Breads
We’re proud to use the best ingredients we can buy: unbleached, unbromated flours, organic whole grains and seeds, imported olives, fresh herbs, and fresh butter in our sweets. Our breads are made with care using traditional European methods. We’re very proud of our work and hope you enjoy the products of our labor: GOOD BREAD!
Some of our Breads
BAGUETTE
A richly flavored classic golden crumb French loaf.
(Unbleached white flour, water, organic whole wheat flour, sea salt, yeast)
BRIOCHE
A rich, buttery French specialty loaf.
(Eggs, milk, unbleached white flour, butter, yeast, sea salt, sugar)
CHALLAH
A classic Jewish braided egg bread.
(Unbleached white flour, water, eggs, sugar, soy bean oil, sea salt, yeast)
CIABATTA
A bubbly crumb and flavorful Italian flatbread.
(Organic unbleached white flour, water, olive oil, sea salt, yeast)
HERB FOCACCIA
An open-crumb Italian flat bread.
(Unbleached white flour, water, rosemary, oregano, thyme, basil,sea salt and yeast)
ONION AND OLIVE FOCACCIA
An Italian flatbread infused with herbs, studded with green olives and topped with roasted onions.
(Unbleached white flour, water, rosemary, oregano, thyme, basil, olives, onions, sea salt and yeast)
ORGANIC FRENCH SOURDOUGH (LEVAIN)*
A traditional French style sourdough blending organic white and organic whole wheat flour.
(Organic unbleached white flour, water, organic whole wheat flour, sea salt)
ORGANIC HARVEST GRAIN
We gathered whole grains and mixed them with organic flour to make a bread that tastes of the first harvest.
(Organic whole wheat flour, organic unbleached white flour, organic rye flour, water, organic sesame seeds, organic rolled oats, organic flax seeds, organic millet, organic wheat berries, organic honey, organiccanola oil, salt, yeast)
Bread FAQ
- How should I store my bread?
Store bread at room temperature—for up to two days—in a sealed plastic bag. If you’re going to keep the bread longer two days, wrap bread tightly in foil, place in a freezer bag and freeze. Thaw the slices at room temperature, or in the microwave or oven. To thaw frozen loaf, heat the bread wrapped in foil in a 450-degree oven for 10 to 15 minutes. Remove the foil and return it to the oven for a minute or two to crisp.
- What about storing bread in the fridge?
Only refrigerate bread that you’re intending to reheat (e.g., toast or grill) later on.
- What about stale bread?
If you find yourself with stale bread, toast it lightly. It will regain enough of it’s former glory for you to enjoy your meal. You must, however, use it almost immediately or it will become quite brittle.
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