Bread Menu

The attention we pay to every step of the bread making process is what makes our hearth-baked breads so good. Every loaf is hand-rolled or braided and our steam-injected oven assures a perfect crust. Our French and ciabatta breads have a creamy, open crumb and our sourdough breads, chewy and delicious, offer a pleasant tang. On Fridays, we bake traditional challah: hand braided, golden and sweet with egg and honey.

All of our bread is baked the day it’s sold. If warm bread is your weakness, stop by to ask about the daily production schedule.

The Daily Loaf
Made from our French dough, a wholesome white bread suitable for your daily peanut butter sandwich or perfect morning toast.

Baguette
Classic French loaf with lacy crumb and a golden, crunchy crust.

Harvest Round
Our multi-grain loaf, with flecks of grains and a touch of honey.
(Available Wednesday – Sunday)

Buns & Rolls
Harvest, hearth, soft white, and currant.

Semolina Sesame
High-gluten durum wheat lends this sesame seed encrusted white bread a fine, chewy crumb. (available daily)

Currant Loaf
Our harvest loaf loaded with sweet currants. Great for breakfast. (Available Saturday)

Challah
Traditional Jewish egg bread, sweetened with honey. Our braided loaves are available with poppy seeds, sesame seeds, or plain. (Available Friday after 11am)

Sour Rye
A naturally leavened, moist, whole grain rye with a touch of molasses. (Available Tuesday)

Old-Fashioned Sandwich
Our French dough baked as a pan loaf. (Available Tuesday – Saturday)

We make sandwiches daily on our fresh breads. Check out the savory page for the full menu.
Baking in small batches allows us a certain production flexibility, which means that on a day-to- day basis, there may be some inspired and spontaneous decision making and baking going on in our kitchen. So please be sure to ask us about things that may not be reflected on this menu.