ANDRAE’S BAKERY © 2015

Handcrafted from Scratch and Baked Fresh Daily

Cranberry Walnut Sourdough

Epi

French Baguette

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

Available Daily

Dutch Crunch Rolls

A French dough with a crunchy, crackly crust.  4 1/2 oz rolls.

One day advance notice required

Focaccia

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

Available Fridays

French Rolls

4 oz Rolls

One day advance notice required.

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 California walnuts.

Naturally leavened

Available Friday, Saturday, & Sunday

A crusty French bread in the shape of wheat.  

Special Order

Blue Cheese & Walnut

Ciabatta Rolls

Ciabatta

Polenta Pepita Loaf

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

Available Daily

A whole grain bread made with polenta and pumpkin seeds.  A hint of herbs de Provence throughout the loaf.

4 oz rolls.  

One day advance notice required

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

Available Daily

Kalamata Olive Ciabatta

Lemon Rosemary Sourdough

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

Available Thursdays

Our crusty sourdough with lemon zest and rosemary folded inside.

Naturally Leavened

Available Saturdays

Whole Wheat

Sourdough

Light Rye with Caraway

Parmesan Baguette

Multi Grain Loaf

Made with organic wheat flour, organic wheatberries, flax seed, bran, and local 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.

A crusty French bread filled with parmesan cheese.  

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

A sourdough made with hazelnuts

Naturally Leavened

Available Sundays

A crusty sourdough with roasted garlic and a hint of parmesan folded inside

Naturally Leavened

Available Fridays

Roasted Garlic Sourdough

Whole Wheat Rolls

5 oz Rolls

Special Order