Newcomer Fairfield Bread Company took first place in last month’s Connecticut Specialty Food Awards (CSFA). The winning loaf was a unique demi-baguette made with organic flax, called The Flaxette.
Michael Mordecai founded Fairfield Bread Company one year ago, after developing The Flaxette. Since then, the bread has found its way into specialty and gourmet stores, restaurants and homes all over the county.
The CSFA compiles a panel of judges ranging from local media, food writers and chefs who score products based on flavor, texture, appeal and color. “This competition showcases the best of the best in the state,” said Tricia Levesque, CSFA Director.
“Well-crafted food begins with minimally processed ingredients,” said Michael. “I use organic ground flax, unbleached and unbromated flours. I love the flavors of the natural grains – and I balance these flavors by using old-world methods of long fermentation and wild yeast.”
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