We bake our breads in the French tradition using only flour, water, yeast, and salt and absolutely no preservatives or enhancers. For this reason, its baking is a daily occurrence as it begins to go stale after 24 hours. French bread can be formed into various shapes and sizes, ranging from the skinny version of the baguette, ficelle, to a small round French hard roll, or boule, but they all use the same basic recipe.
Crunchy on the outside and soft on the inside. The crust will usually have a yellow-golden color and the inside, or ‘the crumb’ has a creamy color, with large irregular holes. The bread exhibits a slight sweetness that is released from within the flour itself. These breads are best eaten the day they are baked and leftovers are best transformed into French toast or ground into breadcrumbs.
In French, the word means "wand" or "baton". Excellent with butter and jame or served with jam, cheese or pate.
A larger version of the baguette (also comes in a half-size). Excellent for garlic bread.
A skinny version of the baguette. Great for fondue.
Great with butter and jam or served with a home-made soup.
Meaning ball in French, it is a larger version of the roll. Excellent for bread bowls.
Basically a baguette in the form of a loaf.
Rustique comes in either a loaf or a baguette with a crunchy, caramelized crust and a moist, airy interior. It has a delicately sweet and wheaty flavor due to the unique cold-water delayed-fermentation technique. Rustique bread is especially great with meat and cheese displays.
The Normandy is not technically a sourdough, but has many of a sour’s characteristics. It has a dark, caramelized crust. With the addition of whole wheat and rye flours, the crumb develops a unique color and a distinct flavor. It is made with white flour, whole wheat flour, rye flour, water, and sea salt. This bread is excellent fresh with a touch of butter, but continues to develop its flavor even days after being out of the oven.
The ciabatta has a crisp crust with a soft, porous interior and a cream-colored crumb. It is made with unbleached all-purpose flour, salt, yeast, and water. In Italy, ciabatta is traditionally used for sandwiches (panini) although it works especially well as a dipping bread.
Solid and hearty; yet light and sweet. A healthful favorite made with whole grains and seeds (sesame, oats, flaxseed, sunflower seeds, millet, cracked wheat) and slightly sweetened with a touch of local wildflower honey. One try will have you hooked. Perfect for sandwiches.
Naturally leavened, packed with raisins and pecans, and slightly sweetened with honey from a local apiary. Raisin pecan bread can be served with breakfast or as a sweet snack, even as dessert. Many enjoy this bread toasted, with nothing more than a little butter, or with jelly if you like. It can also be prepared into French toast or bread pudding.
Whole Wheat Walnut
The whole wheat walnut loaf is soft, moist, and loaded with walnuts. It is lightly sweetened with honey from a local apiary. This bread is excellent for sandwiches or toasted with cream cheese at breakfast. Also goes well with your favorite salads.
or “pain de champagne,” is a hearty sandwich bread made with a mix of whole wheat and white flour, wheat bran, and flavored with sea salt. It generally keeps longer due to the thicker crust. It is excellent for sandwiches.
or “Pain de Mie,” is exactly what is sounds like. It is a very versatile loaf that can be used for sandwiches, French toast, or croutons. The crumb is soft and moist, but the bread is deliciously dense. Also comes in a whole wheat version.
A mix of wheat and rye flour. More fiber and stronger flavor.
Moist, flaky white bread with garlic, parsley and parmesan cheese.
Irish Soda Bread
slightly sweet white bread made with butter and filled with raisins, baked with baking soda instead of yeast .
Gluten Free Options
A staple of French cuisine. A lovely flaky, buttery pastry served with coffee, butter or jam or filled with meats and cheeses in its savory incarnation. Also prepared using traditional methods and made with flour, butter, and yeast. Our specialty croissants are handmade daily and baked fresh. They come in a variety of flavors including: blueberry, cream cheese, apple, almond, cinnamon, cinnamon raisin, or just plain butter.
EPI, Challah, Christmas Wreath
An example of what can be done with a little creativity in mind. Don’t forget to check out our Christmas wreaths, Challahs, EPIs, and bread rolls. We use the same ingredients as for the white breads, but before putting them in the oven we shape them. The dough has a sort of memory and any touch or indentation will show up in the resulting baked bread. Used mostly for decorative purposes as a centerpiece.