The bread alone glossary

We use a number of terms that may not be familiar to you – some are quite specific to the world of bread and how we approach the baking process, others reflect the standards and certifications we use to hold ourselves accountable to serving our higher purpose. But, have no fear! We’ve included definitions below to help explain each and every one of them.

Our Certifications

Baked by the Sun

Here at Bread Alone, we believe that renewable energy paired with electrification are key levers for fighting climate change, the greatest challenge we face today. We help power our bakeries in Boiceville and Kingston with nearly 600 kW of solar power–hence, baked by the sun. In Kingston, we have nearly 200kW of solar power that powers a portion of our energy needs. In Boiceville we have electrified all of our appliances and installed nearly 400 kW of solar power on site. This work supports our commitment to source 100% of our energy from renewable resources by 2030.

Certified Organic

The USDA Organic certification refers to produce grown on soil with no prohibited substances including most synthetic fertilizers and pesticides. We believe that organic is the right choice for people, farm workers and planet, which is why all of our wheat is Certified Organic (and we have been using organic grains long before there was a certification!).

Certified Climate Neutral

Climate Neutral is a nonprofit organization working to eliminate carbon emissions, engaging consumers and brands to work together to drive the world toward the net-zero future that science tells us we urgently need. Being Certified Climate Neutral means we measure our carbon footprint, work each year to reduce it through initiatives like increasing our solar power and electrification, and offset the rest of our footprint each year. We have been proudly certified since 2020!

1% for the Planet

1% for the Planet represents a global network of companies, individuals and environmental organizations tackling our planet’s most pressing environmental issues. When a brand becomes part of 1% for the Planet, it means they donate 1% of revenue to environmental non-profits annually. We have been proud members since 2018!

BPI Certified Compostable Packaging

The BPI Certification is a rigorous 3rd party verification that ensures any material carrying its seal will break down during the regular composting process and will not negatively impact compost quality when mixed with food scraps and yard trimmings at a commercial composting facility. This verification is done by testing the material’s compostability, while also restricting any carcinogens and fluorinated chemicals that have no place in compost. Our compostable bread packaging is certified by BPI so you can safely include it in your commercial composting bin or dropoff. We launched our first compostable bread bag in summer 2023 and we’re continuing to do more.

100% Committed

We’ve committed to source 100% renewable energy by 2030, in concert with other organizations supporting the Climate Reality Project. We’re already well on our way to achieving this goal with our investment in solar and electrification across our facilities, and we are working to reach 100% in advance of 2030.

Baking Techniques

Baked in a fossil-fuel free bakery

Our Boiceville bakery and cafe is 100% fossil fuel free – meaning it is fully electrified and powered by renewable energy through the property’s nearly 400 kW solar array. Fossil fuels–like propane, gasoline, and natural gas–are buried deep in the ground until we extract them and the carbon contained in them would remain buried unless we extract and burn them to produce power, which pollutes our environment with CO2, a key contributor to climate change. In addition to renewable solar power, we use wood in Boiceville for our wood-fired ovens. All wood is part of a natural carbon cycle. The little bit of carbon in trees will be released when they decompose or are burned. The wood that we use comes from lumber yard scraps–no trees are taken down for purposes of baking bread!

Baked in a Wood-fired Oven

Our wood-fired brick ovens are the heart of the Boiceville bakery and an important part of the history of Bread Alone. These ovens are so central to who we are that they were first built on the land with the original bakery constructed around them. These brick ovens were hand-built by Andre Lefort, a multi-generational Parisian oven mason. Andre’s ovens can still be found in the basements of some special bakeries around Paris. When a loaf of bread is baked in our wood-fired oven, it honors the craft–celebrating the relationship between baker and tool. A wood-fired loaf can often be more imperfectly perfect, with a more robust and chewy crust.

100% Sourdough

Sourdough bread is made using starter culture, which is a mixture of flour, water and naturally occurring beneficial bacteria and wild yeasts that has been allowed to ferment. This gives the bread a unique flavor and texture, enhancing the strength of the bread. When we say 100% sourdough, it means that we use no other leavener (such as yeast) in the dough.

100% Whole Grain

Whole grains are nutrient dense because they contain all three parts of the grain kernel — the bran, endosperm, and germ. Refined grains have the germ and bran removed leading to a more consistent texture and a longer shelf life. However, this process takes out nearly all of the fiber and many other nutrients that are found in whole grains. When we say 100% whole grain, it means that all of the flour used in a loaf includes all parts of the grain kernel, providing a hearty, nourishing bread.