Fall Creek Bakery


Breads (and par-baked pretzels and pizza crusts too)


means “slipper” in Italian. This rustic white bread has an unrefined, elongated, broad flat form that looks like a slipper. It has a very open, airy crumb and a crispy crust. This bread is a crowd favorite!

A toasted sandwich made from small loaves of Ciabatta is known as a panino (plural panini)..



You can keep these par-baked pizza crusts in the freezer until you are ready to use them. Enjoy hot fresh-baked pizza whenever you want!

$10.00 for four 8-9” crusts


Pugliese is an Italian potato bread characterized by a moist dough which results in large holes in a well structured crumb. Between the potatoes and the great crust this is one yummy loaf of bread!


Pain a l’Ancienne (my fave!)

A rustic bread made with a delayed-fermentation method. The delay in the activation of the yeast allows more sugar to be released from the starch. This results in a bread with more flavor and a crust with more color, without the addition of extra ingredients.


Country Round (White or Wheat)

A basic, rustic white, light wheat, or whole wheat loaf of bread made into a large round loaf. This bread utilizes a very long fermentation time to build a more flavorful loaf of bread.


New York Rye

This bread is made with 50% rye flour and 50% wheat flour and has the addition of caraway seeds, providing even more flavor. It has a mild rye flavor and is great for making sandwiches.



Another crowd favorite! This is a long thin loaf of French bread. In France, baguette dough is actually defined by law! It is distinguishable by its length and crisp crust. A standard baguette has a diameter of about 2 inches and a usual length of 18-24 inches.


Sandwich Loaf (White or Light Wheat)

Mmm, mmm, mmm - homemade sandwich bread - so soft and flavorful. And it makes the absolute best toast!



is a flat Italian bread similar in style and texture to pizza dough. I top mine with olive oil, salt, garlic, and basil or other herbs, but you can specify the flavor. Focaccia can be used as a side to many meals or as sandwich bread. Or just tear off pieces and dip in soup or flavored olive oil!

$6.00/ 8” x 12”

German Pretzels

Keep these par-baked pretzels in the freezer until you want a real treat. Deep brown chewy exterior and soft interior, with that special German pretzel flavor you don’t get with Auntie Anne’s pretzels! Top with salt, cheese, seeds, or cinnamon sugar.

$12.00 for 6 / $16.00 for 9

Pane Siciliano

This bread uses semolina and toasted sesame seeds to give a lovely golden color to both the crumb and crust. The crumb is small and regular, and the dough is classically curled into the “S” shape shown here.


Harvest Grain (Sourdough available)

A hearty, heavier loaf with tons of flavor. This bread has a small, fine crumb and the satisfying crunch of various seeds like sesame, sunflower, and poppy.


Ancient Grain

This bread packs extra iron and fiber from the addition of whole wheat, amaranth, millet, quinoa, and sorghum. The additional grains are ground to flour so the texture of the bread is smooth. No crunchy seeds to keep some of the younger folks from enjoying this bread!


Hamburger Buns or Dinner Rolls

My sandwich loaf dough shaped into hamburger buns, clover rolls, or dinner rolls.

$6.00 for 8 buns

$6.00 for pan of 8 rolls


My boules are not overly sour and are fairly dense. Made with my own Fall Creek Richardson natural yeast starter, sourdough bread has a longer shelf life and is more nutritious because the sourdough starter helps release minerals from the flours so the body can absorb them.


Picture coming           


Picture coming