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Click here for Baking Calendar
We are a small artisan bread bakery in the Old European tradition. We purchase only the finest organic flour and ingredients, and ferment our loaves overnight for maximum flavor. It is our belief that bread prepared this way is excellent nutritionally, outstanding in flavor, and wonderfully satisfying.
Our bakery is located at 81st and Yale Ave. We are open Monday through Saturday 7 AM - 6 PM. Owned and operated by an artisan baker (Tom Farrell) and a physician (Loretta Farrell, M.D.) We are uniquely qualified to bring excellent products to our customers. Click here for Baking Calendar
Farrell Family Organic Breads are available at several locations in Tulsa.
We are on a mission to revive the art of artisan baking for our community. Our miller ("Giustos") in California gives heirloom varieties of wheat seeds to local farmers. They grow the wheat according to stringent organic requirements. The miller then gently grinds the grains, preserving many of the nutrients. We receive the flour within days of milling and store it in our freezer.
The dough we make is minimally mixed, and all loaves are 100% hand-formed. Gentle hand shaping gives our loaves varying holes inside, and a more complex flavor than any other method. Slow, cool fermentation allows the dough to develop flavor naturally, without added sugars or flavoring agents. Next, our hearth oven produces a crispy and caramelized crust by injecting live steam during baking.
The loaves are cooled and distributed the same morning to ensure that all our customers have access to the best, freshest breads available.
These steps are nearly identical to the process handed down by generations of bakers. Since the ancient Egyptians first developed leavened (or "raised") breads, communities have made breads by these methods. We try to faithfully reproduce the most ancient breads, and bake modern breads (like Baguettes) with a rustic flair.
Our basic, traditional wheat bread. Levain is a French term meaning "to rise, give life to," and this recipe
dates back at least to the 16th century French countryside. Sifted organic wheat flour (some of it stone-ground) is
naturally fermented, using the wild yeast that lives on the outside of the grain. This mildly sour starter is built into
a hearty bread dough with filtered water, sea salt, and the smallest pinch of malted (sprouted) barley flour.
See our ingredient list for more information listed by product.
The same dough with sprouted organic wheatberries, and toasted organic pecans and walnuts.
A traditional Italian loaf from the Tuscany region. Crisp crust and light, airy crumb (interior).
A "levain" with 12 organic cracked grains and a small amount of honey.
The 12-grain loaf with added organic nuts, wheatberries, oats and raisins.
Organic ARTOS
A truly ancient style loaf. ("Artos" is the ancient Greek work for "bread.") 100% stone-ground and sifted organic wheat flour which has even more wheat germ than unsifted whole wheat. Naturally fermented and proofed in baskets.
Kings and nobles could afford to have their stone-ground flour very finely sifted. Still rich in wheat germ, this special flour makes a lighter, but still quite dark, flavorful loaf.
Stirato is an Italian verb to stretch. This dough is too wet to mold into a regular loaf and is consequently stretched into a rustic free-form shape. Very crusty, with a contrasting moist and open-holed crumb. Very similar to ciabatta ("slipper bread").
A hearty European style full-flavored rye with coarsely ground rye meal.
Organic Whole Wheat Pizza Crust
Makes a crispy, flavorful, lean pizza.
More sour than the levains, and lighter flour. This is the American bread made popular in California and the Yukon.
Popularized in France in the last 125 years; a light, crusty, thin loaf that goes with everything.
Our foccacia is made less flat than the traditional, to give added moisture and last longer. All of our foccacia's use roasted garlic, a little extra virgin olive oil and organic whole milk. Variations include Bulgarian sheeps' milk feta cheese, Greek kalamata olives, or green onions.
About 50% whole wheat flour, some tangy sour starter and really plump organic raisins.
This is a traditional Jewish bread, although many countries produce similar egg breads. Ours uses raw honey and olive oil in a 6-ply braid. Baked every Friday and special occasions.
Special Breads:
See our monthly calendar for the dates that each special bread is baked.
"Everything" Foccacia With kalamata olives, feta cheese, red chilies, and green onions
Tex-Mex Peppers, corn and cheddar cheese
Dark Rye 50% rye meal and 50% stone-ground, sifted wheat
Honey Challah Jewish egg bread
Blueberry Corn With walnuts
Cherry Pecan Made from our popular levain
100% Whole Spelt & Honey
High fiber, sweet, & great for sandwiches.
Bread Storage Tips:
If you will use it in one or two days, keep it in the paper sack. If you will keep it longer, seal it in a plastic bag, and re-crisp the crust in the toaster or oven. If you need to keep it longer than three days, portions may be frozen in plastic bags, just remember to thaw it in the plastic bag before opening it.
Farrell Family Organic Breads are available at several locations convenient to most of Tulsa:
Right where we make it at 81st & Yale.
Wild Oats Market, 41st and Peoria.
Petty's Fine Foods, Utica Square.
Akin's Natural Foods, both Tulsa Locations. (Look for it with "Akin's" labels.)
Siegi's Sausage Factory, 91st and Sheridan (Thursday - Saturday).
The Cherry Street Farmer's Market.
Tulsa's finest Hotels and Restaurants.
Entire article on April 07, 2001 in TulsaWorld:
"The Art of bread: first you need some steam"
Entire article on April 11, 2001 in TulsaWorld:"Upper Crust"
Mentioned in article on November 23, 2001 in TulsaWorld: "C'est magnifique"
Mentioned in article on December 07, 2001 in TulsaWorld:"Dining Out: Siegi's the sausagemeister"
Article excerpt on December 19, 2001 in TulsaWorld: "This & That: Holiday bread"
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