We bake MANY different types of bread, and every week we bake a widely varied selection.
VARIETIES WE BAKE OFTEN
A nutty, mild sourdough with great texture and mouthfeel. Mostly local sifted wheat flour, with local polenta.
Our house bread! Milk local, wheat sourdough with toasted wheat germ and oat bran incorporated into the crumb. A splash of olive oil gives it toothsome texture.
Local whole rye and wheat with caraway and sesame seeds. This is what it’s supposed to taste like. No joke.
CIABATTA & BAGUETTES
Crisp crust and an open, moist crumb. Easy to love. 100% organic white bread flour, yeasted.
Country bread from YOUR country. Our bread, Your bread.
SUNFLOWER FARMER'S BREAD
Light rye sourdough studded with sunflower seeds and rolled in poppy, sesame, and sunflower seeds. Hearty, nutty, nourishing: seriously delicious.
Deep, dark, dense, and delicious. German-style whole rye sourdough, made with all local organic rye flour. Slice it think and spread it with butter to understand true bliss.
PAIN AU LEVAIN
Classic French-style sourdough. Not sour-sour, like so many "sourdough" breads, ours is complex and enlightening. Look for aromas of apple, pear, hazelnuts, wheat, and a high-note of lactic and acetic acid. The king of breads.