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.
The name 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 slightly chewy crust. This bread is a crowd favorite!
A toasted sandwich made from small loaves of Ciabatta is known as a panino (plural panini)..
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.
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!
Contains wheat, milk
Fall Creek Sourdough
Fall Creek Sourdough is leavened with our local wild yeast rather than commercial yeast through use of a fermented "starter". The acids formed during fermentation produce a tangy flavor and slightly chewy texture. Sourdough breads are also easier to digest!
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.
$7.00 - two 13 oz loaves
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”