Bakery Food Stories
Local Grain Movement: The Farmer & The Baker Working Together
We are so excited for this growing movement of local grains! Learn about our local grain program and understand the craft and care both the farmers and bakers put into the grains we use.
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The Land of Sweets
The DLM Bakery case is aglow this time of year, dancing with a wonderland of Pâtisserie creations and sweets.
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Grain to Oven: The Story Behind Our Turkey Red Wheat Bread
Several years ago, the seeds were sown for our field of Turkey Red Wheat, a hard winter wheat not typically grown in Ohio, thanks to three local farmers with a shared passion for this ancient grain.
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Behind the Loaf: Ciabatta
Upon joining the DLM family, Rahn brought in a loaf of his time-honored Ciabatta to share with co-workers; they knew that having Rahn make changes to our Ciabatta recipe wouldn't be a mistake.
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Pies to Ponder
When you walk through the DLM Bakery and make your way from one display to the next, you may ask yourself a simple question: how do I choose?
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Introducing Croissant Brûlée
Two great Parisian loves come together for this new DLM signature favorite in the making from our DLM Pâtisserie—Croissant Brûlée.
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The Bakehouse Rolls
There's something about these yeasty, melt-in-your-mouth rolls that makes them a staple for your holiday table.
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Artisan Bread: The DLM Difference
When you bite into our DLM Artisan Bread, you know that it’s something special baked from scratch using old-world methods, natural fermentation, and time-honored techniques.
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The Ultimate Comfort Cookie: Laura's Cookies
Take a look behind the scenes of the famous Laura's Cookies and get to know THE Laura behind these ultimate comfort cookies!
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COMING SOON: MASON
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