Sourdough
This everyday bread’s distinctive aroma and taste are attributed to our local microorganisms endless work. Great for sandwiches or by itself, you’ll enjoy the pillowy crumb and crisp crust.
Whole Wheat Pain au Levain
Made with a stiff preferment of white and rye flour, the addition of whole wheat to the final dough results in an outstanding flavor.
Potato Bread
Organic gold potatoes are roasted on our hearth to concentrate flavor and then added to the dough. The high levels of starch caramelize into an eye appealing crimson crust.
Multi-Grain
The soaked grains (sunflower, flax, steel cut oats, and sesame) add a sweet touch to the flavor of this hearty Panhandle original.
Rye
This loaf bread contains 40% dark rye, has a crisp crust, toasted caraway, and is ideal for your Reuben sandwich
Moscow Miche
Theses large baked loaves are reminiscent of old-European country bread baked in communal ovens. Using a poolish made from whole wheat and rye; this bread has great keeping quality and a flavor unsure passed.
Ciabatta
This bread undergoes no forming or final shaping, its’ wheaty aroma and large air holes make it ideal for dipping into oil and vinegar or soup.
Pumpernickel
This hearty bread contains sunflower seeds and is made with dark rye and a rye starter. Caraway and anise are toasted and ground, adding to the deep flavor of this dense bread.
Roasted Garlic Levain
The garlic’s flavor is softened by roasting and implants a mellow smoothness to this loaf. Try this bread toasted and brushed with olive oil or butter.
Baguette
These basics have a rich, russet crust contrasted by a creamy and aromatic crumb. The flavor of the local flour prevails in this classic.
Plain Epi
These basics have a rich, russet crust contrasted by a creamy and aromatic crumb. The flavor of the local flour prevails in this classic.
Seeded Epi
Our baguettes are rolled in sesame, poppy, and fennel seed, adding a unique flavor to the crust and crumb.
