A staple of the European diet, slightly tangy and crusty,
in various shapes, each with their own characteristics.
Long fermentation and hearth baking give this unique
loaf its dark brown crust and chewy texture. Try the
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.
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.
A unique blend of wheat flours, aged starter and a kiss of
honey make this pure and simple sandwich loaf
wholesome and flavorful.
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
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
Aged asiago cheese in our french dough. Hearth baked for
extra texture. saturday
Rich, dried dates and plenty of walnuts in our tangy french
dough. Available in a mini size. friday
Hearth baked and healthy. Try it hand sliced with a
hearty soup. wednesday
Traditional, hand-braided egg bread.
Mini-loaves too. friday
A long-time weekend favorite. Sweet
white dough with gooey cinnamon and
sugar rolled in and covered with
vanilla icing. saturday