daily breads


country french 

A staple of the European diet, slightly tangy and crusty,
in various shapes, each with their own characteristics. 
Traditional loaf
Sandwich loaf            
Baguette
Epi                            
Petit pain    
                                           
 raisin-pecan

Long fermentation and hearth baking give this unique
loaf its dark brown crust and chewy texture. Try the 
mini-loaf.

caraway rye

We believe it to be the best rye in the ville. Dense and
chewy, scored with care, it holds up to the messiest 
Rueben, pastrami or pb&j you can make.  Available in a 
dinner loaf. 

multi-grain 

Really good and good for you. Wheat, rye, barley, oats,
corn, millet, flax and sesame seeds fill out this crusty, 
rustic bread.  Available sandwich loaf.  
                           
golden wheat

A unique blend of wheat flours, aged starter and a kiss of
honey make this pure and simple sandwich loaf 
wholesome and flavorful.

premium white

Unbleached wheat flour, water, cane sugar, honey, fresh yeast and salt--that's all.  Not just for the kiddos.
This bread is melt-in-your-mouth irresistible and so very
versatile.

specialty breads


sourdough

Overnight fermentation enhances this loaf's distinctive,
tangy flavor. Large sandwich loaf available daily,
      
    
asiago

Aged asiago cheese in our french dough. Hearth baked for
extra texture.  Available in a sandwich loaf.   monday


sunflower wheat

Hearth baked and healthy. Try it hand sliced with a
hearty soup.  wednesday

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challah

Traditional, hand-braided egg bread.
Mini-loaves too.        friday