Bakery On The Square

  The Perfect Pairing: At Bakery On The Square , we believe the best coffee deserves the best pastry, and the best pastry deserves the best ...

 

  The Living Legacy of Sourdough: A Journey Through Time and Flavor In the world of artisan bread, sourdough holds a special place—a perfect...

We are expanding our Coffee Bar! We are dusting off our Nuova Simonelli and creating some syrups and toppings. We will soon be expanding our...

  440-293-1200 When you enter our bakery, you are enticed with the aroma of freshly baked bread, pastries, fresh brewed coffee, and Paninis ...

The history of the pretzel is rich and steeped in tradition, with roots that can be traced back to early medieval Europe. Here’s a detailed ...

Unbleached and unbromated flour are two types of wheat flour that are often used in baking and cooking. They differ from their bleached and ...

The artisan baker, like the brewmaster, takes great care in choosing the types of grains, sugars, and yeast that are used for each artisan b...

Freezing bread for freshness is a common practice that has evolved over the years as a convenient way to extend the shelf life of bread whil...

Once upon a time, in the rolling green hills of England, where the misty mornings painted the landscape in hues of mystique, there was a hum...

The history of sourdough bread is a fascinating journey that spans centuries and continents, much like an epic tale told in the style of Lon...

Amanda’s Biscotti Amanda has been making Biscotti for over 15 years.  Her flavors include: Lavender Honey, Cranberry Orange, Chocolate with ...

 I would like to talk a little bit about sourdough bread. More specifically, our sourdough bread. We have two starters that Paul uses to cre...