ANDRAE’S BAKERY © 2014

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 daily using organic flour and grains than baked in a hearth oven

Sourdough with cranberries and toasted California walnuts.

Available Friday & Saturday

A crusty French bread in the shape of wheat.  

Special Order

Blue Cheese & Walnut

Ciabatta Rolls

Ciabatta

Apricot Currant Loaf

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

Available Daily

A rye sourdough cross made with dried apricots and currants.

Available Saturdays

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.

Available Saturdays

Whole Wheat Rolls

Whole Wheat

Sourdough

Light Rye with Caraway

Mushroom Brie Loaf

Parmesan Baguette

Multi Grain Loaf

5 oz Rolls

Special Order

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.     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.

The dough is made with a hint of rye.  A mushroom medley and brie cheese are hand folded inside.

Available Saturdays

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

Available Sundays

Rustic Sesame

A long fermentation gives great flavor to a blend of flours including pumpernickle.  Coated in sesame seeds and poppyseeds.    Available Thursdays

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

Roasted Garlic Sourdough