chewy hamburger and hot dog buns,
emerge from the ovens.
Breadsmith, Indianapolis has a variety of discerning restaurants,
caterers and grocery stores within the Central Indiana area choose their
high quality breads and hamburger and hot dog buns. They want the best
quality for a reasonable price – made fresh every day of the week.
Gilbert Serrat, the General Manager of Breadsmith, Indianapolis describes
the hamburger and hot dog buns with great enthusiasm: “Our buns, hamburgers
and hot dogs, are made with all the good ingredients to let you enjoy what a
real hamburger must be from the beginning to the end. We do not let your
pleasure fall apart like these industrial buns. Rich in flavor and taste, no
chemical or preservative, flour, water, yeast, salt, sugar, eggs…and you are
ready to go for a great moment. And nonetheless, our prices per ounce are
extremely competitive.”
Breadsmith Indianapolis 2234 E. Broad Ripple Avenue Indianapolis, IN
46220 Phone: 317-253-6204 Fax: 317-253-6259
Gilbert Serrat, General Manager
www.breadsmithindy.com
About Us - Each loaf of bread is hand made from scratch everyday. Our
mixer comes in at 2:30 a.m. to begin the process of making our award
winning breads and sweets. Our production crew joins in around 4:00 a.m.
to begin shaping each loaf by hand. At 5:00 a.m. our baker arrives to
load the loaves in the six-ton, stone hearth oven imported from Europe.
Its even, radiant heat creates a soft, chewy crust for our American
style breads. And by adding a quick steam injection, we create hearty,
crisp crusts for our European style breads.
