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Breads We Bake

PAIN AU LEVAIN

DESCRIPTION
Pain au Levain is the quintessential French sourdough bread and is considered the artisanal baker's calling card. This version of the classic incorporates both white and rye sourdough starters, with each contributing a different flavor characteristic to produce a full-bodied bread.

INGREDIENTS 
Bread flour, rye flour, sourdough starter, water, sea salt

SIZE & WEIGHT 

8" round loaf; 750 grams

KEEPING CHARACTERISTICS

Stored in a paper bag on the kitchen counter, this bread will stay fresh for up to five days.


ENGLISH MUFFIN TOASTING BREAD

DESCRIPTION
This special loaf features hundreds of nooks and crannies, much like a standard English muffin, making it perfect for toast or grilled sandwiches. With a dense and creamy crumb, it's a customer favorite for all the right reasons.

INGREDIENTS
Bread flour, whole-wheat flour, water, sourdough starter, milk powder, sugar, yeast, sea salt, baking soda

SIZE & WEIGHT

9" loaf; 750 grams

KEEPING CHARACTERISTICS
Kept in a paper bag on the kitchen counter, this bread will stay fresh for 4–5 days.


CRANBERRY & WALNUT

DESCRIPTION
Our Cranberry & Walnut bread is a wonderful combination of sweet and tart that makes it perfect for breakfast toast. Some customers have even used it for French toast and bruschetta.

INGREDIENTS
Bread flour, water, sourdough starter, turbinado sugar, yeast, dried cranberries, walnuts, sea salt

SIZE & WEIGHT
8" round, 800 grams

KEEPING CHARACTERISTICS
Kept in a paper bag on the kitchen counter, this loaf will stay fresh for up to four days.