Every loaf a celebration of wholesome indulgence
Abby’s Bread is a micro bakery specializing in long fermented sourdough baked goods,
promoting bread as food instead of a product.
In addition to making a healthier choice, enjoy a new world of texture and flavor.
The Bakery —
Fresh baked loaves available every week. Find me at Big Island Pearl Tea in the Manono Street Marketplace 2:00 - 3:30 on Tuesdays to buy an original sourdough loaf baked that morning.
Pay and order ahead to have your bread reserved for you, request varieties other than the simple original, or to arrange for pick-up on Thursday as well.
Large Original Loaf
Full sized loaf with a decorative monstera leaf. Great for slicing to enjoy plain, toasted, with toppings, or as sandwich bread. To keep your bread fresh longer, pre-slice and freeze. Remove slices as needed, and toast directly from frozen or let thaw at room temperature.
Mini Original Loaf
Made just right for cutting out the top and center to fill with soup. Use your newfound lid for tearing and dipping!
The Abby’s Bread story
When I first saw a sourdough starter, a mixture of water and flour that bubbles at room temperature and used to create bread. I was captivated. I wanted to understand, and be able to make bread from this magical bubbling flour slurry too.
It was a challenge to learn because the climate in Hawaii is completely different than the climate most sourdough recipes are developed in. But, eventually my years of effort resulted in delicious bread.
Whenever I ate my homemade sourdough bread I would think to myself “I want everyone I know to be able to try this!” So I started gifting my friends and acquaintances with bread as often as I could. I quickly realized two things. First, everyone commented that I could sell my bread. Second, gifting bread to everyone I know was getting kind of expensive.
That is why I’m so very grateful for you dear customer. Every purchase helps spread amazing bread and aloha.
Simple Ingredients
It’s just flour (of which I choose King Arthur organic bread flour), water, and salt. The original bread recipe! Rather than yeast, I use a home raised sourdough starter culture. This likewise is just carefully measured portions of flour and water that are fermented in a temperature controlled environment to create a natural leavening agent as opposed to an accelerated one. The result is a gut-healthy and deliciously fluffy loaf.
Abby’s Bread bakes Sourdough breads with the highest quality practices and ingredients available. This is accomplished by ensuring the customer receives their order within 12 hours of baking, prolonging fermentation as long as possible and using few but high quality ingredients. There is a need for more healthy and better tasting choices in our community when it comes to bread.
I want to contribute to the “Bread as food” mindset, that bread can be as much a healthy food as fruit and vegetables. That’s the purpose of Abby’s Bread, to make that healthy choice available to everybody.
Journey to Developing a Recipe
All About the Dough —
Homemade Sourdough bread (bread slow-leavened by a sourdough culture) is immensely popular right now. However, it’s hard to find in our area, and even more difficult to get it fresh baked. That’s why Abby’s Bread is special. I don’t rush fermentation and always sell fresh baked.
It was a challenge to learn because the climate in Hawaii is completely different than the climate most sourdough recipes are developed in. I learned the hard way that sometimes I had to do the opposite of what was recommended. For example instead of placing the dough in a warm spot to rise, I needed to cool it down. And that a 3 hour rest, is actually a 1 hour rest in this climate. I didn’t know what shaping was and my dough would melt, fill and rise up the sides of the baking vessel making something like a bread cake instead of a loaf. No matter how strange it looked it always tasted amazing, and eventually my efforts resulted in bread that looked like bread as well as tasting like it.
Abby’s bread is special because I don’t rush fermentation and always sell fresh baked.
Here’s some serving and sandwich ideas
Cube and dip into quality olive oil and vinegar
Simple caprese with tomatoes, mozzarella, and vinegar drizzle
Caprese with tomato, mozzarella, basil leaves, and vinegar drizzle
Cored into a soup bowl
Toasted on the side of soup
Avocado toast with bagel seasoning
Sliced banana, peanut butter, and honey drizzle
Steak, tomato, arugula, blue cheese, and caramelized onion
Simple cold ham, cheese, and Kewpie mayo sandwich on fresh untoasted slices
Kalua shredded pork, pickled radish, and cilantro
Pastrami, Swiss, Bell Pepper and Basil on fresh Sourdough and toasted in the skillet with a little butter