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 |