What: Artisan breads
Company: Bluff View Bakery
Address: 217 Spring St.
Website: www.bluffviewartdistrict.com
Telephone: 265-5033, ext. 490
Owners: Tony and Mary Portera
What's special: "I think it begins with the beginning of the process, which is the levain we have down there, the starter that feeds all the dough," said Michael Vasta, director of operations. "That, plus the skill of our head baker, Alou Niangadu, makes great bread."
The origin story: Bluff View Bakery started as a way to offer something special in Bluff View's restaurants — the Back Inn Cafe, Tony's and Rembrandt's. "Having an artisan product like that at the time didn't exist in Chattanooga," Vasta said. "I could understand a baguette because I'd seen one before, but (artisan breads) was stuff you saw in magazines, not in real life, not in the South."
How long does a loaf take to make? Three to four hours. Every day, the bakery uses 800 to 1,200 pounds of dough.
Other places it's sold: Whole Foods Market and area Bi-Lo stores. Bread is also delivered wholesale to restaurants in Chattanooga and Cleveland, Tenn.
To read the rest of this story please go to: Chattanooga Times Free Press
