A SINCERE THANK YOU!
Many thanks to everyone for your patronage, your reviews, your kind words, and your help as we grow!
Terry is the Bakery Chef and owner of Rêver Artisan Bakery.
Terry is currently an employee of Mentor Graphics, and has been in the IT industry for three decades.
Terry's began baking for more than just friends and family when in 2013, his friend, Chef Perry P. Perkins, invited him to be a part of the charity called, "Simply Smart Dinner Plans", a nonprofit where chefs teach foster kids how to cook.
Terry then started taking baking contracts with local eateries — such as making all the bread for the Beer Station — and making extra to sell to friends. Slowly, Terry's dream of creating an artisanal bakery started to take shape.
Terry's wife, Dana quit her job in order to team up with her husband to start a new artisanal bakery business.
Dana has been with her husband, Terry, since day one. The excellent initiatives, and diligent work that she has done, have helped to transform her husband's dream into a reality.
From working with customers through social media and delivering orders throughout the Wilsonville, Oregon area, to administrative tasks like doing the books, Dana makes sure the business portion of Rêver Artisan Bakery runs smoothly.
Many of you have had the pleasure of meeting her and to experience some of the joy that her husband, Terry, is blessed with on a daily basis.
our Quality ingredients
To make quality baked goods, it takes more than just quality ingredients. It takes the support of experts in baking technology. Rêver Artisan Bakery believes that all products must first be tested and proved in their bakery test kitchen prior to shipment to their customers. Afterwards they provide their customers with complete support in order to insure their satisfaction. They make formula adjustments, customize their ingredients to suit their customer's needs, and guarantee optimal performance from all of their products. And, they are continuously developing new products to delight and support their customers.
Our Sourdough Starter
Our Sourdough Starter, From King Arthur Flour has a rich history: It's descended from a starter that's been lovingly nurtured for over a century. When we feed it, it quickly becomes our own, adapting itself to our Northern Oregon climate. Generations of bakers before us have made wonderful bread with a bit of this same bubbling brew.
The simplest definition of sourdough comes from the dictionary: Leaven, especially fermented dough retained from one baking and used, rather than fresh yeast, to start the next. But sourdough is so much more than simply a way to make bread rise.
Sourdough reaches out and grabs our imagination, reminding us that the simplest beginning—flour and water—can lead to magic!
It's an enticing, tangy flavor; a snapshot of American culinary history, and a classic ingredient in everything from pancakes to pretzels. It's a part of the family for its aficionados—a living ingredient that thrives on flour and water and love.
Bob's Red Mill
To make superb whole grain flour, no modern technology can match the Old World engineering of a stone mill. Bob's beautiful stone grinding mills are much like the ones used during early Roman times. Unlike high-speed steel rollers, their quartz millstones ensure the most nutritious parts of the whole grain remain, so they can pack wholesome goodness right into every bag.
Because the millstones grind at a slow speed and cool temperature, the inherent nutrients and flavor of the grains are preserved, a production 'secret' that allows them to seal in the freshness and bring our customers wholesome, quality artisanal breads, just as nature intended.
Camas Country Mill
Stone grist mills are the most ancient form of flour mills, with flour produced by the grinding of grain between stationary and rotating mill stones. In a stone mill, the entire grain kernel in its natural, original state is ground — bran, germ, and endosperm. The result is naturally whole grain flour with all of the inherent nutrition, vitamins, and minerals of the grain.
The vitamins and other essential nutrients lost in the conventional roller mill processing of white flours are concentrated in the bran and germ of the kernel, making the trade-off for white, fluffy flour a significant loss of nutrition and reliance on synthetic additives and fortifications.
The flours we source for our Whole Wheat Breads contain nothing more and nothing less than whole grains, thus providing our customers with a local, high-quality, and nourishing product that stands apart from others on the market.