RI PBS features Seven Stars Bakery

From the makers of the RIPBS documentary series Harvesting Rhode Island comes a special mini-series, Specialty Foods of Rhode Island, featuring Seven Stars Bakery as one of four foundational local food businesses. Click here to watch our episode where you’ll learn the history of the bakery’s beginnings and can take a peek behind-the-scenes at our team’s process of baking artisan breads and laminated pastries. See the episode here.

Hey Rhody Podcast interviews head baker Sarah Williams

Rhode Island’s own HeyRhody podcast hosts interviewed our head baker and president, Sarah Williams. Listen here for a deep dive into Sarah’s journey as her passion for artisan bread baking led her from her home state of Pennsylvania to study at Johnson & Wales; from her early internship at Seven Stars to her now 16 year-long career in artisan baking. Sarah talks about her craft, bread science, Seven Stars’ community and more. Have a listen! Listen here.

The Best Bread Bakeries in America | March 2020

From standout sourdough to rustic rye to crackly baguettes, here’s where to score loaves from the best bread bakeries from coast to coast.

Food Network voted Seven Stars Bakery one of the Best Bakeries in America

Seven Stars Bakery (Providence, Rhode Island)
Since Seven Stars Bakery opened in Providence in 2001, its mission has been simple: Bake great stuff. For head baker Sarah Williams, that means using flavorful, freshly milled flour. Since 2015, all flours are stone milled in-house from grains sourced from Maine Grains, including Glenn (a hard-red spring wheat), rye, spelt and oats — to the tune of 2,500 pounds of flour a week. Additionally, Williams opts not to sift any of the bran off the whole grain flour, yielding flours that are 100% whole grain. Each loaf of bread starts with over 50% freshly milled whole wheat flour and/or a 100% whole rye starter, before undergoing a slow fermentation process. It takes three days for a loaf to reach the bakery shelf, and those slow fermenting starters are what imbue the breads with deep flavor and a hint of natural sweetness, not to mention superior texture and a longer shelf life. Try the signature country bread, a rustic, savory sourdough made from a blend of Glenn and rye flours that has a balanced buttery-earthy-tangy flavor profile. In addition to its Providence outposts, Seven Stars also counts locations in Cranston and Pawtucket, and supplies bread to dozens of local restaurants and Rhode Island universities such as Johnson & Wales and Brown.