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BirchTree Bread Company
Baking bread, if you do it the right way, is as much art as it is science.
Robert Fecteau - Baker, Owner: "Our process is very much hands on. We put a lot of love into our bread and... that's the kind of bread making we enjoy here."
It takes patience and skill. Creativity and structure.
Avra Hoffman: "Every single loaf is shaped by hand. So they are definitely a little bit different. And that's part of a definition of an artisan bread."
And it's all on display at the BirchTree Bread Company, a big, beautiful, community based cafe in Worcester. Owner and head baker Rob Fecteau was a fine dining chef for fifteen years, picking up bread making tips and tricks along the way. And when his passion for naturally-leveaned, locally sourced breads became a full-fledged obsession, he came up with a recipe, purchased some equipment, and along with his wife Avra Hoffman, they started selling fresh-baked loaves at local farmer's markets. Fast forward a couple years later, and they opened up this 5,800 square foot space devoted to bread, and all things delicious made with, and served on top of bread.
Robert Fecteau - Baker, Owner: "Our menu is obviously very much centered around the bread. We are Birch Tree Bread Company. So we do a lot of toasts, sandwiches, we have pizza, we also do pastries. Our croissants are really good. We do scones, cookies, and there's a little bit of everything here."
Avra Hoffman: "Every day, we offer the same five breads. So we have the country, the coriander raisin, olive and herb, seeded levan, and a local whole wheat. And then as we progresses we add in other specialty breads. So there's rosemary ciabatta, there's challah, we have Danish rye, and then our olive oil and sea salt focaccia."
Robert Fecteau - Baker, Owner: "We mix our dough early in the morning, the day before, and we feed flour and water with natural leaven. And not much more than... sea salt and a few other ingredients go into our bread. So it's very simple ingredients but the flavor really comes out through the slow process of the natural leaven.
Avra Hoffman: "So essentially the bread, or the starter itself is a living thing. So you do have to feed it, make sure it's warm, and it needs a lot of attention and care."
Robert Fecteau - Baker, Owner: "We have an Italian deck oven and the real secret to this deck oven is the amount of radiant heat that comes from the stones that are in it, once we crank our bread oven up, it can basically maintain that heat for quite a while and it's very efficient. I'll tell you my gas bill is much less than my electric bill here."
Avra Hoffman: "So when the bread first comes out of the oven, then you get that first slice, you cut through that crusty, crunchy exterior. You have a little steam that escapes out from the hot oven. And then it's just magic. You can put butter on it and it just melts right in your mouth."
Robert Fecteau - Baker, Owner: "Personally, when I eat bread, I'm looking for something that's crusty on the outside, and has moisture on the inside. So that combination of contrasts has really gotta be part of bread for me. As long as good quality ingredients are going into the bread, and you nail those two components, you're going to end up with a good loaf of bread. Especially when it's fresh."
And that crusty, lusty fresh-baked bread is great on its own. But you can also get a fantastic sandwich, like the Italiano on rosemary focaccia, the corned beef and kraut on caraway rye bread, or the completely life-changing gourmet grilled cheese served on BirchTree's signature coriander raisin bread.
Robert Fecteau - Baker, Owner: "The coriander raisin bread is one of my favorites."
Avra Hoffman: "So the grilled cheese, it combines a lot of the flavors that I love. And you start with the coriander raisin bread, we have sharp Cabbot Vermont cheddar cheese, and then a housemade apple mostarda. So you have a little sweetness from the apple and little bit cut of the whole grain mustard. And it's on the coriander raisin bread so it's a unique twist on a grilled cheese. But people all ages love it."
Customers also love to experience BirchTree's bread, after it takes a trip through the toaster.
Robert Fecteau - Baker, Owner: "We have a full toast menu with all kinds of spreads that we make in house. Our olive and herb toast is really pretty simple. It's our olive and herb bread, toasted, with whipped feta, extra virgin oil oil, and fresh herbs. And people really love it. Our coriander raisin bread has housemade peanut butter, and bananas, and sea salt, and that's an excellent way to start the day. A lot of energy.''
And you can finish your day with some luxurious bread pudding made with walnuts, bananas, and lots of chocolate chunks. So from breakfast, to lunch, to some decadent desserts, this place really is the greatest thing since sliced, naturally-leavened bread.
Robert Fecteau - Baker, Owner: "Beyond just the bread experience here at Birch Tree, we're like a community. There's plenty of space for people to sprawl out... and people really enjoy this space and enjoy the product that we serve."
Avra Hoffman: "And also there's been such positive response from the customers that it just continues the drive and passion to do better, serve a better cup of coffee, make a better loaf of bread and just keep people happy."
Baking bread, if you do it the right way, is as much art as it is science.
Robert Fecteau - Baker, Owner: "Our process is very much hands on. We put a lot of love into our bread and... that's the kind of bread making we enjoy here."
It takes patience and skill. Creativity and structure.
Avra Hoffman: "Every single loaf is shaped by hand. So they are definitely a little bit different. And that's part of a definition of an artisan bread."
And it's all on display at the BirchTree Bread Company, a big, beautiful, community based cafe in Worcester. Owner and head baker Rob Fecteau was a fine dining chef for fifteen years, picking up bread making tips and tricks along the way. And when his passion for naturally-leveaned, locally sourced breads became a full-fledged obsession, he came up with a recipe, purchased some equipment, and along with his wife Avra Hoffman, they started selling fresh-baked loaves at local farmer's markets. Fast forward a couple years later, and they opened up this 5,800 square foot space devoted to bread, and all things delicious made with, and served on top of bread.
Robert Fecteau - Baker, Owner: "Our menu is obviously very much centered around the bread. We are Birch Tree Bread Company. So we do a lot of toasts, sandwiches, we have pizza, we also do pastries. Our croissants are really good. We do scones, cookies, and there's a little bit of everything here."
Avra Hoffman: "Every day, we offer the same five breads. So we have the country, the coriander raisin, olive and herb, seeded levan, and a local whole wheat. And then as we progresses we add in other specialty breads. So there's rosemary ciabatta, there's challah, we have Danish rye, and then our olive oil and sea salt focaccia."
Robert Fecteau - Baker, Owner: "We mix our dough early in the morning, the day before, and we feed flour and water with natural leaven. And not much more than... sea salt and a few other ingredients go into our bread. So it's very simple ingredients but the flavor really comes out through the slow process of the natural leaven.
Avra Hoffman: "So essentially the bread, or the starter itself is a living thing. So you do have to feed it, make sure it's warm, and it needs a lot of attention and care."
Robert Fecteau - Baker, Owner: "We have an Italian deck oven and the real secret to this deck oven is the amount of radiant heat that comes from the stones that are in it, once we crank our bread oven up, it can basically maintain that heat for quite a while and it's very efficient. I'll tell you my gas bill is much less than my electric bill here."
Avra Hoffman: "So when the bread first comes out of the oven, then you get that first slice, you cut through that crusty, crunchy exterior. You have a little steam that escapes out from the hot oven. And then it's just magic. You can put butter on it and it just melts right in your mouth."
Robert Fecteau - Baker, Owner: "Personally, when I eat bread, I'm looking for something that's crusty on the outside, and has moisture on the inside. So that combination of contrasts has really gotta be part of bread for me. As long as good quality ingredients are going into the bread, and you nail those two components, you're going to end up with a good loaf of bread. Especially when it's fresh."
And that crusty, lusty fresh-baked bread is great on its own. But you can also get a fantastic sandwich, like the Italiano on rosemary focaccia, the corned beef and kraut on caraway rye bread, or the completely life-changing gourmet grilled cheese served on BirchTree's signature coriander raisin bread.
Robert Fecteau - Baker, Owner: "The coriander raisin bread is one of my favorites."
Avra Hoffman: "So the grilled cheese, it combines a lot of the flavors that I love. And you start with the coriander raisin bread, we have sharp Cabbot Vermont cheddar cheese, and then a housemade apple mostarda. So you have a little sweetness from the apple and little bit cut of the whole grain mustard. And it's on the coriander raisin bread so it's a unique twist on a grilled cheese. But people all ages love it."
Customers also love to experience BirchTree's bread, after it takes a trip through the toaster.
Robert Fecteau - Baker, Owner: "We have a full toast menu with all kinds of spreads that we make in house. Our olive and herb toast is really pretty simple. It's our olive and herb bread, toasted, with whipped feta, extra virgin oil oil, and fresh herbs. And people really love it. Our coriander raisin bread has housemade peanut butter, and bananas, and sea salt, and that's an excellent way to start the day. A lot of energy.''
And you can finish your day with some luxurious bread pudding made with walnuts, bananas, and lots of chocolate chunks. So from breakfast, to lunch, to some decadent desserts, this place really is the greatest thing since sliced, naturally-leavened bread.
Robert Fecteau - Baker, Owner: "Beyond just the bread experience here at Birch Tree, we're like a community. There's plenty of space for people to sprawl out... and people really enjoy this space and enjoy the product that we serve."
Avra Hoffman: "And also there's been such positive response from the customers that it just continues the drive and passion to do better, serve a better cup of coffee, make a better loaf of bread and just keep people happy."
Baking bread, if you do it the right way, is as much art as it is science.
Robert Fecteau - Baker, Owner: "Our process is very much hands on. We put a lot of love into our bread and... that's the kind of bread making we enjoy here."
It takes patience and skill. Creativity and structure.
Avra Hoffman: "Every single loaf is shaped by hand. So they are definitely a little bit different. And that's part of a definition of an artisan bread."
And it's all on display at the BirchTree Bread Company, a big, beautiful, community based cafe in Worcester. Owner and head baker Rob Fecteau was a fine dining chef for fifteen years, picking up bread making tips and tricks along the way. And when his passion for naturally-leveaned, locally sourced breads became a full-fledged obsession, he came up with a recipe, purchased some equipment, and along with his wife Avra Hoffman, they started selling fresh-baked loaves at local farmer's markets. Fast forward a couple years later, and they opened up this 5,800 square foot space devoted to bread, and all things delicious made with, and served on top of bread.
Robert Fecteau - Baker, Owner: "Our menu is obviously very much centered around the bread. We are Birch Tree Bread Company. So we do a lot of toasts, sandwiches, we have pizza, we also do pastries. Our croissants are really good. We do scones, cookies, and there's a little bit of everything here."
Avra Hoffman: "Every day, we offer the same five breads. So we have the country, the coriander raisin, olive and herb, seeded levan, and a local whole wheat. And then as we progresses we add in other specialty breads. So there's rosemary ciabatta, there's challah, we have Danish rye, and then our olive oil and sea salt focaccia."
Robert Fecteau - Baker, Owner: "We mix our dough early in the morning, the day before, and we feed flour and water with natural leaven. And not much more than... sea salt and a few other ingredients go into our bread. So it's very simple ingredients but the flavor really comes out through the slow process of the natural leaven.
Avra Hoffman: "So essentially the bread, or the starter itself is a living thing. So you do have to feed it, make sure it's warm, and it needs a lot of attention and care."
Robert Fecteau - Baker, Owner: "We have an Italian deck oven and the real secret to this deck oven is the amount of radiant heat that comes from the stones that are in it, once we crank our bread oven up, it can basically maintain that heat for quite a while and it's very efficient. I'll tell you my gas bill is much less than my electric bill here."
Avra Hoffman: "So when the bread first comes out of the oven, then you get that first slice, you cut through that crusty, crunchy exterior. You have a little steam that escapes out from the hot oven. And then it's just magic. You can put butter on it and it just melts right in your mouth."
Robert Fecteau - Baker, Owner: "Personally, when I eat bread, I'm looking for something that's crusty on the outside, and has moisture on the inside. So that combination of contrasts has really gotta be part of bread for me. As long as good quality ingredients are going into the bread, and you nail those two components, you're going to end up with a good loaf of bread. Especially when it's fresh."
And that crusty, lusty fresh-baked bread is great on its own. But you can also get a fantastic sandwich, like the Italiano on rosemary focaccia, the corned beef and kraut on caraway rye bread, or the completely life-changing gourmet grilled cheese served on BirchTree's signature coriander raisin bread.
Robert Fecteau - Baker, Owner: "The coriander raisin bread is one of my favorites."
Avra Hoffman: "So the grilled cheese, it combines a lot of the flavors that I love. And you start with the coriander raisin bread, we have sharp Cabbot Vermont cheddar cheese, and then a housemade apple mostarda. So you have a little sweetness from the apple and little bit cut of the whole grain mustard. And it's on the coriander raisin bread so it's a unique twist on a grilled cheese. But people all ages love it."
Customers also love to experience BirchTree's bread, after it takes a trip through the toaster.
Robert Fecteau - Baker, Owner: "We have a full toast menu with all kinds of spreads that we make in house. Our olive and herb toast is really pretty simple. It's our olive and herb bread, toasted, with whipped feta, extra virgin oil oil, and fresh herbs. And people really love it. Our coriander raisin bread has housemade peanut butter, and bananas, and sea salt, and that's an excellent way to start the day. A lot of energy.''
And you can finish your day with some luxurious bread pudding made with walnuts, bananas, and lots of chocolate chunks. So from breakfast, to lunch, to some decadent desserts, this place really is the greatest thing since sliced, naturally-leavened bread.
Robert Fecteau - Baker, Owner: "Beyond just the bread experience here at Birch Tree, we're like a community. There's plenty of space for people to sprawl out... and people really enjoy this space and enjoy the product that we serve."
Avra Hoffman: "And also there's been such positive response from the customers that it just continues the drive and passion to do better, serve a better cup of coffee, make a better loaf of bread and just keep people happy."
Baking bread, if you do it the right way, is as much art as it is science.
Robert Fecteau - Baker, Owner: "Our process is very much hands on. We put a lot of love into our bread and... that's the kind of bread making we enjoy here."
It takes patience and skill. Creativity and structure.
Avra Hoffman: "Every single loaf is shaped by hand. So they are definitely a little bit different. And that's part of a definition of an artisan bread."
And it's all on display at the BirchTree Bread Company, a big, beautiful, community based cafe in Worcester. Owner and head baker Rob Fecteau was a fine dining chef for fifteen years, picking up bread making tips and tricks along the way. And when his passion for naturally-leveaned, locally sourced breads became a full-fledged obsession, he came up with a recipe, purchased some equipment, and along with his wife Avra Hoffman, they started selling fresh-baked loaves at local farmer's markets. Fast forward a couple years later, and they opened up this 5,800 square foot space devoted to bread, and all things delicious made with, and served on top of bread.
Robert Fecteau - Baker, Owner: "Our menu is obviously very much centered around the bread. We are Birch Tree Bread Company. So we do a lot of toasts, sandwiches, we have pizza, we also do pastries. Our croissants are really good. We do scones, cookies, and there's a little bit of everything here."
Avra Hoffman: "Every day, we offer the same five breads. So we have the country, the coriander raisin, olive and herb, seeded levan, and a local whole wheat. And then as we progresses we add in other specialty breads. So there's rosemary ciabatta, there's challah, we have Danish rye, and then our olive oil and sea salt focaccia."
Robert Fecteau - Baker, Owner: "We mix our dough early in the morning, the day before, and we feed flour and water with natural leaven. And not much more than... sea salt and a few other ingredients go into our bread. So it's very simple ingredients but the flavor really comes out through the slow process of the natural leaven.
Avra Hoffman: "So essentially the bread, or the starter itself is a living thing. So you do have to feed it, make sure it's warm, and it needs a lot of attention and care."
Robert Fecteau - Baker, Owner: "We have an Italian deck oven and the real secret to this deck oven is the amount of radiant heat that comes from the stones that are in it, once we crank our bread oven up, it can basically maintain that heat for quite a while and it's very efficient. I'll tell you my gas bill is much less than my electric bill here."
Avra Hoffman: "So when the bread first comes out of the oven, then you get that first slice, you cut through that crusty, crunchy exterior. You have a little steam that escapes out from the hot oven. And then it's just magic. You can put butter on it and it just melts right in your mouth."
Robert Fecteau - Baker, Owner: "Personally, when I eat bread, I'm looking for something that's crusty on the outside, and has moisture on the inside. So that combination of contrasts has really gotta be part of bread for me. As long as good quality ingredients are going into the bread, and you nail those two components, you're going to end up with a good loaf of bread. Especially when it's fresh."
And that crusty, lusty fresh-baked bread is great on its own. But you can also get a fantastic sandwich, like the Italiano on rosemary focaccia, the corned beef and kraut on caraway rye bread, or the completely life-changing gourmet grilled cheese served on BirchTree's signature coriander raisin bread.
Robert Fecteau - Baker, Owner: "The coriander raisin bread is one of my favorites."
Avra Hoffman: "So the grilled cheese, it combines a lot of the flavors that I love. And you start with the coriander raisin bread, we have sharp Cabbot Vermont cheddar cheese, and then a housemade apple mostarda. So you have a little sweetness from the apple and little bit cut of the whole grain mustard. And it's on the coriander raisin bread so it's a unique twist on a grilled cheese. But people all ages love it."
Customers also love to experience BirchTree's bread, after it takes a trip through the toaster.
Robert Fecteau - Baker, Owner: "We have a full toast menu with all kinds of spreads that we make in house. Our olive and herb toast is really pretty simple. It's our olive and herb bread, toasted, with whipped feta, extra virgin oil oil, and fresh herbs. And people really love it. Our coriander raisin bread has housemade peanut butter, and bananas, and sea salt, and that's an excellent way to start the day. A lot of energy.''
And you can finish your day with some luxurious bread pudding made with walnuts, bananas, and lots of chocolate chunks. So from breakfast, to lunch, to some decadent desserts, this place really is the greatest thing since sliced, naturally-leavened bread.
Robert Fecteau - Baker, Owner: "Beyond just the bread experience here at Birch Tree, we're like a community. There's plenty of space for people to sprawl out... and people really enjoy this space and enjoy the product that we serve."
Avra Hoffman: "And also there's been such positive response from the customers that it just continues the drive and passion to do better, serve a better cup of coffee, make a better loaf of bread and just keep people happy."
