Our Breads

Made with Organic Flour

Baked In-House Daily

We are proud to offer handcrafted, artisan sourdough bread, baked with organic flours.

Not all flour is created equal!

Learn more here.

Sourdough Breads

Traditional French Sourdough (Campagne):

A traditional French country sourdough. Penultimately versatile, it is perfect for sandwich making, toast, paired with oil & vinegar, as a table bread, or eating straight out of the bag.

Organic unbleached wheat flour, water, sourdough starter*, sea salt

Levain (Multi-Grain):

A light sourdough with a bit of pumpernickel, which adds color, complexity and depth to the flavor profile; a wonderful sandwich and toast bread.

Organic unbleached wheat flour, water, sourdough starter*, organic rye flour, sea salt

Ciabatta:

In Italian, Ciabatta means “carpet slipper,” and this variety gets its name from its elongated, broad and flat shape. Made from a “wet dough,” this bread is perfect for sandwiches (Panini anyone?), bruschetta, and goes great with barbecue.

Organic unbleached wheat flour, water, sourdough starter*, olive oil, sea salt

Polenta:

Our Campagne dough mixed with cooked polenta (corn meal), this variety is lighter and softer with a unique flavor. Throw a slice in the toaster to bring out the crunch.

Organic unbleached wheat flour, water, organic polenta, sourdough starter*, sea salt

Seeded Wheat:

Baked with whole wheat flour, honey, polenta, flax seeds, pumpkin seeds, sesame and sunflower seeds, this bread is wonderful for toast and sandwich recipes.

Organic unbleached wheat flour, water, sourdough starter*, organic pumpkin seeds, organic polenta, organic honey, sesame seeds, sea salt, organic flax seeds, organic sunflower seeds

Kalamata Olive:

Our Campagne dough mixed with imported Greek Kalamata Olives, a wonderful table bread.

Organic unbleached wheat flour, water, sourdough starter*, kalamata olives, sea salt

Meyer Lemon Rosemary:

The Baker and the Cakemaker’s crown jewel. We take our Campagne dough and infuse it with fresh chopped rosemary, olive oil, and the zest of locally grown Meyer lemons. Sprinkled with sun-evaporated sea-salt, this one-of-a-kind bread is one not to miss.

Organic unbleached wheat flour, water, sourdough starter*, olive oil, sea salt, rosemary, meyer lemon zest

Pumpkin Seed:

Our Campagne dough mixed with pumpkin seeds. Perfect for sandwiches and toasts, the pumpkin seeds add a dynamic flavor and a wonderful crunch.

Organic unbleached wheat flour, water, sourdough starter*, organic pumpkin seeds, sea salt

Rye:

Tangy, earthy, slightly sweet with a hint of bitterness. A chewy, moist bread.

Organic unbleached wheat flour, water, organic rye flour, sourdough starter*, organic caraway seeds, sea salt

Baguette:

A staple of French cuisine, a wonderful table bread that pairs well with pasta, soups and salads.

Organic unbleached wheat flour, water, sourdough starter*, sea salt

Epi:

Our take on dinner rolls. A baguette cut in a Criss cross shape for easy pull apart

Organic unbleached wheat flour, water, sourdough starter*, sea salt

Walnut & Cranberry (seasonal):

Only available seasonally, our Levain dough infused with chopped walnuts and cranberries.

Organic unbleached wheat flour, organic pumpernickel flour, water, sourdough starter*, sea salt, organic walnuts, cranberries

*Our 16-year old sourdough starter is organic unbleached wheat flour, water, and naturally occurring wild yeasts

Caring For Your Loaf

Our breads are made with natural, organic ingredients and do not contain preservatives.

Your loaf will keep nicely on your counter for up to three days, wrapped in plastic or covered with a cotton cloth. Feeling a bit firm? Just spray with water and pop it into a preheated, 350-degree oven for five minutes. If you know your loaf is more than you can eat in three days, cut it in half, wrap it tightly in plastic or place in a plastic bag and freeze; then just defrost and refresh in a hot oven.

Voilà, fresh baked bread at your table, everyday!