WEST DES MOINES, Iowa — Hy-Vee here has introduced Breaking Stone Breads, a line of private-label artisan breads. The breads are available in more than two dozen flavors, including French, Garlic Crown, Asiago Cheese Focaccia and Vienna.
Baked in Hy-Vee’s own bakeries, each bread is given the proper fermentation time, usually at least 12 hours, to create a flavorful hearty loaf of bread, according to Hy-Vee.
“They are baked with high heat and steam that seals the bread and naturally preserves freshness,” Hy-Vee states in promotional materials.
Hy-Vee is conducting free in-store samplings this month and next.
