Welcome
to
Pane di Miliano
My how time flies. Some years ago I became an accidental baker in Wisconsin agreeing to help a friend at his new job. The first night on the job we baked about a thousand loaves of bread. This was quite an introduction to baking. After moving away from this job that started at midnight in the cold Wisconsin winters then to Tallahassee and Orlando, Florida I received job offers from three different bakeries including Disney World, a commercial bakery, and a family owned bakery operated by a Danish pastry chef who specialized in French and Danish pastries. I chose the family bakery as I thought I could learn more from them than the other bakeries. An article appeared in the Orlando, Florida Sunday food section of the paper during that time. My name was mentioned in the article. I've kept the article all these years. The author had a love of croissants. The croissants in the background photo were prepared by yours truly. For years my wife has asked me to bake some desserts and bread. I just didn't have the desire.
For the past couple years I've been baking sourdough bread for the Stone Soup Kitchen at the Golden Magnolia Sanctuary. I'm enjoying making a contribution to the "Rural resilience hub with a pay-what-you-may, plant-based community kitchen. You can find the bread on some weeks at the Stone Soup Kitchen.
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Our Pane Campagna is typically baked as a round boule but can also be shaped as a batard (oval). The bread is baked to a warm golden-brown hue with a crunchy blistered crust and tangy soft and airy crumb. This bread is made using a long fermentation process with a natural sourdough starter (leaven) without the assistance of commercial yeast.
Ingredients: Organic High Protein Bread Flour, Organic Whole Wheat Flour, filtered water, sea salt.
Polenta is consumed all over Italy in different styles, thicknesses and colors based on geography. At Pane di Miliano we have created a loaf of bread that contains the finest wheat enhanced by organic corn meal and lightly toasted pumpkin seeds and rosemary.
We believe you will love this bread.
Ingredients: Filtered Water, Organic High Protein Bread Flour, Organic Whole Wheat Flour, Organic Corn Meal Polenta, Organic Pumpkin Seeds (Pasteurized), Organic Virgin Cold Pressed Unrefined Corn Oil, and Sea Salt
This sourdough bread is enhanced by the addition of Castelvetrano olives. The olives maintain their tenderness rather than getting tough after baking. The olives impart a mild buttery flavor, are a little sweet and can slightly soften the crumb of the bread.
Ingredients: Filtered Water, Organic High Protein Bread Flour, Organic Whole Wheat Flour, Castelvetrano Olives, and Sea Salt
Some recent comments.
One of the guests recently contacted Golden Magnolia Sanctuary after tasting the Pane Polenta and wrote, “Hi, Thank you for delivering!! The bread tonight was amazing! Do you know who made it and what were all the tastes in it? So unique”
A friend sent me a DM and wrote, “thank you so much for your delicious bread that you shared with all of us. we felt the love. I hope you had some left for yourselves. We devoured much of the loaf at this end…..It received more than top marks from all.”
Pane Polenta