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.
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, 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.
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.
