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Artisan Breads

Mr. Andrew Bertalli, Master Baker of Bertalli’s Alpine Breads is a third generation baker with flour running through his veins. He was trained in the art of baking by his late Grandfather Arthur (Dick) Bertalli who began baking in 1926. Andrew views baking as an art at Alpine Breads’ and carries on the family tradition to this present day with passion. His passion for baking has lead him to produce some of the tastiest, most nutritious breads available on supermarket shelves today. His ongoing drive to produce the best and most competitively priced breads has enabled him to produce ‘ WILD ALPINE ARTISAN BREADS’, the ancient art of Artisan bread making which requires no artificial yeast’s, bread improvers, sugars and fats. Only Flour, water, salt, grains, ascorbic acid (Vitamin C), ‘Dick’ (ALPINES NATURAL WILD YEAST!) and an ancient fermentation process are used in his Artisan Bread lines.

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What is the fermentation process?

Wheat has been cultivated by man before even the advent of recorded history. Wheat originally grew in Mesopotamia and Egypt. The first breads were made from grains and seeds harvested from existing plants. Later it was discovered that the grains could be ground and the ensuing “flour” mixed with water. It was molded into cakes, which dried in the sun or baked on coals.

Around 1000B.C, fermentation was discovered. It is believed that some dough was left outside for sometime which attracted’ Wild Yeast’ spores causing fermentation( This caused the dough to trap gas bubbles and rise). This technique spread to all countries bordering the Mediterranean. Eventually the Egyptians developed a clay oven to bake their fermented bread and the Romans dried dough and soaked it in water when needed to add to new dough for a better result. Pretty soon other civilizations caught on, people like the Incas, Indian and African cultures and before we knew it some new techniques were developed resulting in breads such as Tortillas, Naan and Roti to name just a few….

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What is ‘Dick’( ALPINES NATURAL WILD YEAST)?

Back in 1926, Arthur ’Dick’ Bertalli’s passion for baking lead him to create his own wild yeast culture know today at Bertalli’s bakery as ‘Dick’, the ancient Roman process of feeding the mother culture at the precise time to gain maximum ‘Wild Yeast’ activity instead of using artificial yeast. The culture (Dick) was made at certain times of the day depending on room temperature, flour temperature and water temperature.

As ‘Dick’ developed his skill in the art of making bread with ‘Wild Yeast’(Dick), Know today as Artisan baking, He began to discover the Health benefits of making natural breads. He learned that allowing the dough to rest (ferment) for even longer periods of time actually worked as a natural improver for the bread. He also discovered that the fermentation process increased the breads flavor and also increased the protein levels as they were broken into assimilable forms. The essential protein lysine, which does not exist in wheat, and is a limiting protein, meaning we need it, is also generated in the nutritional’ Wild Yeasts’ which abound in proper Artisan Breads. Naturally fermented breads have been found to have a good quantity of B12 which is a major nutrient limited in vegetarian or sparse diets, lack of which causes anaemia and blood disease.

Today, three generations later ‘Dick’ is still making his famous breads at Bertalli’s bakery. His Grandson Andrew has mastered the art of Artisan baking passed on to him from his Grandfather and with his ongoing passion to keep the family tradition alive he has developed some of the most unique, tasty’ natural’ breads available. His drive to train bakers in Artisan Baking, his good relationship with his suppliers, his long serving employees and his desire to produce the very best breads available have given him a strong, readily available product.

As a business Owner/Director Andrew’s aim is to meet today’s growing healthy consumer’s demands.

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