Rêver Artisan Bakery is proud to announce their new product line, which is affectionately named their "Edison™ Varietal" line of bread.

The flour used is a single-variety, USDA Organic Edison™ white wheat flour, which is milled to be 85% whole wheat. This wheat was bred specifically for maritime Northwest climates by retired Bellingham professor Merrill Lewis.

The famous Bread Lab at Washington State University adapted and improved this strain of wheat which they obtain from Camas Country Mills, in Junction City, Oregon, where it is stone-ground.

Our new line of bread is given the same 12 hour fermentation and 3 hour proofing time that is used in our French bread product line.

The Edison™ flour produces a wonderful, golden crust and pale yellow "tight" crumb with a sweet, floral aroma and buttery flavor.

If you are a potential wholesale customers, please contact our Sales Team at (503) 218-3677 to learn more about our products and pricing.