The Duck Island Bread Company is a genuine scratch bakery where we celebrate and honor the traditions of generations of European bakers. The company was founded by Robert Biancavilla, and is evolving from his desire to provide the local community with exceptional quality bread and pastries. Inspired and taught by European bakers from the United States, Canada, France and Germany, Robert hand-crafts each and every loaf of bread and pastry from scratch in small batches, using only the finest quality ingredients.
Our philosophy in bread baking 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 ingredients' such as flavor enhancers or improvers. 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 and have nurtured thriving cultures of wild yeast. This time honored method of leavening, passed on for generations by bread bakers, produces wonderfully delicious and long-lasting bread. The loaves are free formed and baked directly on the stone deck of our Pavailler oven.
Our enriched breads and pastries are also prepared with only the highest quality of ingredients. Using simply wheat flour from the King Arthur Flour Company, whole milk, local farm-fresh eggs, minimally refined sugar, and European style unsalted butter, we hand-craft Cinnamon Buns, Granny Apple Crumb Buns, Brioche, Fruit Rolls, Morning Buns, pure butter Croissants , Pain au Chocolat, Almond Croissants, Pain aux Raisin, savory Croissants and many other delicious breakfast pastries.
Please try our bread and pastries and taste the difference.
Founder & Head Baker