Ancient Artisan Grains, Camelot Breads offers freshly baked goodness
When Michael Toporowski retired from his real estate career, he decided to turn a favorite pastime into a fulfilling profession with Camelot Breads.
His current creations—found at local farmers’ markets—are made with a sourdough starter, long fermentation, and high hydration (and no preservatives, dough conditioners, or enzymes).
“The first bite will tell you that the bread is very different from anything purchased at the grocery store,” Toporowski says.
The making of his successful recipe started after Toporowski graduated from the Art Institute of Tampa in 2015 with an honors degree in culinary arts and began baking artisan breads at home. While selling his items at a farmers’ market in Orlando, he continued his education by joining the Bread Bakers Guild of America, taking classes with some of the most renowned bakers in America.
“I transitioned to using organic flours and whole grains, enjoying the success while growing my customer base,” Toporowski says. “In 2018, I was very fortunate to meet Phil Pagano, the manager of the Sarasota Farmers’ Market, and he recognized my efforts to produce quality artisan breads. I’m most grateful for his guidance and help in applying for and getting accepted as a market vendor.”
As a vendor at the Sarasota market and the Farmers’ Market at Lakewood Ranch, Toporowski is well-known for his multigrain, sourdough, olive, and cranberry-pecan bread varieties. All of his ancient-grain and whole-grain breads are stone-milled and hand-mixed. Why?
“Fresh-milled grains, like coffee that is fresh-ground and brewed, just taste better,” he says.
Some of Toporowski’s ultra-creative concoctions include a sourdough bread with turmeric, quinoa, black pepper, and za’atar; a whole-wheat bread with Guinness beer and buttermilk (popular around St. Patrick’s Day); sprouted rye berries in sourdough bread; pumpkin bread with roasted butternut squash, cranberry and pumpkin seeds (a fall favorite); a chocolate and sour cherry bread with three organic, fresh-milled ancient grains; and a Tourte de Seigle from rye flour.
But Toporowski’s Camelot Breads venture is not just about whipping up inventive, fresh flavors; it is also about giving back to the community. And that’s just what Toporowski has done since the beginning of the pandemic.
“During the COVID lockdown, I pivoted to baking and donating to first responders. I would drop off breads on a weekly basis at two fire stations, and they would distribute the bread to EMS and police that came by the station,” Toporowski says. “It was a rewarding experience to give back at a time when store shelves were depleted. And if breads are left over at the markets, they are donated to help feed those less fortunate.”
Camelot Breads: 407-922-9881; camelotbreads.com
