daily breads


country french 

A staple of the European diet, slightly tangy and crusty,
in various shapes, each with their own characteristics. 
Traditional 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 or sandwich 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 in a dinner or 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,
      
        
jalapeno cheddar sourdough

Our sourdough formula packed with mild cheddar cheese
and just the right amount of jalapenos    satuday


asiago

Aged asiago cheese in our french dough. Hearth baked for
extra texture.    saturday


date-walnut

Rich, dried dates and plenty of walnuts in our tangy french
dough. Available in a mini size.   friday



sunflower wheat

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

challah

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

cinnamon swirl

A long-time weekend favorite. Sweet
white dough with gooey cinnamon and 
sugar rolled in and covered with
vanilla icing.         saturday