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FAQ

Dr Thomas Muffett - 'Health improvements' 1595. A medical doctor of old, with a passion for food and health, made this timeless observation about Sourdough Bread:
"Bread being thus made strengthens the stomach and carries truly with it, the staff of nourishment."

Four months ago, Louis' Bread Basket produced their first batch of the richly flavored, densely textured bread, which has become the foundation of our reputation, for the commercial market. A passion for food and creativity coupled with consumer feedback led to the evolution of a range of a variety of bread based on rye, wheat, rice and soy flours.

That evolution has now made us a household name. We have hundreds of orders a day to ship out to our customers. Louis' Bread Basket's home base is now set in the beautiful and pristine Wichita location along the Arkansas River. We specialize in sourdough, a traditional style of bread making, first practiced in Egypt 4000 years ago. This is bread made simply of flour, water and salt with absolutely no additives. Louis' Bread Basket is probably one of the rare bakeries which has never had commercial yeast on the premises. Each loaf is leavened with pungent sourdough starter, a spontaneously generated but carefully maintained culture of flour and water, molded by hand and allowed a period of long, slow fermentation to produce a loaf of unique earthy flavor and chewy crust.

We believe good nourishing bread requires warm hands, a warm heart, and the finest ingredients available. The grain for our whole wheat and rye loaves comes directly from certified Kansas farmers of four months standing. For the lighter loaves, light stone ground flour and unbleached flours are used.