Hearth Breads
Baguette
The hallmark of all bakers – we take great pride in ours classic baguette. Best served fresh. If you have day old baguettes, we suggest making crostini: Slice, toss with olive oil and salt and toast.
Ingredients: Unbleached Wheat Flour, Water, Salt, Yeast
Cracked Wheat
Soft and chewy, this is an excellent sandwich loaf. We make our cracked wheat in a long, wide loaf, perfect for slicing open and filling with roasted meats or vegetables.
Ingredients: Water, Unbleached Wheat Flour, Whole Wheat Flour, Cracked Wheat, Salt, Yeast, Malt Powder
Pain de Campagne
We use the same dough as our baguette to make this big round loaf. It keeps longer and is the quintessential “every day” bread – it can be eaten with absolutely anything.
Ingredients: Unbleached Wheat Flour, Water, Salt, Yeast
Germ Levain
We use a special flour from Great River Organic Milling to make this bread – it’s got great wheat flavor and has an incredibly moist crumb. Eat with a soft, rich cheese like Havarti or Ridder, and don’t worry about it going stale – it keeps for up to a week!
Ingredients: Partially Sifted Whole Wheat Flour, Water, Whole Wheat Levain, Unbleached Wheat Flour, Salt
Green Olive
This is a true olive loaf – rich with olive oil and packed with juicy Sicilian olives, it’s very good served with a simple pasta dinner or with an antipasti platter.
Ingredients: Unbleached Wheat Flour, Whole Wheat Flour, Green Olives, Semolina, Water, Olive Oil, Salt, Yeast, Malt Powder; brushed with Egg before baking
Rosemary Olive Levain
We add lots of rosemary and kalamata olives to our Germ Levain dough to make this loaf – it’s a perfect addition to any cheese platter and a superb choice for a grilled mozzarella sandwich.
Ingredients: Partially Sifted Whole Wheat Flour, Water, Whole Wheat Levain, Unbleached Wheat Flour, Salt
Sourdough
One of our most popular breads, this crusty loaf has a pleasingly complex flavor from the small amount of rye and whole wheat flour. Slice thin, brush with olive oil and toast to serve with cheese; or slice thick and serve to sop up stews and braised meats.
Ingredients: Unbleached Wheat Flour, Water, Whole Wheat Levain, Rye, Salt, Yeast
Sourdough Rye
This is a very mild rye bread with classic caraway flavor – if you like pastrami or corned beef, you’ll definitely want this bread.
Ingredients: Unbleached Wheat Flour, Water, Rye Flour, Whole Wheat Levain, Salt, Caraway Seeds
Stirato
Our version of ciabatta (stirato means “stretched” in Italian, referring to the way we transfer them to the oven), this bread is chewy and goes with everything. Our favorite way to eat it is to slice thick pieces, brush with olive oil and grill – chewy and crunchy and a perfect match for grilled chicken.
Ingredients: Unbleached Wheat Flour, Water, Salt, Yeast
Sunflower Rye
A well-balanced rye bread chock full of toasted sunflower seeds, this has rapidly become one of our most popular loaves. It’s great with a well-aged white cheddar, and kids like it too!
Ingredients: Unbleached Wheat Flour, Water, Rye Flour, Sunflower Seeds, Molasses, Whole Wheat Levain, Oil, Salt, Yeast
Featured
Hearth Bread:
Pain de Campagne
We use the same dough as our baguette to make this big round loaf. It keeps longer and is the quintessential “every day” bread – it can be eaten with absolutely anything.