Bread

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Made by Hand

Fresh Daily

All Natural

Cranberry Walnut Sourdough

French Baguette

A crusty, flavorful French bread. Our favorite for cheese and dips.

Available Daily

Focaccia

An Italian flatbread made with olive, sea salt, and a hint of rosemary.

Available Fridays

Bread

Our breads are handcrafted and made from scratch using organically grown flour and grains.

We use a combination of long and natural fermentation for our breads before being baked in a hearth oven.

Sourdough with cranberries and toasted walnuts.

Naturally leavened

Available Friday, Saturday, & Sunday

Blue Cheese & Walnut

Ciabatta

A French dough filled with blue cheese and toasted California walnuts. A customer favorite.

Available Daily

An Italian flatbread with a light, airy crumb and chewy crust. Our favorite for burgers and garlic bread.

Available Daily

Olive Ciabatta

Lemon Rosemary Sourdough

An Italian flatbread with olives mixed throughout the loaf and a hint of lemon and thyme.

Available Thursdays

Available Saturdays

Sprouted Wheat

Sourdough

Light Rye with Caraway

Parmesan Baguette

Multi Grain Loaf

Made with wheat flour, sprouted spelt, flax seed, and honey.

Available Daily

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

A light rye bread made with caraway seeds.

Available in a round or loaf, one Sunday a month. Sign up for our rye email list to be notified of the bake day.

Rye Day: Sunday, February 22

Available Thursdays

A light wheat bread filled with 9 different grains and topped with sesame and sunflower seeds.

Available on Sundays.

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.

Hazelnut Sourdough

Available Fridays

Roasted Garlic Sourdough