Twin Bears Bakery

TWIN BEARS BAKERY

Uniting farmers, millers & communities through bread.

Nothing is like the smell of freshly baked bread.

Made With Love & Care

Have your bread freshly baked for you every Tuesday, Wednesday, or Thursday!

Sometimes we make specialty items like cookies, focaccia, and other baked goods. When we do, it could be any day of the week, so check back regularly!

Check for Specials

twinbearsbakery

Our Classic sourdough with a ramped up hydration l

Our Classic sourdough with a ramped up hydration level of 85% has been a hit this week. When I first started baking it was all about oven spring and that big gorgeous ear. Those characteristics are still a part of my process but I am much more interested in flavor, texture and finishes these days.
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Pre orders open for this week! This weeks special

Pre orders open for this week!
This weeks special is a high hydration version of The Classic. The extra moisture makes the crumb super soft and custardy. It also kicks fermentation up a notch so that sourdough tang really shines.
Avalible through @moonvalleyfarm and @thesweetfarmmd CSA (community supported agricultural) programs or directly from our website (link in bio). CSA’s directly support our local farmers and help bring you the freshest food possible.
Have a great week!
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This weeks Traveler’s Bread is whole wheat with

This weeks Traveler’s Bread is whole wheat with sprouted flax and toasted sunflower seeds and it is ✨🔥💥.
Pre-Orders still available for Friday! We will probably sell out by today or tomorrow so get on it you want to get in on this goodness!
We Love Youuuuuu!
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#TwinBearsBakery
#bakinglove

Seasame Spelt with ribbons of black seasame. Every

Seasame Spelt with ribbons of black seasame. Every time I make seasame spelt I always think I should put it on the permanent menu. For now it’s available for members of our Travelers Bread program and @moonvalleyfarm and @thesweetfarmmd CSA members.
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Big love to the crew at @motzi.bread! We stepped a

Big love to the crew at @motzi.bread! We stepped away from the bakery for a week and they agreed to help us keep our community stocked with delicious bread. There is no one else in Maryland I would trust with the health of our community more then them. It’s been great hearing all the positive feedback from our bread community after eating their bread. The if you are in Baltimore you should connect with them!

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We have such a wonderful bread community! I love f

We have such a wonderful bread community! I love finding the little gifts people leave in the pickup area. We have had folx leave jam, preserves, sausages, thank you cards and today we got COOKIES! It just so happens I had a sweet tooth at that moment. I may have eaten almost all of them. I did the good dad thing and saved one for my daughter.

Loving the Glenn whole wheat from @migrashfarm . F

Loving the Glenn whole wheat from @migrashfarm . Full of flavor and makes such a beautiful color in the loaf. Pictures here is our 100% whole wheat loaf we call the Single Origin.

Happy Snow Day!!!! We are running a special to hel

Happy Snow Day!!!!
We are running a special to help keep you warm and toasty.
We love youuuuuuu!!!!!

Castlevetrano Olive Oil Cured Moroccan Black Olive

Castlevetrano Olive
Oil Cured Moroccan Black Olive
Preserved Lemon
Herbs De Provence
These loaves are headed to the CSA members of @moonvalleyfarm and to the members of our Travelers Bread subscription program. This program provides a unique loaf every week featuring fresh local flour from @migrashfarm and flavors from all over the world. Next weeks loaf is a Spelt loaf with Tahini and a sesame coating. I really love creating something new for the #breadcommunity every week.

Andrew
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Friday mornings are my favorite. Dough production

Friday mornings are my favorite. Dough production is done for the week. I wake up early, bake a few dozen loaves, load up our old pickup and take a slow drive through the country to drop off bread to @moonvalleyfarm . As our days get longer I have been getting treated to some beautiful sunrises during my drive. Today everything was beyond perfect. The days activites were beginning in the pack shed as the Moon Valley team preps that days deliveries. The almost full moon was setting to the west as the rising sun lit up the east. I could easily wax philosophicaly as I stand on Moon Valleys farm that was earned by 10 years of dedicated work and service to their community. Instead I am going to share that this all started on a small piece of borrowed land and encourage you to go out there and kick some butt today.

Go👏🏽build👏🏽your👏🏽dream

We love you,
The Twin Bears Family
Andrew, Emily & Z

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The Single Origin is looking particularly good tod

The Single Origin is looking particularly good today. Thanks to @migrashfarm for all their hard work to make this beautiful 84% extraction whole wheat available for us to share with our bread community.

I had this interesting moment today. I was looking

I had this interesting moment today. I was looking at this loaf coming out of the new oven and these were my thoughts. “Color needs to be darker” “needs an improved seed distribution” then I stopped mid thought and checked myself. Instead of approaching it with what is wrong, I looked at what I liked and what I needed to do to expand the postive traits. There is definitely a life lesson in there.

70% King Arthur Organic Artisan Select
20% Migrash Farms Oberkulmer Spelt
10% Migrash Farms Bolles Whole Wheat
77% Hydration

#sourdoughlifelessons

Today marks the first day in production with our n

Today marks the first day in production with our new American Baking Systems modular deck oven. I am finding the learning curve to be manageable and I ❤️the fact I can push a button and make 💨 steam 💨. A special thank you to @maurizio and his blog #theperfectloaf . His lava rock bread sauna carried our small bakery for almost a year as we worked our little residential oven nearly to death. We would sometimes bake for 18 hours straight to meet demand. Now we have a dedicated oven room and production area in our small home. I appreciate all the cottage bakers that have come before us. Their willingness to share experiences have helped us grow tremendously. This morning I sit in the new baking space and look at the morning sun spill onto our small suburban farm and I can’t help but think about all the possibilities!

❤️ from our family to yours,
Andrew

Today is the first bake for our friends at @moonva

Today is the first bake for our friends at @moonvalleyfarm . We will be crafting unique loaves every week that will be distributed through their CSA. Creating direct relationships with the local people growing and making your food is mutually beneficial. You get the freshest and healthiest food available and also help support local farmers and makers earn a sustainable income.

It’s very humbling to serve so many amazing peop

It’s very humbling to serve so many amazing people. We have been working hard to finish our new baking space. It’s been a bit much at times as we have continued our normal baking during renovation. We have been receiving a number positive notes and kind emails recently and the small gestures have meant so much to our family. Especially during this time of being TIRED by the end of the day! We appreciate everyone who continues to support us and what we are creating!
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Thank you to our bread community for helping us be

Thank you to our bread community for helping us be able to give back to our community.

Thanks to the love and support of our bread commun

Thanks to the love and support of our bread community we are able to take another delivery of coats, hats, sweaters and backpacks to those in our community facing challenges. These items will be places directly into the hands of those in need.
I am perpetually inspired by people like @chefjoseandres who use their platform to promote good in our world. We will continue to support our local community in needs as long as we have the privilege of doing so.
If you are interested in supporting direct action within our community or know someone who would benefit from food or warmth please DM us.

A very special thank you to @a__judd for her support with this delivery.

I don’t know who needs to hear this today but:

I don’t know who needs to hear this today but:

Stop comparing your bread to photos you see on Instagram and Facebook. Your bread is beautiful and delicious and you are right where you should be on your sourdough journey.

This is the first picture of bread I found on my phone. Long before I had any sort of social media for the bakery. The fun part is I remember this loaf. It was one of the first that wasn’t a frisbee. I remember barely letting it cool and diving in and was over the moon at the light texture and FLAVOR! I didn’t even have a point of reference for these huge ears or wildly open crumbs. I just made bread and it was good! When I finally joined the online bread community I was excited and also overwhelmed. All the gorgeous breads and elaborate techniques made my perspective go from being proud of my bread to my bread being something that needs “fixing”.
Part of the journey is learning to love where you are as a baker. Accepting your mistakes as an experience to learn. Learning to make bread something that is a unique part of you. Loving where you are at this exact moment.

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The Single Origin is by far our oldest recipe. Lea

The Single Origin is by far our oldest recipe. Learning to work with 84% high extraction whole wheat took time and patience. There was never a single “a-ha” moment just a series of small improvements over time.

A single slash scoring has always been the hardest

A single slash scoring has always been the hardest for me. Complex scoring always feels easier. When doing a single slash I want the ear to have density but still feel and look light. I want to see the frills of the tear along the ears edge. I want to see the contrast of the darker area of expansion versus the lighter where the ear pealed away. I want the loaf to show all these different tones from light tan to dark carmel. The beauty of bread lies in its simplicity. Flour, water & salt.
I am still in awe of the complexity that lies behind these three simple ingredients. The single slash feels like an appropriate partner.

#bettereveryloaf

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