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
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.
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,
Aged asiago cheese in our french dough. Hearth baked for
extra texture. Available in a sandwich loaf. monday
Hearth baked and healthy. Try it hand sliced with a
hearty soup. wednesday
Traditional, hand-braided egg bread.
Mini-loaves too. friday