ANDRAE’S BAKERY © 2017
Thursday - Sunday
7:30 am to 4 pm
Summer Vacation: Sept 11 - 27
The best way to store bread is in a bread box
or to keep in in the paper bag (with the top closed) and store in the pantry.
We do not recommend plastic, because it accelerates the staling process by giving mold and bacteria a more favorable environment in which to grow. Additionally, the flavor and crust deteriorates quickly in plastic. Refrigeration, also, accelerates the staling process.
If you do not plan to use the bread within two days, freezing the bread is another solution. Our bread freezes very well. Wrap the loaf or even half of it in plastic wrap and freeze up to two mouths. When needed, just take out the loaf to thaw for a few hours. To refresh the loaf, place it in the oven at 400 degrees for 5-10 minutes.
Blue Cheese & Walnut
A French dough filled with blue cheese and toasted California walnuts. A customer favorite.
An Italian flatbread with a light, airy crumb and chewy crust. Our favorite for burgers and garlic bread.
Cranberry Walnut Sourdough
Sourdough with cranberries and toasted walnuts.
Available Friday, Saturday, & Sunday
A crusty, flavorful French bread. Our favorite for cheese and dips.
Made from a starter that originated from wild yeast back in 1999. It is the crustiest of our breads and has a dense crumb. Naturally Leavened.
Available Friday - Sunday
Monster Sourdough Special Order
Made with wheat flour, sprouted spelt, flax seed, and honey.
Our naturally leavened sourdough with green olives and lemon zest
Available Friday & Saturday
Multi Grain Loaf
A light wheat bread filled with 9 different grains and topped with sesame and sunflower seeds.
Available on Sundays.
Roasted Garlic Parmesan Sourdough
Garlicky sourdough that makes a great sandwich
French, Dutch Crunch, or Ciabatta
4 oz each
One day advance notice required
A moist bread made with wheat flour, whole wheat flour, rye flour, and toasted Oregon hazelnuts.
Available Thursday & Friday
All our breads begin with 4 principles ingredients:
natural flour, water, sea salt, and leaven
Crafted with hands from scratch
using a combination of long and natural fermentation
before being baked in our hearth oven.
|About the Bakery|
|Location & Hours|
|Cakes & Tarts|
|Bagged Lunches & Sandwich Trays|