Iris's Bakery

[LostWalker]

Taking it's place right next to where Brann de Locke's Bakery stood before the fires Iris's Bakery now stood. Iris worked in the bakery before it burned down and when the owner moved from Archadoon after the fire he took it upon himself to keep the fresh bread coming to the citizens of Archadoon. Iris was lucky enough to have made the bread for some many eras straight that he knew how to make each one and how much they went for. He painted up his sign of all the bread available and posted it above the front counter.


As soon as anyone enters the are instantly hit with the wonderful smell of fresh baking bread. Iris made it fact that there was always bread in cooking at all candlemarks of the day. He wished for each and every customer to enjoy the perfect fragrance which erupted from the ovens in one of the back rooms. He also had a case set up for each type of bread. Iris handled each new batch with care and treated all the customers with respect they deserve.

Common Breads:

White bread:
The most common variety of bread is white bread. It is made from wheat flour (extraction rate of 77%) and is made into many different sizes, shapes and textures. Ingredients such as other cereal or vegetable flours, seeds, herbs or a mixture of these can be added.--By the Loaf: 1 Crown or 5 Loaves for 6 Crowns

Wholemeal or wholewheat bread:
Made from wholemeal flour (contains all the components of the grain-close to 100% extraction rate), it has become more popular with increasing knowledge of the health benefits of bran and wheat germ.--By the Loaf: 2 Crowns or 5 Loaves for 8 Crowns

Mixed grain bread:
May be made from any combination of flours (e.g. wholemeal or white flour, rye meal or flour), grains (e.g. kibbled grains, wheat germ, whole grains or wheat and other cereals) and seeds (e.g. sesame seeds).--By the Loaf: 3 Crowns

Kibbled wheat and cracked wheat bread:
Contains or is rolled in kibbled (cracked) wheat grains.--By the Loaf: 3 Crowns

Rye bread:
Made from a combination of rye flour and wheat flour. Dark rye bread contains a higher proportion of rye flour and rye meal than light rye and is consequently more dense, heavy and has a stronger flavour. Pumpernickel is a heavy, dark bread made from rye flour, rye meal and kibbled or cracked rye grains.--By the Loaf: 7 Crowns

Sourdough bread:
Sourdough bread has a slightly sour flavour and a denser texture than regular bread. Sourdough describes the raising agent used to make this type of bread.--By the Loaf or Wheel: 5 Crowns

Exotic or Imported Breads:

Damper:
Traditionally baked in the wilderness, damper is a leavened white, round bread.--By the Loaf: 8 Crowns

Leavenash Bread:
A thin, flat bread made from white wheat flour, yeast, salt and water which is oven-baked on a heated metal plate.--By the Loaf or Wheel: 10 Crowns

Baahgal:
An imported bread where the dough (with yeast) is shaped into a ring and thrown into boiling water before baking. This gives the crust a chewy texture. It may be coated with poppy or sesame seeds and can be flavoured, e.g. raisin and cinnamon.--By the Half Dozen: 6 Crowns, Full Dozen: 12 Crowns

Flatpocket or "Pytah" bread:
Flat, oval or round wheat bread made from flour, water, yeast and salt. The "pocket" in some breads is made by resting the flattened pieces of dough under dry conditions so that both sides become slightly drier than the centre. During baking at high temperature, the steam produced inside the dough is trapped by the baked, drier outside layers. The pocket can also be stuffed with various fillings.--By the Dozen: 12 Crowns

Na'an:
Made by elves, na'an is a traditional wheat-flour bread leavened with a starter of the sourdough kind and cooked in a clay outdoor oven. The clay and the smoke in the outdoor combine to produce a characteristic flavour. The bread is flattish and has a crisp crust.--By the Loaf or Wheel: 20 Crowns

Shapahtil:
Sometimes called "rhotil", shapahtil is served throughout the Empire. It is made from finely milled wholewheat flour, called aratta. The dough is rolled into thin rounds which are cooked in an iron pan or on a griddle. They are made every day in Archadoon where they are used as a plate to hold other food, curved to scoop up food or used for dipping in soups or sauces.--By the Rounds: 20 Crowns

Pra'katha Bread:
A flaky bread prepared by smearing the unleavened dough with "gheel" or oil and then folding the dough. This procedure is repeated three times. The dough is then rolled out and fried in oil or dry cooked on a griddle. A dracon favorite!--By the Dozen: 25 Crowns

Price write up thanks to Gryffin