Our bread selections

Our breads are inspired from regions of all over the world. Enjoy the variety and try them all. Click on the images to enlarge them. Roll over and click right side of image to move forward. Alternately you can press the right arrow key. Press Esc to close.
Cranberry Pecan Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Pecan, Dried Cranberries, Water, Sea Salt. Origin: United States	Raisin Pecan Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Whole Pecan, Water, Sea Salt, Raisin. Origin: United States
Paysan Unbleached Unbromated Wheat Flour, Yeast, Water, Sea Salt. Origin: France	Italian Unbleached Unbromated Wheat Flour, Semolina Flour, Durum Flour, Yeast, Water, Sea Salt. Origin: Italy
French Baguette Unbleached Unbromated Wheat Flour, Yeast, Water, Sea Salt. Origin: France	Ciabatta Unbleached Unbromated Wheat Flour, Yeast, Water, Sea Salt. Origin: Italy
Multigrain Seeds Unbleached Unbromated Wheat Flour, Pumpkin Seeds, Sunflower Seeds, Seven Grain Mix, Water, Sea Salt.	Farmer’s Whole Wheat Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Cracked Wheat, Wheat Bran, Water, Seasalt.
Pain au Levain Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Yeast, Water, Sea Salt. Origin: France	Sesame Semolina Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Semolina, Durum Flour, Yeast, Sesame Seeds, Water, Sea Salt.
Sourdough Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Water, Sea Salt.	Whole Wheat Walnut (Week end only) Whole Wheat Flour, Walnut, Water, Sea Salt.
Sesame Sourdough (Week end only) Whole Wheat Flour, Walnut, Sesame Seeds, Water, Sea Salt.	Olive (Saturday only) Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Olives, Water, Sea Salt. Origin: Italy
Cinnamon Raisin (Week end only) Unbleached Unbromated Wheat Flour, Whole Wheat Flour, Cinnamon, Thompson Raisin, Water, Sea Salt.	100% Whole Wheat (Week end only) Whole Wheat Flour, Water, Sea Salt.

Bread Tips

Bread storage
Store bread at room temperature for up to two days in a brown paper bag.

Store in freezer
If you’re going to keep the bread longer than, say, two days, wrap bread tightly in foil, place in a freezer bag, and freeze. Preferably slice the bread before freezing. Then thaw the slices at room temperature, or toaster oven.
For a frozen full or half-loaf heat the bread, still wrapped in foil, in a 450-degree oven for 10 to 15 minutes, then crisp it by removing the foil and returning it to the oven for a minute or two.

What about stale bread?
If you find yourself with stale bread, wrap it in plastic wrap and reheat briefly in a microwave or toast lightly. You must, however, use it almost immediately or it will become quite brittle.