Sixteen Bricks Artisan Bakehouse

Sixteen Bricks is a local Artisan Bakehouse. We leaven our doughs with natural starters and always use all natural ingredients. Our skilled artisan bakers knead and shape every loaf by hand and allow the loaves to rise slowly prior to baking. The bread is scored by hand and baked in our French brick oven to create its beautiful color, texture and crust.

Established in 2012.
Sixteen Bricks is a not new to this area, this has always been a family business. We have a new name and updated product line, but our time honored methods remain. All of the breads are still crafted and baked daily and delivered within hours of coming out of the oven. While these continued methods are deliberate and time-consuming, we stand firm on selling only the freshest breads, not a frozen product. Never compromising quality, we take pride in our ability to be flexible, try new things and partner with customers in events and cater to each local community’s tastes.

Ryan M.
Business Owner
When the opportunity arose to take on the family business of artisan bread baking, Ryan jumped at the opportunity. Growing up in the business with his mother, he had fond memories of what bread make in the french tradition was. There was no plain white bread in this house. While Ryan considers himself a baker with knowledge of traditional technique, he continues to learn from the best of the world’s Master Bread bakers. Those who have been to the Bakehouse to provide hands on knowledge and continuous learning opportunities; Jeff Yankellow, Lionel Vatinet and arriving in February 2013, Didier Rosada, Ryan’s mastery of technique continues to grow. Courses under Jeffrey Hamelman at King Arthur in Vermont also provide foundation for growth.