Sizes range from 1 to 1¾ lbs., depending on variety.
These are all round or free-form shapes.
Prices start at $3.00. Some of these breads are packaged in a cellophane bag that has tiny holes
designed to help preserve the crustiness. You will need to transfer the bread to a
plastic bag after a day or two to keep it from getting too dry.
Baguettes -- Our most popular bread, it's crusty outside, holey inside, the perfect
partner for dipping oils, or subs. Available in white or light wheat, with or without seeds (poppyseeds, sesame and sunflower).
Fougasse -- "Ladder" bread is a proofed baguette that's been flattened, cut and topped with seeds. Looks like a really big pretzel. This is a great bread to pass at the table and let everyone break off a piece.
Ciabatta -- Italian "slipper bread" is a free-form lean loaf. You really should see it made...it's a mess! But the wet dough and poolish starter make a coarse-textured, moist loaf with a chewy crust that begs for dipping or vinaigrette-sauced sandwiches like pain bagnat.
Focaccia -- Lots of roasted garlic, basil and olive oil in this Italian flatbread layered with dried tomatoes, Kalamata olives, and then topped with mozzarella and provolone; or dried tomatoes, feta cheese and sauteed mushrooms. Sold by the piece (about 4"x6"), or you can order a whole pan (about 17"x12"). Other toppings also available: chevre and sweet onions, marinated artichokes and chevre, roasted sweet peppers and onions, etc.
Roasted Garlic -- We use a biga for a flavorful white loaf loaded with roasted garlic and olive oil. Good on its own or toasted with even more garlic.
Cracked Pepper Parmesan -- Garlicky batard with Parmesan cheese and just enough cracked black pepper to give it a little bite. Makes excellent croutons.
Brioche -- Rich egg and butter dough made into petite brioches à tête or regular loaves.
Pain de Campagne -- Peasant loaf with a little rye and some wheat flour. A simple bread that's good for mopping up soups and sauces.
Country Rye -- Large round loaf of light rye made with an overnight starter.
Raisin-Walnut -- Round wheat loaf studded with raisins and walnuts, sweetened with honey and cinnamon. Great for French toast.
Herbs & Cheese -- Light wheat batard full of caramelized onions, Italian herbs, garlic, olive oil and Parmesan cheese, or a mozzarella & provolone blend. Spread it with cream cheese and garlic-onion jam for Sunday morning brunch.
Olive-Sundried Tomato-Rosemary -- Briny olives, sundried tomatoes and rosemary are marinated in olive oil, then added to a simple dough.
Onion-Dill Rye -- Light rye batard with chopped onions and fresh dill.
Jalapeño-Cheese -- A batard spiced up with chopped jalapeños and a blend of cheeses. A little cornmeal complements the peppers.
Bleu Cheese-Walnut -- We make a light wheat dough with toasted walnuts, roll it up with crumbled bleu cheese and form it into a fat batard. Great with grilled steaks and salads.
Swedish Limpa Rye -- Round loaf with Amber Bock beer, anise seed, cardamom, and orange peel. Can you smell it already?
Whole Wheat with Walnuts -- A big round loaf of our whole wheat dough, with toasted walnuts.
Walnut-Onion -- Admittedly this seems like a strange pairing, but it's a wonderfully fragrant round loaf, filled with walnuts and red onions and made tender with milk and olive oil. Makes a great roast beef sandwich.
Challah -- Traditional braided loaf. Special order.
