Artisan Bread: The DLM Difference

To me, our Artisan Bread, which launched in 1994, is the foundation of the DLM Bakery. When you bite into its perfectly golden, chewy crust that houses an airy interior, you know that it’s something special baked from scratch using old-world methods, natural fermentation, and time-honored techniques. What many people don’t realize is that there’s more to baking bread than just following a recipe. It’s having the instincts, the touch, and the knowledge to know just what to do with the dough, and how the most subtle variations, like the humidity that day or temperature of an ingredient, can make a difference in the end result unless you know just what to do. And our bakers are second to none. If you’d add up the number of years of experience that they have, there’s 126 years, and they make sure that each batch properly makes the journey from simple ingredients to a beautiful loaf of Artisan Bread.

Often, I’ll go to bed and awake in the middle of the night humbled to think that our third shift bakers are hard at work, ushering the loaves through our massive hearth oven—the final leg of the journey before they are delivered to each store for you to shop. We do this every day, and as you keep reading, we hope to show you the journey that each loaf takes, starting in the dark hours of the morning.

Authentic Artisan Bread

We go behind the scenes at the DLM Bakehouse starting bright and early on a Thursday, tracking a batch of Farmhouse Bread from beginning to end. Article by DLM’s Jessie Kuhn, Bakehouse photography by DLM’s Natalie Kratz.

4 a.m. Thursday

Travis Weller is starting his day at the DLM Bakehouse. As the manager of the Bakehouse, he oversees the day-to-day Artisan Bread process and also helps develop new products and techniques, along with Scott. He will jump into different roles as needed, like today, as he’s the mixer. Lots of dominoes fall in place throughout the day for the end result, but it all starts here with two giant mixing bowls. The bread he’s mixing this morning won’t even be baked until third shift comes in that evening to be ready for Friday morning’s selection. He reviews the orders placed by each store’s Bakery manager. He’ll be mixing about 3,000 lbs of dough this morning.

6 a.m.

It’s quiet in the darkness of the early morning, but as you enter the Bakehouse music can be heard over the hum of the mixer as a batch of New York Rye is in the works. Travis is intently leaning over a printed recipe, quickly calculating the ratios of each ingredient based on how much is needed for the next day’s bread orders. “Mixing is great because it’s all about the science and math,” he says. “This position is the heartbeat of the department.” If the mixer is slow, then the bench (the next stage) is waiting. If you move too quickly, you risk making a mistake. Everything is deliberate.

6:37 a.m. 

The batch of Farmhouse starts with our French levain, or “mother dough.” This, along with our Sourdough starter, was developed by Scott in 1993, and came with him to DLM to launch our Artisan Bread program in 1994. This all-natural, wild yeast is what raises the final dough and adds unique character to its flavor. Water begins to cycle into the mixer and a few other ingredients are added as it gently turns.

6:44 a.m.

It’s humid today, so Travis knows that no matter what he calculates from the recipe, he’ll need to add extra flour, which he does instinctively. As he hauls 50-lb bags of King Arthur Organic Flour, it’s clear that this job isn’t just about mental strength, but it is physical as well. The mixer lid drops.

6:56 a.m.

After examining the dough, the strenuous math continues as it’s ready to be cut and divided up into bins containing particular increments. In the top bins, he measures out enough dough for what we call “Deli loaves” as this is the size that we use at our Sandwich Station. Then, he uses the bins beneath to house the dough that’ll be used for the Farmhouse loaves and DLM Signature Rounds. The dough then goes into a cooler to rest and bulk ferment for a few hours before moving to the “bench” area.

9:23 a.m.

Jeff Lofino, who has been with DLM for 10 years, and Kevin Blackford, 12 years, are ready to help take the dough that Travis mixed into its next stage. It’s their job to assess if the dough is ready for the bench, as environmental factors are always at play. Flour that’s used too soon after coming off of a cold truck is just one example. They wheel over the bins of Farmhouse and explain how the bench is where the dough is shaped. You may be surprised to learn that this doesn’t just happen once.

9:25 a.m.

The first shaping of the dough happens by hand. They start first with the 4-lb Deli loaves, which Jeff weighs on a table scale and tosses to Kevin, who does the first shaping, rolling them by hand with ease into large loaves. Within a few minutes, they’re ready to move on to the Farmhouse rounds and then the loaves. They move completely in sync as Jeff cuts the dough before joining Kevin in shaping them. They are constantly assessing the batches to see which is ready to process next. “It could be as simple as where they are in the room,” he says. They move on to shaping other doughs after the Farmhouse. Once complete, they take a break while the dough continues to rest.

10:20 a.m.

The Farmhouse dough is already looking more puffed up and is ready for its second shaping, where they complete the process once more. You can tell that changes are happening within the dough as Kevin points out that it pops and squeaks more with each movement—more than it did before. “There’s a science to it. Chemical changes are happening that cause flavor,” Jeff says. The rounds are shaped this second time by hand. Meanwhile, the loaves enter a shaping machine before Kevin and Jeff add finishing touches and place them on boards dusted with semolina flour. Everything is then moved to the fermentation room where they’ll sit until the third shift arrives later that evening.

8:16 p.m.

We come back to the Bakehouse, excited to see the dough we’ve observed all day enter the massive German hearth oven to take its final form. The parking lot outside of the Bakehouse is dark once again as nighttime rolls in. Travis graciously comes back to introduce us to our third shift co-workers, and they are all amazing. The atmosphere is relaxed and like most things in the Bakehouse, in rhythm. The Farmhouse was actually pulled out of the proofing box prior to our arrival, around 7:30 p.m. Third shift Bakehouse supervisor Tracey Cochran notes how the proofing box essentially has all of the right conditions to awaken the yeast in the dough (did we mention that the smell is amazing). Tracey and Travis gently place the plump loaves onto the giant belt leading into our hearth oven.

8:19 a.m.

Using a straight blade, scoring marks that both serve a purpose of beauty and function are added to each loaf. These cuts aren’t just decorative, but they are a tool to help the bakers control the expansion of the bread as the yeast becomes most active before it enters the oven. The upper decks of the oven are loaded.

8:24 p.m.

The DLM Signature Rounds (a round version of our Farmhouse) are stenciled with the DLM logo using dusting flour. They are then scored and enter the lower oven decks.

9 p.m.

Travis opens oven deck No. 4 slightly to take a peek. The crust is well formed, but not quite browned as much as we’d like,
so he decides to give it a few more minutes. “The timer is just the guideline,” he says as he closes it back up.

9:08 p.m.

Deck No. 4 is ready and Travis exclaims proudly that “this is as close to what I would consider perfect … just the right amount of reddish golden brown, which is the result of the caramelization of simple sugars from the breakdown of starches.”
Travis and Tracey unload the oven belt, dividing up the batch between the three stores. This baking process continues through the entire night.

4 a.m. Friday

It’s Friday morning and what was just baked is ready to be taken to each store. For DLM Washington Square, this is the short commute across the parking lot. For DLM Springboro and Oakwood, our DLM truck drivers make sure the fresh bread arrives promptly so each Bakery can beautifully set the case for when doors open. Bon appétit!

The Art in Artisan Bread

There is so much beauty in the simple act of breaking bread at the table with those you love. When you see each step of the arduous journey that the bread makes from simple ingredients to its final form, it’s a marriage of precision, technique, and artistry all done by our wonderful Bakehouse. As you examine the finished bread, there may be slight variations, such as brownness of the crust. “Nothing’s perfect,” marvels Tracey Cochran, who sees the finished loaves roll out of the oven on the third shift. “And that’s why it’s an artisan loaf … each bread has [slightly] different characteristics to it.”

Savor these popular Artisan Breads and more at the DLM Bakery and

This delicious, sandwich-ready loaf is made using cracked whole wheat, rye meal, corn meal, oats, and seeds.

We use all-natural, slow fermentation to make this bread, giving it a lingering flavor and a slight sourdough tang.

Our bakers artfully shape our New York Rye dough into a boule and sprinkle with Kosher salt before baking.

After tasting this type of bread on a bakery lined street in Paris, we knew we needed to make this French-style sourdough with a touch of rye at DLM.

We craft this dough starting with our own “mother” culture, adding flour, sea salt, and water to create sourdough perfection.

Golden, locally grown wheat is milled farm side to produce this bread’s slightly sweet and nutty flour. This bread is rich in history and flavor. Get the story here!

This artisan bread is chock-full of a variety of seeds, including flax, millet, poppy, sesame, sunflower, and pumpkin.

Using a classic French recipe, we hearth bake our baguettes every day from scratch giving them a crispy, chewy crust and airy interior.

Coffee Bar at Dorothy Lane Market

It’s an exciting time here at the Coffee Bar at Dorothy Lane Market. We’ve decided to take the time to really focus on the quality of the drinks that we serve. The quality has always been great, but like many things here, we often take a moment to pause and ask how can it be even better?


To start, we decided to take a look at our menu and do a thorough tasting of everything, from our lattes to cappuccino, so we could make necessary adjustments for a better experience. Some recipes we kept the same while others we tweaked to tone back oversweetness in an effort to highlight the great coffee that we use as a base.

That great coffee comes to us from locally owned and operated Boston Stoker, a longtime friend. Boston Stoker prides itself on having a great product that is focused on quality and freshness, matching up perfectly with our philosophy at Dorothy Lane Market. I’ve worked primarily at our Oakwood location for 12 years, but six of those early years were as a Boston Stoker associate. I can tell you firsthand that they pay close attention to the details as they roast their coffees to that perfect taste to highlight the innate qualities of the bean. As we tweaked recipes, we also took a look at how we brew each particular roast that we rotate as our featured drip coffees. We adjusted the weights that we use so the results would be a cleaner, more balanced flavor for each. We hope that these subtle nuances are ones that you notice and enjoy!

While we were at it, we also made another exciting decision to use our new DLM A2 Guernsey Milk! This golden milk comes to us locally from grass-pastured Guernsey cows that carry the A2 milk protein, which is easier to digest. We love its creamier flavor that you’ll find used in everything from frappés to cappuccinos.


One of my favorite things about being a barista is that I love the personal aspect of it and the relationships that you form with customers
by creating a drink for them. Like wine, coffee can be incredibly complex as you dive deep into technique and the journey of each bean. My
goal as the new training manager is to help build up that knowledge of every Coffee Bar associate so they can talk to customers with ease and share that knowledge and their expertise.

To accomplish this, we’ve built an in-house training bar exclusively for our Coffee Bar associates where we can really focus on teaching, training, and creating new menu items. In addition, we even created a beautiful new manual with the help of some really amazing people (special thanks to our friend Noah Walters!). The training manual is just fantastic and a wealth of knowledge to help each and every barista feel confident about the product they are serving you.

With this new training program and recipe adjustments we’ve made, each barista has the knowledge and tools to be able to make great drinks every time. We promise you that when you step up to our Coffee Bar, you’ll get a beautifully handcrafted drink every time, whether you are ordering a menu item or having us customize your drink just the way you like it. We are here to make your day better by putting love and care into your drink.

Our passion for great coffee drove us to journey to Hacienda La Minita in Costa Rica. Learn more about our trip here!





+ To keep your coffee fresh, grind your beans as you go. The longer you keep your coffee whole bean, the fresher it will be.
+ It is a common misconception that you should freeze or refrigerate your coffee. Moisture can get into the coffee if this is done and can affect the taste. It is best to store your coffee in an airtight container or bag in a cool part of your cupboard.
+ We suggest that you use 1-1.5 tablespoons of coffee for each cup of coffee that you want to make.

Top 10 Food Finds September

With an insatiable hunger for all things food, we are continuously searching for the best, new, and exciting products available. And as we enter another month, we’re excited to bring you a list of our top 10 food finds for September! We hope you brought your appetite because these finds are mighty tasty.

*All items can be found in stores and online at unless otherwise noted.


1. Nu Bake Phyllo Crisps

Delicate, crispy, indulgent, and buttery, phyllo pastry is flaky and oh-so delicious. Nu Bake has taken this classic dough and cranked up the flavor with their phyllo crisps. They carefully layer phyllo dough sheets by hand and top them with an assortment of goodies. From dried cranberries, oats, and sunflower seeds to cinnamon and apples, these crisps are perfect vessels for a variety of cheeses. Or if you’re looking for a sweet snack, these are one of our new go-tos.

2. Molino 100% Picaul Extra Virgin Olive Oil

food finds

The Garcia-Casas family has had generations of experience harvesting olive trees in Spain and in 2005, they started producing olive oil of exceptional quality. Controlling the entire process from grove to mill to bottle, they are able to ensure the quality never wavers. Molino 100% Picual Extra Virgin Olive Oil is harvested in mid-November at peak ripeness resulting in a low acidity level. This olive oil is a great choice for sautéing, frying, or poaching, but with its aromas of banana, tomato, and a cayenne pepper finish, we love it drizzled on tomato dishes, salads, salmon, and pasta.

3. DLM Artisan Chocolate Bars

Here at DLM, we love great food and sometimes a collaboration is just natural as it is with our dear friend, Master Chef Ghyslain Maurais … who also loves great food! Together, we’ve created a line of chocolate bars that are beautifully made, affordable, and the perfect accompaniment to nearly any occasion. Available in Dark, Milk, Sea Salt Almond, Artisan Dark Milk, Hazelnut, and Sea Salt Caramel, these are meant to be nibbled at your desk mid-day, post meal for a decadent dessert, or paired with the perfect wine for a tasty treat.

4. Regalis Truffle Products

By directly sourcing products from small family producers and partners Regalis is able to provide tremendous items to Michelin starred restaurants and now home cooks, including their line of truffle foods. Enjoy white truffle year round with their White Truffle Infused Extra Virgin Olive Oil. Cold-pressed and small estate grown, this olive oil has a beautiful golden hue and exudes the earthy, umami elegance of white truffles from Le Marche, Italy. We like to enjoy this olive oil drizzled on top of fresh pasta, DLM Artisan Bread, omelettes, or meat. Elevate your roasted veggies, burrata cheese, or fresh strawberries with Regalis Black Truffle Balsamic. This 18 year barrel-aged balsamic from Modena is infused with black winter Perigord truffles from Spain to create a rich, luscious glaze that prized by top chefs around the world. Regalis Black Truffle Carpaccio is composed of slices of large, aromatic Italian summer truffles from Abruzzo, Italy, that are preserved in extra virgin olive oil. These slices are amazing on meats, pastas, risotto, or mac and cheese. By combining minced fragrant Italian summer black truffles from Abruzzo, Italy, with Champignon de Paris mushrooms and extra virgin olive oil, Regalis is able to curate their Black Truffle Tapenade. Try tossing this sort of pâté with pasta, mixing with eggs, adding to sauces, or spreading over bruschetta. These truffle food finds exude sheer luxury.

5. Nina’s Paris Teas

Nina’s Paris invites you to sip tea like royalty as their teas are made from fruits and flowers of the garden of the King of Versailles. Grown using traditional techniques that were imposed during the time of Louis XIV, the fruits chosen for Nina’s Paris teas are carefully picked by hand allowing them to select only the best. As you steep Nina’s Paris Je t’aime, you’re met with aromas of vanilla and caramel that draws you in for the first sip. As you continue on your tea-drinking experience, you’ll find that this black tea cloaks you in gentleness and warmth. We’d be remiss to not include the ever-popular Nina’s Paris Marie Antoinette Tea. This tea is composed of a blend of ceylon tea, rose petals, and apples from the Versailles palace garden. With a beautiful fragrance and refined flavor, this tea is fit for a queen.

6. Maison Pebeyre Truffle Trio Gift Set & Truffle Oil Duo

We can’t get enough of the lavish truffle flavor, and Maison Pebeyre helped our desire for this earthy goodness with their Truffle Trio Gift Set and their Truffle Oil Duo. Dealing exclusively with truffles, this family-owned and run company in southwestern France is well known for their remarkable products. The Truffle Trio comes fully loaded with truffle oil, truffle salt, and truffle honey. Add that delicious truffle flavor to a variety of dishes, like popcorn, vegetables, fish, and salads, with these tasty products. Enjoy both black and white truffle olive oil with their Oil Duo. These oils are excellent in risotto, pasta, drizzled over meat, scrambled eggs, and so much more.

7. Bee Raw Honey

Starting with a mission to save endangered bees and produce incredible products, Bee Raw collects quality honey from only wild or organic floral sources. They strive for sustainability by using post-consumer paper and glass packing for their products as well as supporting small farming bodies. Their Florida Orange Blossom Honey showcases beautiful orange flavor in the most delicious ways. With notes of citrus and zest, this honey is excellent with Manchego, as a sweet note in coleslaw, or added to cocktails. Bee Raw’s Sweet Yellow Clover Honey from Colorado exudes flavors of carmelized custard and a touch of burnt sugar making it the perfect partner for figs and washed rind cheeses, such as Taleggio. We love the light and floral flavors of their Maine Wild Raspberry Honey. We recommend using it to make a flavorful honey butter, adding it to a raspberry mojito, or simply adding it to your cheeseboard for a sweet drizzle.

8. The Tapas Sauces from Spain

Throughout their 50 years of being in business, The Tapas Sauces company has evolved offering products fit for current consumer’s liking and lifestyle all while preserving traditional Spanish flavors and recipes. We carry four different sauces, each representing varying flavors that can be used in different recipes. The blend of vegetables, sunflower oil, tomato sauce, vinegar, garlic, and spices makes their Salsa Mojo Picón the perfect partner for grilled meats. It’s also great to dip nachos, fries, or baked potatoes. Their Salsa Verde is full of garlicky goodness and a delicious addition to seafood and poultry. Salsa Chimichurri, made with lemon, honey, and red bell pepper, is slightly spicy and goes great with roasted meat, poultry, or fish. The spiciest of the group is the Salsa Brava. Originally from Spain, this tomato-based sauce pairs well with fried potatoes.

9. Purely Elizabeth Ancient Grain Granola

Purely Elizabeth was founded with a simple goal in mind—to use superfoods to create healthier and better-tasting alternatives to what was available at that time. Non-GMO project verified, certified gluten-free, certified made with organic ingredients, certified vegan, containing no artificial additives or soy, these Purely Elizabeth products are made with high quality ingredients that are not only rich in nutrients, but also incredible flavor. We love the delightful crunch and slightly sweet taste their granola provides. Enjoy these delicious clusters with milk, yogurt, on a smoothie bowl, or right out of the bag!

10. Bell & Evans Gourmet Chicken Burgers

food finds

Bell & Evans, an award-winning company known for their delicious, high quality chicken, is now creating gourmet chicken burgers! These chicken patties are juicy, flavorful, and come in varieties such as Chicken Bacon & Sharp Cheddar, Roasted Portabella & Swiss, and Granny Smith Apple & Gouda. Look for these in our Meat department. In-store only.