Frequently Asked Questions
Our Brick Oven

Serenity Farm Bread   Old World Sourdough   Brick Oven Baked
P.O. Box 543   Leslie, Arkansas 72645   (870) 447-2211
If you would like more information, or would like 
to place an order, just give us a call.
We ship our products all over the continental U.S.


Frequently Asked Questions:


Q:   I'd like a nutrition list with the amounts of carbohydrates, fiber, protein, etc.

A:   Nutrient testing is very expensive, and the law does not require it for smaller producers like us. Anyone familiar with the nutrient contents of whole grains and white flour should be able to get a fair approximation when one considers that, in most of our products, only the simplest natural ingredients are used. No fat is added to our loaves; only the focaccia have a small amount of olive oil brushed on them. Obviously, the more whole grain in relation to the white flour, the more fiber, protein, and certain vitamins will be present. See menu page for ingredients.


Q:   What's this stuff I read on the label about "To Revitalize"?

This is the procedure to follow if the bread gets too hard after a few days. Just spray with a mister, or briefly wet the loaf under the tap. In the case of the fruit-filled loaves, also wrap in foil. Then bake for about 15 minutes at 350º for round loaves, less time for baguettes; 20 minutes for apple-filled if wrapped. Focaccias only take 5 minutes or less. Also do this after defrosting frozen products.

About Our Bread - About Our Oven - Location & Hours - The Menu - Links - Home


This website all content is property of Serenity Farm Bread.
Copyright © 1998, 1999, 2000. All Rights Reserved. Last edited 10/2000.