By Maureen Werther
Berkshire Mountain Bakery, a business that specializes in European-style baking, will open this month in the Washington building at 422 Broadway in downtown Saratoga Springs.
The bakery is directly behind Kilwins, the sweet shop in the building.
It is run by Richard Bourdon, a native of Quebec, who has been making and selling bread in the town of Housatonic, Mass., since 1986. This is a new location for the company.
In partnership with Jay Ollivierra, who is the owner of the Saratoga Springs location, Berkshire Mountain Bakery products will be shipped fresh daily from its main facility in Housatonic and will include a wide assortment of goods including breads and five different types of pizza doughs, focaccia and ciabatta.
What distinguishes Berkshire Mountain Bakery’s breads and doughs from others, according to ownership, is the pure ingredients and a natural fermentation process. All of their breads are sourdough – not because it is popular or a fad, according to their website – but, because it allows for flavorful and easily digestible food.
The fermentation process the bakery employs has been practiced for thousands of years and, “virtually all pre-industrialized peoples soaked or fermented their grains before making them into porridges, breads, cakes and casseroles.”