A family-run business baking up hand-crafted, artisan breads, all free of additives and preservatives and made by sourcing as much as possible from local farms.
The relatively new bread company shares a spot with URI staple Kingston Pizza in the little red brick building on Briar Lane.
It’s time to put aside the pandemic-purchase bread maker and let the pros step in! South County Bread Company owners Jeff and Keri Lyn Collins have been at it for years, using only nutritious whole grains to make artisan loaves packed with flavor and character. The racks of warm bread you’ll find inside are all made with natural leavening – no instant yeast – and a combination of organic and local flour from Kenyon Grist Mill. “The difference between this flour and store-bought is that the flour I’m using is milled the old-fashioned way,” explains Jeff, “between two granite slabs, milled slow and cool to make sure that none of the important nutrients in the grain is stripped.” Plexiglass partitions and bread cases allow for safe shopping, and Jeff notes that many customers say the online pre-order system makes it feel like the loaves were made special for them. And in a way, they are, or at least the creative offerings named after different South County towns, like Bonnet Baguettes and Matunuck Multigrain, certainly puts the “home” in “homemade.”
South County Bread Company • 63 Briar Lane, Kingston • @southcountybread