Bread

 

Jalapeno and Cheese

The peppers and swiss cheese gives this bread a provocative and spicy flavor.

*Friday and Saturday

Whole Wheat Sourdough

All natural sourdough with a blend of whole wheat and unbleached flour.

*Tuesday to Saturday

Pan Levain

Natural levain with a blend of white, wheat and rye flour. Traditional bread in the French countryside.

*Wednesday and Saturday

 
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Country French

A blend of whole rye and unbleached flour. Good with soup, salad, and cheese.

*Monday to Saturday

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Tier

French and Rustique

*Daily

3 Seed Raisin Walnut

Whole wheat and unbleached flour with California raisins and walnuts. Used for our popular turkey sandwich.

*Monday to Saturday

 

Brioche

This is one of the most beloved recipes. Very light, tender and full of flavor. This egg and butter bread will brighten any breakfast.

*Friday and Saturday

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Baguette

French, Rustique, Seeded, or Sourdough

Irish Soda Bread

*Seasonal

 
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Fresh Milled Rye

Traditional German rye bread with fresh milled organic whole rye flour, organic sea salt and nautral levain; no yeast.

*1st Tuesday of the month

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Portuguese

A sweet yeast bread; a breakfast treat.

*Wednesday and Saturday

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Rustique

This bread is baked "on a stone" which will give it a thick crust outside and airy and light texture inside. This bread will keep well and makes a great toast.

*Daily

 

Olive

A very unique form of bread with olive oil and olives.

*Friday and Saturday

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Shasta Wheat

*Tuesday to Saturday

Connected Butter Rolls

 

Rolls:

Parker House, Whole Wheat, Provencal, or Petit Pan

2 lbs.

Whole Wheat Sourdough, Country French, Rustique, 3 Seed Raisin Walnut

Challah

Our braided loaf topped with sesame, poppy or mixed seeds. You have a choice to order raisins baked inside. Makes a great French toast or sandwiches.

*Every Friday

 

Breadsticks

Jalapeno, Rosemary, or Salted

*Tuesday to Saturday