How We're Different
Flour Power is a brick oven bakery owned and operated by Steve and Julia Georgesen. We specialize in artisan, earthy and historically-inspired breads baked in a wood-fired oven located on our property.
Weekly Options
Bread options vary on a weekly basis although some varieties are offered as a standard. We always offer three or more varieties. One is always a white bread such as Pugliese (a rustic Italian round). Other varieties might be a sourdough wheat with mixed seeds — flax, wheat berries, oats, barley, corn, rye, brown rice, triticale, millet, oats and soy. Or a raisin and walnut built on a combination of wheat and white flour. Our jalapeño cheese bread starts with white dough and is liberally infused fresh jalapenos and artisan cheddar. Our orange and sunflower seed has a subtle sweetness. Seasonal breads have included chocolate bread with chocolate chunks and dried cherries, and a savory oatmeal pumpkin yeast bread.
Our Oven
The process begins with only fresh, organic ingredients. Ourwood oven sits on a brick base and has a 6" layer of solid concrete, another layer of concrete mixed with vermiculite as an insulator, and finally a layer of firebricks that form the floor. The interior of the dome is formed of firebricks plastered with concrete and vermiculite. The remainder of the form is filled with solid vermiculite. Insulation properties of this combination and the heat-retaining power of the oven are amazing.
We build each fire during the evening and stoke it to reach 1,200 degrees. We then bake the next morning when the oven drops to about 500 degrees. We bake about 100 loaves before the heat runs out.
