ANDRAE’S BAKERY © 2016
Thursday - Sunday
7:30 am to 4 pm
Closed Thurs, Nov. 24 & Sun, Dec. 25
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.
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. Naturally leavened.
Available Friday, Saturday, & Sunday
A crusty, flavorful French bread. Our favorite for cheese and dips.
Multi Grain Loaf
A light wheat bread filled with 9 different grains and topped with sesame and sunflower seeds.
Available on Sundays.
Our naturally leavened sourdough with green olives and lemon zest
Roasted Garlic Parmesan Sourdough
Garlicky sourdough that makes a great sandwich
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
Made with wheat flour, sprouted spelt, flax seed, and honey.
French, Dutch Crunch, or Ciabatta, 4 oz each
One day advance notice required
October Baker’s Specials
Apple Wheat Sourdough
Roasted Pumpkin Chevre Sourdough
Pumpkin Pecan Brioche
Rye Sunday: October 30
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.
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