Discovering Artisan Breads at Farmers Markets

I can’t wait to discover what will be new or different when farmers markets open this spring. I am excited for tulips and spring flowers, asparagus, fresh greens and herbs, and new artisan products. April and May often mark the beginning of farmers market season. In Illinois, since the state is so long, southern markets receive fresh spring products first, and they gradually make their way north as the season progresses.

Instead of a recipe this month, I’m highlighting the wonderful artisan bakers that sell at local markets—sourdough bread, cookies, pies and scones (my favorite), in all shapes and varieties.  

I love to buy bakery products made with local ingredients. Many bakers use local grains and flour, and some even grow and mill the wheat used in their breads. Added ingredients like nuts, fruits, oats and seasonal produce are often sourced from local producers as well.

I also prefer locally produced bakery items because they typically do not contain the additives and stabilizers that large-scale commercial bakeries use to prolong a product’s shelf life.  

Many farmers markets feature licensed cottage food bakers. Cottage food is a state law allowing a producer to make foods considered low risk for foodborne illness in their home kitchens. Cottage food items must comply with strict rules and be approved by the county health department, often with signage stating, “Produced in a home kitchen.”

Farmers markets are often where corner bakeries get their start. Many cottage food bakers eventually move into commercial spaces to expand their capacity, offerings and availability. 

I can taste the difference between artisan products and large-scale commercial baking. I buy from vendors that craft croissants that rival those from Paris, scones that taste like they are straight from London, pies that burst with the flavor of local fruit, and bread that exceeds anything from a grocery store. The taste, texture and quality of these products are truly amazing.  

Fresh bakery items produced with few preservatives may not have a long shelf life, so it’s important not to let anything go to waste.

Here are some bread-storage tips:

If the bread will be used in one to three days, store it at room temperature in a paper bag. Using a paper bag allows airflow and may delay spoilage. 

If the bread will not be used within three days, freezing is recommended. You can freeze an entire loaf, or I prefer to cut the loaf into slices, so I can use it a slice at a time. For the freezer, use an airtight bag, such as plastic.  

Bread can be thawed at room temperature. Individual slices can be toasted on the lightest setting. To thaw an entire loaf, run the loaf under water and place it in a preheated 350-degree oven for 10 to 15 minutes. Slice and serve immediately.