Breads – Made Daily
Filone – Classic Italian
Unbleached wheat flour, water, biga (starter), sea salt, yeast
Unbleached wheat flour, water, biga, sea salt, yeast, fresh rosemary
Unbleached wheat flour, water, biga, sea salt, yeast, kalamata olives
Unbleached wheat flour, water, sea salt, yeast
Unbleached wheat flour, water, sea salt, yeast with anise, poppy and sesame seeds
Unbleached wheat flour, chemical free nine-grain mix, water, organic whole wheat, honey, olive oil, bran, sea salt, yeast
Fruit Danish, Pistachio snails, Muffins, Scones, Sweet and Savory Croissants, Morning Buns, Cinnamon Twists, Bear Claws and other tasty treats
WEEKLY BREAD SCHEDULE
New York Style Rye
Sourdough base, caraway seeds and Wades Mill Rye
Unbleached wheat flour, water, biga, sea salt, yeast
Unbleached wheat flour, milk, eggs, honey, butter, organic evaporated cane juice, water, salt, yeast
Sourdough Pecan Raisin (every other week)
Unbleached bread flour, starter, pecans, raisins, salt
Baker’s choice (every other week)
Keeping the Bread
To preserve the crust, we package most of our breads in paper bags. If you want to soften the bread, you can put it in a plastic bag, but beware, it will eventually mold as the bag retains moisture.
Because long fermentation encourages beneficial acids which act as a natural preservative, many of our breads will keep for three to four days if left in the bag you bought them in. When you slice into a loaf, keep it cut side down on the cutting board to prevent its drying. If you find yourself with a loaf that is a day or two old and has not been sliced, you can revive it by moistening (a spray bottle works best) and placing it in a 400 degree oven for approximately seven minutes.
Our breads also freeze well. Just thaw your loaf, then place it in a 350 degree oven for 15-20 minutes to revive some of the crispiness of the crust.
Our Swiss friend Walt believes in a good, European style bread box.