Breads are baked fresh daily at our bakery.
This bread really showcases the flavor of fermented wheat. It has a caramelized "eggshell" like crust that gives the bread a nutty flavor.
A classic bread that a light crisp on the outside and soft bread on the inside. Great with soups and salad!
Our traditional sourdough made into a beautiful baguette.
A whole wheat alternative to the french, it is made exactly the same but made with a blend of whole wheat and high extraction flours.
A sourdough loaf with kalamata and picholine olives.
Our traditional sourdough bread made with the daily cheese. Savory and delicious!
Our traditional sourdough with walnuts that add rich flavor and a nice crunch to the bread.
A sourdough loaf with cranberries and pumpkin seeds.
Also known as the New York Seeded Rye made with caraway and kalonji seeds. The shiny crust comes from the milk sprayed on it when hot out of the oven. Great for sandwiches or toast!
A pull apart bread with pumpkin seeds and cranberries.
Pillowy rolls that are enriched with butter, milk and eggs making them light, soft, and slightly sweet.
A soft and savory bread great for sandwiches.
An organic whole grain sourdough fermented for 30 hours with the levain built for 24 hours.
A hearty multigrain loaf great for breakfast and brunch. It's made with sweet zesty currants and savory walnuts from a rye starter.
A multigrain bread that is light and slightly sweet and has a nutty flavor that comes from the toasted seeds made with a multigrain sourdough starter.
This loaf contains a high percentage of pre-fermented flour which gives it an intense flavor. It contains a sourdough starter as well as a yeast starter.
Jewish braided egg bread that's light and feathery.
A multigrain pull apart bread with walnuts and cranberries.
Made with a yeast and rye starter, this bread has a softer crust with a light, airy and open crumb. This 30% rye with toasted walnuts is hydrated with organic apple cider.
Jewish braided egg bread that's light and feathery with chocolate.