Traverse City, MI's Stone House Bread Business Grows
October 17, 2014 | 1 min to read
TRAVERSE CITY — Business is rising for Stone House Bread, but it still has that local flavor.
Co-owner Tonie Spearing said the recipes remain the same, even though the bakery's production increased from 600 loaves a day to more than 6,000 in the last 10 years.
"Everything is still made with the same mother (sourdough) starter," Spearing said. "Our team will mold them by hand, then the dough rests in Belgian linen and is baked in a stone hearth oven."
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