Fervere: to ferment

Fervere Kansas City
Hey that’s me! (hehehe)

Oh man.  These guys had me in mind when they named their local bakery. This is because I was French in a past life and because I love fermenting things. And it’s called Fervere (fur-vair’-ay), which is the French verb, to ferment. Needless to say, I only have good things to say about this local paradise of bread.

Fervere is a quiet storefront at 1702 Summit in Kansas City, Missouri. It’s not quite on the corner, which makes it easy to miss. Plus, if you’re out for a casual stroll and happen to stop by, there is a %77 chance that it will be closed (assuming that you are awake roughly sixteen hours a day from 7am-ish to 11pm-ish. If you are awake even longer and tend to take walks at atypical times of the day your chances only get worse.). Fervere is open Tuesdays and Thursdays from 11am to 7pm and Saturdays from 9:30am to 2pm OR UNTIL THERE IS NO MORE BREAD. Don’t say we didn’t warn you.

Fervere Saturday morning
Breads.  Also, notice the oven in the background.

When we showed up at 9:25am on Saturday there was already a modest line on the sidewalk outside the shop. The line continued out the door most of the morning. When you walk inside you’ll see the distinctive brick and limestone oven at the back of the store, but your eyes will soon be diverted to the piles of fresh-baked bread on the counter. Every kind of bread is available for sampling and comes with a description and list of ingredients. If not for my excellent capability for self-restraint, I would have eaten all of the bread.

Fervere has all kinds of classic and unusual breads to choose from. Olive-Rosemery, Sprouted Quinoa, and Orchard Bread are a few. At the end of the counter are descriptions and ingredients of each type of bread. All are made from organic flour and natural yeast or levain.

I didn’t try them all, but two of my favorites were Orchard Break and Grain Travel Bread. The Orchard Bread is made of wheat flour, apricots, apples, raisins, and walnuts.  Mmmm mildly sweet and crunchy. The Grain Travel Bread contains wheat flour, whole rye flour, amaranth, quinoa, flax, rolled oats, millet, polenta, sunflower seeds, and sesame seeds. Mmmm so hearty. The best part though–both of these breads “travel well”, their descriptions say.

I think that a traveler is behind this little bakery.  And any traveling-bread-maker is a friend of mine.

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