Ingredient List • Baking Calendar
Products
Daily Breads
Whole Wheat Levain
Our basic, traditional wheat bread. Levain is a French term meaning "to rise, give life to," and this recipe dates back at least to the 16th century French countryside. Sifted wheat flour (some of it stone-ground) is naturally fermented, using the wild yeast that lives on the outside of the grain. This mildly sour starter is built into a hearty bread dough with filtered water, sea salt, and the smallest pinch of malted (sprouted) barley flour.
Wheatberry Nut Levain
The same dough with sprouted wheatberries, and toasted pecans and walnuts.
Tuscan Bread
A traditional Italian loaf from the Tuscany region. Crisp crust and light, airy crumb (interior).
Twelve Grain
A "levain" with 12 cracked grains and a small amount of honey.
"Wholly Granola"
The 12-grain loaf with added nuts, wheatberries, oats and raisins.
King's Table Bread
Kings and nobles could afford to have their stone-ground flour very finely sifted. Still rich in wheat germ, this special flour makes a lighter, but still quite dark, flavorful loaf.
Stirato
Stirato is an Italian verb to stretch. This dough is too wet to mold into a regular loaf and is consequently stretched into a rustic free-form shape. Very crusty, with a contrasting moist and open-holed crumb. Very similar to ciabatta ("slipper bread").
Sourdough Rye
A hearty European style full-flavored rye with coarsely ground rye meal.
Whole Wheat Pizza Crust
Makes a crispy, flavorful, lean pizza.
Sourdough Boule
More sour than the levains, and lighter flour. This is the American bread made popular in California and the Yukon.
Baguette
Popularized in France in the last 125 years; a light, crusty, thin loaf that goes with everything.
Foccacia Round
Our foccacia is made less flat than the traditional, to give added moisture and last longer. All of our foccacia's use roasted garlic, a little extra virgin olive oil and whole milk. Variations include Bulgarian sheeps' milk feta cheese, Greek kalamata olives, or green onions.
Raisin & Cinnamon
About 50% whole wheat flour, some tangy sour starter and really plump raisins.
Honey-Challah Braid
This is a traditional Jewish bread, although many countries produce similar egg breads. Ours uses raw honey and olive oil in a 6-ply braid. Baked every Friday and special occasions.
Special Breads
"Everything" Foccacia With kalamata olives, feta cheese, red chilies, and green onions
Tex-Mex Peppers, corn and cheddar cheese
Dark Rye 50% rye meal and 50% stone-ground, sifted wheat
Honey Challah Jewish egg bread
Blueberry Corn With walnuts
Cherry Pecan Made from our popular levain
100% Whole Spelt & Honey
High fiber, sweet, & great for sandwiches
Bread Storage Tips
If you will use it in one or two days, keep it in the paper sack. If you will keep it longer, seal it in a plastic bag, and re-crisp the crust in the toaster or oven. If you need to keep it longer than three days, portions may be frozen in plastic bags, just remember to thaw it in the plastic bag before opening it.