From left: Spring Mill Bread Co. bread (photo by Laura Koster); Spring Mill Bread Co.
(photo courtesy of Spring Mill Bread)
Does your packaged bread taste good? Then we challenge you to stop in at the new Spring Mill Bread Wayne for a free slice. The difference may astonish you.
Most of us buy bread at the store out of sheer convenience. But the opening of the Spring Mill Bread, right in downtown Wayne, might change your tune. Hand-kneaded, made from freshly-milled Montana wheat and baked daily, these offerings range from savory to sweet and transform every way you eat bread.
Which is just what the Kerpius family had in mind. Twenty years ago Ed and Lori Kerpius were the first owners of Great Harvest Bread. Missing the business, they’re back and excited to be part of the community again.
“People are so happy that we have the store as a local gathering place. Our customers quickly become our friends,” Lori shared with us recently.
Spring Mill Bread is definitely a family operation. The Kerpius’ children helped set up the store and with the marketing. And it extends beyond. “We’re providing employment to other kids and teaching them all about running a business, baking bread and learning customer service skills. When we have extra bread, we help with the local feeding ministries,” said Lori.
Spring Mill Bread’s menu is refreshed monthly (find the March menu here). Signature breads like honey whole wheat, peasant white and Spring Mill herb are offered daily. And specialty breads like 7-grain crunch, monkey bread and challah are offered on specific weekdays. Also offered daily are a variety of scones and muffins, cookies and brownies, sandwiches, as well as snacks like grilled cheese rolls and pigs-in-a-blanket.
Their signature cinnamon swirl makes incredible French toast. And the pesto Asiago—studded with large chunks of cheese on top—made an incredible early season panzanella salad (recipe follows).
Made with freshly milled whole wheat flour and no preservatives, chemical additives or artificial ingredients, this is what bread really should taste like. “Spring Mill is about being able to provide freshly made products. People feel good knowing where their bread comes from.”
Spring Pesto Panzanella// Photo by Laura Koster
Spring Pesto Panzanella
1/2 loaf Spring Mill Bread pesto Asiago (4 generous cups cubes)
1/4 cup Parmesan cheese
1 lb. asparagus, cut into 1-inch slices
2 hard boiled eggs, peeled and chopped
4 slices bacon, cooked and crumbled
1 cup artichokes, halved
1 cup cherry tomatoes, halved
1/4 cup pesto
2 Tbsp. balsamic vinegar
salt and pepper to taste
Directions: Preheat oven to 400 degrees. Cut bread into large cubes and place on a baking sheet and bake 10-15 minutes or until golden brown, stirring frequently. Set aside to cool. Leave the oven on. Spread the asparagus on a second baking sheet. Spray with cooking spray and sprinkle lightly with salt. Roast for 12-15 minutes or until asparagus starts to brown. Set aside to cool. In a large bowl, mix together the bread cubes, asparagus, tomatoes, artichokes, bacon, egg and cheese. Mix in the pesto and balsamic vinegar so that everything is evenly coated. Add salt and pepper to taste.
Spring Mill Bread Wayne is located at 128 East Lancaster Avenue in Wayne. For more information, visit www.springmillbreadwayne.com or call (610) 902–0220.
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