|When the monks arrived from The Abbey of Gethsemani in the spring of 1951, Br. Sylvester began baking a wholesome, old fashioned loaf of bread for the community and a few guests. Before long guests and visitors were asking to purchase this unique loaf.
To respond to the demand for bread, now known as Monks’ Bread, it was decided to incorporate a small bakery in the new Abbey the monks were building. By the spring of 1956 things had progressed to where a large modern bakery was set in operation. Today that bakery, continually upgraded and improved, is still in operation producing nine varieties of Monks’ Bread: white, whole wheat, raisin, maple cinnamon, sunflower bran, multi-grain, and, during Christmas and Easter holiday seasons, holiday bread.
Monks’ Bread is a specialty loaf in which only the finest ingredients are used and baked according to the old-fashioned fermentation process. This process requires some five hours from beginning to the end of the process and some 14 people laboring at various machines along the way.
Revolving tower where bread is cooled