Bread

Caring for your loaf    

Our bread will keep nicely on your counter for about four days wrapped in plastic or covered with a cotton cloth. If the bread becomes a little hard, just spray with water and pop it into preheated 350 degree oven for five minutes. If you know this is more than you can eat in four days, when you first bring it home cut it in half, wrap in plastic wrap or place in a plastic bag and freeze, then just defrost and refresh in a hot oven.


 

Campagne: (French sourdough)

Organic wheat flour, water, yeast, sea salt

Levain:

Organic wheat flour, organic pumpernickel flour, water, yeast, sea salt

Ciabatta:

Organic wheat flour, olive oil, water, yeast, sea salt

Polenta:

Organic wheat flour, water, organic polenta, yeast, sea salt

Seeded Wheat:

Organic whole wheat flour, water, organic pumpkin seeds, organic flax seeds, organic polenta, organic sesame seeds, organic sunflower seeds, water, yeast, honey, sea salt

Meyer Lemon Rosemary:

Organic wheat flour, water, rosemary, Meyer lemon zest, olive oil, yeast, sea salt

Kalamata Olive:

Organic wheat flour, water, kalamata olives, yeast, sea salt

Pumpkin Seed:

Organic wheat flour, water, organic pumpkin seeds, yeast, sea salt

Rye:

Organic wheat flour, organic pumpernickel flour, water, yeast, sea salt, organic caraway seeds

Baguette:

Organic wheat flour, water, yeast, sea salt

Epie:

Organic wheat flour, water, yeast, sea salt


Walnut & Cranberry:(seasonal)

organic wheat flour, organic pumpernickel flour, water, yeast, sea salt, organic walnuts, cranberries