Duck Island Bread Company is a genuine artisan bakery where we celebrate and honor the traditions of generations of European bakers. Founded by Robert Biancavilla, the company is evolving from his desire to provide the local community with exceptional bread and pastries. Inspired and taught by bakers from the United States, Canada, France, and Germany, we handcraft each and every pastry and loaf of bread from scratch in small batches, using only the finest quality ingredients.
Our bread baking philosophy is that no bread is baked before its time. The goal is to allow each small batch of dough to develop its flavors naturally through hours of fermentation, without the addition of commonly used artificial flavor enhancers. Our breads are leavened naturally by capturing the wild yeast spores present in the air and grain. We have patiently fermented wheat and rye flour, nurturing thriving cultures of wild yeast. This time-honored method of leavening, passed on by generations of bread bakers, produces wonderfully delicious and long-lasting bread. Our free-form loaves are shaped by hand and baked directly on the stone deck of our Pavailler hearth oven.
Our enriched breads and pastries are prepared with only the highest quality of ingredients. Using simply King Arthur flour, whole milk, eggs, minimally refined sugar, and European-style unsalted butter, we handcraft croissants and many other delicious breakfast pastries and cookies from scratch.
Give us a try and taste the difference.
Founder & Head Baker