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The Breads

The following breads are currently being baked in rotation. (Please note that only the Pain au Levain, Vollkornbrot, and Cinnamon Raisin Sourdough Swirl are available for purchase as individual loaves.)

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, whole-rye flour, whole-wheat flour, liquid levain, rye sourdough, spring water, salt

SIZE & WEIGHT 

8" round loaf; 800 grams

KEEPING CHARACTERISTICS
 
Stored in a paper bag on the kitchen counter, this bread will stay fresh for up to 5 days.


PAIN DE MIE

DESCRIPTION
Known in the United States as Pullman bread (because of its former use on long-distance Pullman trains), in France it is called pain de mie, or "bread of crumb," since it has comparatively little crust. This creamy white bread is perfect for sandwiches and French toast.

INGREDIENTS
Bread flour, whole milk powder, sugar, butter, water, yeast, salt

SIZE & WEIGHT
9" x 4" loaf; 800 grams

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


FIVE-GRAIN LEVAIN


DESCRIPTION
With a high percentage of whole grains and a solid level of acidity, this bread is surprisingly light.

INGREDIENTS
Bread flour, whole-wheat flour, cracked rye, flaxseeds, sunflower seeds, oats, levain, spring water, salt, yeast

SIZE & WEIGHT
10" loaf, 1.5 lbs

KEEPING CHARACTERISTICS 
Kept in a paper bag on the kitchen counter, this bread will stay fresh for 5-7 days.


HONEY SPELT


DESCRIPTION

Spelt is an ancient strain of wheat that is high in protein, with a nutty, complex flavor that is lighter than whole wheat. Organic honey is added to sweeten this delicious bread that is good for sandwiches or toast.

INGREDIENTS

Whole-spelt flour, bread flour, spring water, honey, yeast, salt

SIZE & WEIGHT
9" loaf; 800 grams

KEEPING CHARACTERISTICS
Kept in a paper bag on the kitchen counter, this bread will stay fresh for 5-7 days.


CINNAMON RAISIN SOURDOUGH SWIRL


DESCRIPTION

A favorite in the Journeyman kitchen, our Cinnamon Raisin Sourdough Swirl features a slight sourdough tang that contrasts nicely with the sweetness of the raisins. Great toasted with lots of butter.

INGREDIENTS

Flour, sourdough starter, yeast, sugar, salt, egg, butter, spring water

SIZE & WEIGHT

9" loaf; 700 grams

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


CRANBERRY & WALNUT


DESCRIPTION
Our cranberry & walnut bread is a wonderful combination of sweet and tart, and makes for the perfect breakfast toast.

INGREDIENTS
Bread flour, spring water, turbinado sugar, yeast, dried cranberries, shelled walnuts

SIZE & WEIGHT
8" boule, 800 grams

KEEPING CHARACTERISTICS
Kept in a paper bag on the kitchen counter, this loaf will stay fresh for up to 5 days.


VOLLKORNBROT


DESCRIPTION
The archetype of German rye breads, Vollkornbrot is a moist, dense rye sourdough that is best enjoyed in thin slices. It's a wonderful accompaniment to smoked fish, cured meats, aged cheeses, preserves, or a hearty spread of butter.

INGREDIENTS
Rye meal, rye chops, rye levain, sunflower seeds, spring water, salt, yeast

SIZE & WEIGHT

3" x 4" x 6" loaf; ### grams

KEEPING CHARACTERISTICS
 
Wrapped in plastic and refrigerated, this bread will remain fresh for 2-3 weeks.