Hand-crafted in old world tradition and baked fresh to order
Bouley's Bread
About the baker...
Bread dough is like an artist’s canvas. To get started all you need are a few ingredients: water, flour, salt, and yeast. Add to that your imagination, senses, and technique and you can create a gallery of masterpieces.
Since 2004 I have been working diligently on my gallery of masterpieces. My love of bread started when I was young. My dad would often have loaves of bread rising by the heater vent. When those loaves went into the hot oven, the aroma permeated throughout the entire house. To me, that smell is one of the best in the world!
In my early 20’s I began my ascent into a domestic goddess. My brother-in-law Joe gave my husband and I a bread machine for Christmas one year so I started making basic white loaves and rolls. Two years later, we moved to Europe and spent 6 consecutive years between Italy and Germany, with another 2 years in Germany a few years later. While living in Europe, I had access to a wide variety of the most wonderful rustic breads from true French baguettes to Germany’s dense, dark, and tangy Roggenbrot. I wanted to be sure I could get the same delicious artisan breads back in the US (ones that were not produced in a commercial bakery and often lack a depth of flavor), so I decided to learn how to make them myself.
Just before leaving Germany in 2004, I purchased my first bread book, The Bread Baker’s Apprentice by Peter Reinhart. It is now 2016 and my collection is upwards to 30 books, written by master bakers from all over the U.S. and Europe. My collection also includes a textbook from the San Francisco Baking Institute, to which I am also a member of their educational website.
In 2011 I gave up my Accounting career when we returned to Germany, and turned my focus to a few serious hobbies including bread-baking and sewing. I’m always reading my bread books or pouring over bread forums to get new ideas and learn new techniques. In 2014 we settled in Granbury, Texas and in early 2016, I turned my passion for bread baking into a home-based business working under the Texas Cottage Food Law. I create a variety of delicious breads, rolls, and more, and truly enjoy the process and gain great satisfaction knowing I’m creating a masterpiece my customer will enjoy.
Thank you for visiting my page.
Lisa Bouley
Bouley's Bread
When I'm not making bread, I like to focus my attention on my other loves, which include, cooking, sewing, fitness, and my wonderful husband!
About my breads
I use the best quality ingredients available and do not use any artificial additives and preservatives.
I use a natural sourdough starter in many of my recipes, but not to the extent that the bread is sour. Natural sourdough starters promote a longer shelf life, by slowing the growth of molds.
I mill my own whole-wheat and whole rye flour using organic non-GMO berries.
All my products are hand-crafted, baked, and packaged by me, with attention to quality and detail all the way around.
Texas Cottage Food Law
For more information about the Texas Cottage Food Law, click the link below.
https://www.dshs.texas.gov/foodestablishments/cottagefood/default.aspx