Made by Hand
Fresh Daily
All Natural
7:30 am to 4 pm
Vacation: Sept 12-21
Summer Vacation September 12 to 21
Bread
Handcrafted and made from scratch daily
using a combination of long and natural fermentation before being baked in a hearth oven.
All our breads start with 4 principles ingredients: natural flour, water, sea salt, and yeast or natural starter.
Apricot Currant
Country rye loaf with dried apricots and currants.
Available Saturday
Blue Cheese & Walnut
A French dough filled with blue cheese and toasted California walnuts. A customer favorite.
Available Daily
Cheesy Bread
Gruyere cheese inside a french dough.
Available Thursday
Ciabatta
An Italian flatbread with a light, airy crumb and chewy crust. Our favorite for burgers and garlic bread.
Available Daily
Cranberry Walnut Sourdough
Sourdough with cranberries and toasted walnuts. Naturally leavened.
Available Friday, Saturday, & Sunday
French Baguette
A crusty, flavorful French bread. Our favorite for cheese and dips.
Available Daily
Mediterranean Loaf
Polenta and Pepita loaf made with a hint of Herbs de Provence.
Available on Sundays.
Multi Grain Loaf
A light wheat bread filled with 9 different grains and topped with sesame and sunflower seeds.
Available on Sundays.
Olive Sourdough
Our naturally leavened sourdough with green olives and lemon zest
Available Friday
Roasted Garlic Parmesan Sourdough
Garlicky sourdough that makes a great sandwich
Available Saturday
Sourdough
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
Sprouted Wheat
Made with wheat flour, sprouted spelt, flax seed, and honey.
Available Saturday
Rolls
French, Dutch Crunch, or Ciabatta, 4 oz each
One day advance notice required
Storage
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.
| About the Bakery |
| Location & Hours |
| Careers--ANDRAE'S BAKERY |
| Bakery Garden |
| Bread |
| Pastries |
| Cakes & Tarts |
| Cookies |
| Savories |
| Sandwiches |