Great bread takes time

Why is our bread better? Because we know what it takes - quality ingredients, thorough understanding of the process, and lots of time. The baguette you buy at the supermarket has over 30 ingredients - ours only has 4. Flour, water, salt and yeast. We know how to use these 4 ingredients to get the qualities the supermarkets want with their 30 plus ingredients - great flavor, pleasing appearance, and lasting freshness

How do we do this?

Our bread is better because we stay true to the wheat - there are no chemicals or stabilizers to hide the real taste of good bread. Great bread takes time - we keep saying this because it's true. Some of our breads take 3 days from beginning to end. A simple (and very general) rule is this: the longer the process, the better the bread.

We take so long with our bread because we are searching for great flavor. The complex flavors in artisan breads come from fermentation - just like in alcohol, the yeasts in bread (whether commercial or wild) undergo a fermentation process, converting sugars to carbon dioxide, alcohol and organic acid.

The carbon dioxide gives us the bubbles in the bread. These bubbles expand while proofing ("rising") and in the heat of the oven and make the crumb what it is. In most artisan breads we want an "open crumb" which means the interior of your loaf has lots of glossy holes.

The alcohols and organic acids are the more esoteric components of dough. They contribute to the flavors and aromas in the final loaf and to how long the bread stays fresh. They also affect how the dough feels while the bakers are shaping it, how the crust bakes, and how long it takes the bread to go from shaping to baking.

We bake over 30 different kinds of handmade bread, each one unique in its own right. Click on any bread in the list to the left to see a full ingredients list and detailed photographs.

Staff Profile

Eldon -- "The Machine" Eldon has been with the Turtle Bread Company for almost 4 years, and is proud to carry the mantle of "most determined baker"... Read More...

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Asiago Pepper Bread

One of Turtle's newest creations and one that has proven to be very popular. We mix our french dough with asiago cheese and black pepper to make a mix that will perk up your taste buds.

Baguette

The fourth generation of the Turtle Baguette. Crusty on the outside, a creamy crumb on the inside, it calls out to have butter or Brie spread on it. French Bakers will tell you that they measure how good a bakery is by how the Baguette tastes on the day after it was baked. This Baguette not only pasts, but flies through this test.

Brioche

A delicous butter French bread usually served for breakfast in its native country. It is great accompanied with jam or honey but is also fantastic served with salmon pate or cold meats. Marie Antoinette became in famous during the French Revolution with her "Let them eat Brioche" statement. (No, it wasn't cake!)

Campagne

The same dough as our French Baguette, baked free-form in a round. Use for anything, in wedges, with soup, slived for sandwiches or snacking. This bread keeps long than baguettes because of its shape and size.

Granda Nyberg's Cardamom Bread

If you're Scandinavian, you need this bread. At 13, grandma Nyberg took the passage from Sweden with her fiancee and this recipe. Her fiancee parished at sea, but fortunately for us the recipe did not.

Challa

We make this classic jewish specialty only on Fridays. People line up for it. ( pronouced with a silent 'c')

Chocolate Bread

This is bread, not cake. We adopted our recipe from Carol Field's The Italian Baker. When combined with mascarpone cheese( a soft, slightly sweet Italian cream cheese), this bread becomes irresistible. I personally have collected a dozen stories of romances and three proposals surrounding the serving on chocolate bread. Watch out!

Chocolate Rolls

Just enough for one, well maybe better get two.

Country Sourdough Loafs

A meal in its self, best with butter. We started the mother for this sourdough on the baker's bench 7 years ago from organic grapes which we crushed by hand and we feed everyday.

Ficelle

French for 'string,' this smaller version of our baguette is a crust lover's delight. Perfect for the couples, especially for romantic picnics in the summer by the lakes.

French Rolls

Our perfected French Baguette formula, in rolls that make a fresh, crusty addition to any plate!

Germ Levain

Our germ levain is a wild yeast bread made with partially sifted whole wheat flour, the nutritious germ remains and most of the coarse, bitter bran is gone. This is a big loaf with a moist crumb and complex flavor. Subtle enough to serve with mild cheeses, robust enough to round out a simple meal of soup and salad.

Green Olive Loaf

Lots of imported green olives are mixed into our classic French bread dough. Excellent with pasta, stews, and chili.

Honey Whole Wheat Loaf

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Irish Soda Bread

This traditional bread is bread is a great pairing with roasted meats, soups, and stews. Try it toasted with your favorite preserves or marmalade.

Multi-Grain Loaf

Once considered a "hippy" bread, multi-grain bread is now firmly established in the canon of artisan breads. Ours has a dense moist crumb with an irresistible full flavor. Serve in thick slices-toasted or plain-with a bit of butter for a tasty snack or use for incredible sandwiches. Try it with Hummus and fresh sliced tomatoes for a special treat!

Normand Spice Bread

A new bread from the Turtle Bakery! This classic French recipe comes from Normandy in the North of France. It starts with our basic Baguette dough (flour, water, salt, yeast) and red pepper flakes, three cheeses ( Parmesan, Cheddar and Mozzarella) and plenty of spices. Served great with soup or swetws, or simply pull apart and devour.

Olive Rosemary Levain

A moist wheat germ flour bread with lots of fresh rosemary and Greek Kalamate olives. This delicious bread is a wonderful accompaniment to all Mediterranean foods and coincidentally makes a very mean grilled cheese sandwich.

Potato Bread

Perfect for sandwiches and morning toast, this soft-textured bread has a fabulous potato flavor. Perfect for kids who don't like crusty breads

Potato Dill Sourdough

A delicious loaf to serve with soups and stews as well as for sandwiches and toast, a perfect accompaniment to salmon! We make this loaf with lots of potatoes and lots of fresh dill.

Potato Rolls

The holiday meal favorite, our Potato Rolls are the ones you dream about when fantasizing about that holiday feast. They're not just for holidays though--they go great with just about any meal!

Seeded Baguette

Our delicious nutty variation on our classic French baguette. Serve with soups and stew, or use for simply extraordinary sandwiches. Also available as dinner rolls.

Sicilian

This classic Italian loaf uses hard Durum Semolina flour, giving it a golden color thourghout, fine crumb, and rich, almost buttery taste. The sesame seed toppoing gives the loaf a nutty flavor which can be heightened by toasting.

Slicing Loaf

Classic White bread. We started making this loaf for kids, but we like it too!. Our white bread has more flavor and texture than most white breads because of the quality of the flour and long fermentation we give it ( as well as most of our breads). Great for sandwiches, plain, grilled, or toasted; also perfect for French Toast, bread pudding, croutons, and stuffing.

Sourdough Rye

Rye bread is so hard to make and a great rye is truely rare, but we've got it. After years of trying, we have a bread that will take you back to that first experience that you ever had with a great tasting bread. This bread will fill your mouth with taste and leave you wondering why you ordered dinner. A strong Caraway flavor compliments the rye.

Spinach Bread

From The Italian Baker, Carol Field. This is a delicious bread to serve with roast chicken or lamb-or use it to class up a bologna sandwich-use spinach bread, mortadella, Boston lettuce, and homemade mayonnaise. Vegetarians will love it with sliced tomatoes or mushroom stew.

Spinach Loaf

From The Italian Baker, Carol Field. This is a delicious bread to serve with roast chicken or lamb-or use it to class up a bologna sandwich-use spinach bread, mortadella, Boston lettuce, and homemade mayonnaise. Vegetarians will love it with sliced tomatoes or mushroom stew.

Striato

"Stretched" Bread. This is one of our most popular breads. A moist, chewy Italian loaf with lots of holes. The crust is softer than our French breads, and its sweeter falvor makes it the perfect foil for Italian foods. Perfect for sandwiches, simply slive the long way and fill with whatever suits your fancy (we like roasted vegetable). Is also a wonderful complement to any soup.

Striato Rolls

"Stretched" bread in a convenient roll size, perfect for sandwiches and snacking.

Wild Rice Baguette

The classic Baguette with a twist--this loaf is flavored with wild rice and black pepper. Serve with soups or use for sandwiches, or eat on its own in thick slices--a perfect snack!

Wild Rice Rolls

Our classic French rolls with wild rice and black pepper! Eat on its own for a tasty snack, or use for sandwiches or soup--a perfect match for roasted meats.