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