The Mother Loaf Breads

Metro Detroit’s Best Bakeries | Eater Detroit

"The Mother Loaf specializes in bread and is the brainchild of longtime baker Jeremiah Kouhia, who’s honed his skills in the area over the past 20-plus years. This space in Core City is located in the space that formerly housed the Detroit Institute of Bagels (which used to be where the lauded Ochre Bakery once stood). The primary specialty is sourdough, wherein Kouhia utilizes a long, cold, slow fermentation sourdough bread-making technique that allows the flavor, texture, and structure of each loaf to develop. All loaves are made with at least some organic Michigan-grown, Michigan-milled flour, including one that uses all Michigan grains. While the Mother Loaf supplies many buzzy restaurants with bread including neighbors like Lady of the House, Barda, and Puma, visitors can stop by the Core City space on weekends when the spot is open to the public to find a selection of four or five loaves that rotate each week, including the popular classic sourdough, as well as baguettes, rye, and other specials, such as a multi-grain miche with seaweed and wild rice and a seedy einkorn flatbread. Customers can also find pizza-like focaccia or a non-traditional bialy each week. Cinnamon rolls here are made with challah as the base dough, and are topped with cream cheese icing, orange zest, and sunflower seeds, but be warned, they may sell out quickly." - Serena Maria Daniels