Driven by our passion for great bread and pastry.
Whether it's at home or a local bakery, there's just something special about a fresh loaf of bread. And breadcraft has been acing it for years. We take you down to their downtown Roanoke shop in this week's Tasty Tuesday. It was 25 years ago that Alex Eliottis found his calling, bacon. It instantly fell in love with the construction process of bread. A process that he's perfected since he opened breadcraft in 2006. All our breads and pastries that we make here are scratch made in-house and traditional European style practices. In the beginning, we only made bread. And we only made it wholesale. He's proof, however, that slow and steady wins the race, especially when owning a bakery. Eventually, we started making croissants, pastry-type items, breakfast pastry items. A science that goes far beyond ingredients, fermenting, and proofing. The process of folding the butter into the dough, so you have a flaky product that has layers, compagna. And it has very few ingredients in it. Pretty simple. Flour, water, sea salt. Now, breadcraft has graduated to doing more than just bread. Then, eventually, we started making cappuccinos and coffees and building up to sandwiches and salads over time. All this while continuing to keep the cases and baskets filled with a variety of bread and pastries that just have that fresh look, smell, and taste, something that's very rewarding for Elieotis. Seeing a product that's tangible, you can taste it. You can smell it. You can see it. And when it's all right, it's very gratifying and part of the business. So much so that when we asked about the future of breadcraft, he answered by saying, to do this till I'm 90,
