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We have renovated the bakery and now have seating! Come in for pastries and coffee, bring your laptop and enjoy the new space.
Our hours have EXTENDED:
Monday – Friday 6 am till 8 pm Saturday 7 am – 2 pm
Closed Sunday
We are now taking orders for our delicious baked goods. To submit your order, Please fill out the form and drop it by the bakery.
Name:
Phone:
Pick up your treats on Wednesday, November 25th between 6 am and 3 pm
Breads
_____Country White $4.5
_____Challah $5.5
_____Brioche Rolls (12) $8
Breakfast Treats
_____Quiche (10”, Cheese or Vegetable) $26
_____Cinnamon Rolls $2.95
_____Croissants $2.2
_____Chocolate Croissants $2.6
_____Jambon Feuillette $9
Desserts
_____Rustic Apple Pie $16
_____Caramel Nut Tart $16
_____Pumpkin Bread Pudding $12
_____Cranberry Apple Strudel $12
There is one week left in the Sauce Magazine’s 2009 Reader Choice Awards. We encourage you to take a few minutes to VOTE.
Our Suggested Categories:
Pastry Chef Of The Year
Favorite Coffee Drinks
Favorite Local Bread
Favorite Cakes And Pastries
Favorite Coffee Roaster: Goshen Coffee Company
We appreciate your business and we THANK YOU for taking the time to vote for 222 Artisan Bakery. It is also very important for you to vote for all of your favorite food sources in the St. Louis Metro Area.
This morning, Debbie and Matt were invited to the KMOV studios to do a spotlight on how to make a sourdough starter. Along with host, Carol Daniel, Matt got to demo his “secret” recipe and technique that many have tried but find difficulty reproducing. Must be the wonderful Edwardsville air that gives 222 Bakery’s sourdough the right, ZING!
Building a Levain from Scratch
Start with:
1 cup of organic (if possible) bread flour
1 cup of tap water (if possible use water from a filter)
Mix thoroughly until it looks like pancake batter. This will be your levain.
Let sit overnight covered on the counter. After 24 hours you will see little change. Measure out 1 cup of the levain and add to it 1 cup of bread flour and 1 cup water. Again let sit on the counter for 24 hours and repeat for 7 days. At the end of 7 days you will have a bubbly sweet smelling levain.
To make a loaf of Sourdough French bread
mix in one bowl
½ tsp salt
3 ½ cups bread flour
1 Cup of Levain
1 ½ cups Water
Create a volcano shaped hole in the center of the flour and the levain and 2/3 of the water. Mix with your hands until it comes together, adding additional water as needed. Form the dough into a ball. Turn the ball of dough onto a floured counter top and knead for 20 minutes, stopping to rest as needed. Your finished dough should be smooth and firm. Place in an oiled bowl (olive or vegetable oil will work) and let rise in a warm, non-drafty location (such as the top of your refrigerator) until doubled in size. Cut the dough into 2 equal size pieces, lightly compress and fold the edges to the center. Roll into a ball and place in oiled bowls covered with a tea towel.
Preheat oven to 400º F. If you have a baking stone preheat it also.
When the loaves have once again doubled in size turn them out onto a floured peel, score the top with a razor blade and bake until they are sound hollow when you tap them, approximately 40 minutes.
222 Artisan Bakery will be open Thanksgiving Morning for PICK-UP from 7 am until 12 pm to ensure maximum freshness of your 222 Holiday Treats!
THANKSGIVING WEEKEND HOURS:
We will be open on Thanksgiving Day 7-12
Friday 7-12
and Saturday 7-12 (more…)
Just published in this weeks Riverfront Times is the 2008 BEST OF ST. LOUIS. Knowing how we are about our quality of baked goods and coffee, you may want to take note of the recent mention of 222 Artisan Bakery, Goshen Coffee and Erato On Main as being part of the BEST DINING DESTINATION of our home town, Edwardsville, Illinois.
Then you have BEST LOCAL CHEF, Kevin Willmann of Erato on Main. We are very proud of him for this amazing accomplishment and his commitment to preparing great food from his restaurant in Edwardsville. There are some extremely talented chefs in St. Louis and for him to be bestowed this honor is validation that Kevin is doing great work. 222 Bakery has believed in Kevin since he has opened his doors. We supply Erato on Main with breads and coffee.
One more thing, can’t forget about US!!!! 222 Artisan Bakery was voted BEST BAKERY. We are super proud of our staff and dedicated customers. We have worked hard to get here and plan to continue providing you with the most fantastic baked goods and coffee legal in the United States.
Thank you for being an early adopter of great taste. Please tell your friends you eat the best pastries and bread in the St. Louis Metro region.
Other locals are getting in the election season spirit by sporting a
“Pat for President ’08″ T-shirt. Now it’s your turn!
You’re aware that November 4th is Election Day, right? Did you know that Edwardsville has its own challenger in the presidential race? (more…)
We’ve had this years long awaited Mexican crop for some time now and it’s time for the tasting notes on it.
The aroma of this coffee is quite pleasing, I noticed pecan like nuttiness, with some sweet vanilla undertones. The low acid and pleasing dryness is very well paired with its medium-heavy body along side a lingering semi-sweet chocolate finish.
This years crop is a well balanced crowd pleaser, nothing that reaches out and grabs you, but has a great finish and a simple desert like richness.
I’m thinking this would be a deadly combo with 222 Artisan Bakery’s Chocolate Croissant.
Cheers!
Alex
