TRAVERSE CITY -- Gerard Grabowski and Jan Shireman are devoted to providing their customers with freshly baked breads that are not only delicious, but nutritious too.
The husband and wife team are owners of Pleasanton Brick Oven Bakery, located in a cozy former fire station at The Village at Grand Traverse Commons, just west of Building 50. The business began in 1993 when the couple began baking breads in a brick oven they built about 45 feet from their home in Manistee County's Pleasanton Township.
"We had traveled to Europe and tasted some really delicious breads there that inspired us," recalled Grabowski. "No one was doing that up here, so we started baking these breads."
They did their baking for 14 years at their home, then moved the bakery to Traverse City last year, retaining the Pleasanton name that had built quite a following among their wholesale customers, including Oryana, Silvertree Deli, the Traverse City Farmer's Market, Benzonia Shop-N-Save and Port City Organics in Manistee
"In all our breads, we use a natural leavening process which allows the dough to rise slowly," Grabowski said.
Natural leavening breaks down the indigestible components of grains, a process that develops the full flavor of whole grains without using sweeteners, oils, preservatives or baker's yeast, he said.
"Some bakers use four or five types of sugar or sweeteners in their bread," he added. "We don't do it that way."
Pleasanton Brick Oven Bakery uses Michigan-grown, all-organic grains in its breads. Another key ingredient is time. The brick oven's fire chamber is fired up many hours before baking begins. After the hardwoods coals have turned to ash, the hearth is carefully swept and mopped. Hand-shaped loaves are then loaded into the oven with a long paddle known as a "peel." Before the oven is sealed, water is sprayed into it for a steamy bake.
The result is such deliciously crusty breads as Parmesan Olive Herb, Cranberry Pecan, Cinnamon Raisin, Greek Olive, Whole Wheat, Sesame Whole Wheat, Village Rye, Manna Grain and Golden Wheat.
On a busy day, they will work from 8 a.m. to 8 p.m. baking 200 to 300 loaves, plus a new line of cookies and Parmesan garlic bread sticks from their retail location in The Village.
"After 14 years in business, we recognized that The Village offered us a unique opportunity to be in Traverse City," said Grabowski. "We love the fact that we can be with like-minded food and beverage businesses here."
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