BREAD
We use the finest wheat in our bread, and every loaf is hand-shaped and baked in a stone hearth oven.
DAILY
| Baguette |
|
| Traditional French-style white sourdough |
| Country |
|
| Oval white sourdough loaf with a little whole wheat for extra flavor |
| Granary |
|
| Organic, Massachusetts-grown whole-wheat loaf with sprouted and roasted wheatberries and wholegrain rye |
| Kalamata |
|
| Oval-shaped whole-wheat sourdough filled with Greek kalamata olives, garlic and basil |
| Peasant wheat |
|
| Round, whole-wheat sourdough loaf with a small amount of dark rye |
| Sandwich wheat |
|
| Basic whole-wheat loaf pan bread |
| Sesame |
|
| Oval whole-wheat sourdough loaf covered with roasted sesame seeds, with more seed in the dough |
| Three-seed |
|
| Round whole-wheat sourdough loaf with flax, millet and sunflowers seed in the bread and sunflower seeds on top |
THURSDAY
| Multigrain |
|
| Oval or sandwich loaf leavened with both yeast and a pate ferment to create complex flavor. Largely whole wheat, with a soaker of wheat, oat, millet and corn added for texture and flavor |
| New York rye |
|
| Sandwich loaf made with rye sourdough and yeast, light and airy with caraway seeds and a crisp, chewy crust |
FRIDAY
| Challah |
|
| Plain • Poppy • Seed • Sesame |
SATURDAY
| Cherry pecan |
|
Round, whole-wheat bread with toasted pecan
and dried tart cherries, perfect for morning toast |
| All prices are subject to change. |