Breads

Baguette    Wed through Saturday              
The classic La Baguette de Tradition” with a crisp crust, open crumb, and the naturally sweet and complex flavor of wheat.
Wheat flour, poolish, water, salt, yeast.

Ciabatta     Wed through Saturday           
Rustic Italian country bread deeply baked to a distinctive dark crust and a very open crumb.
Wheat flour, poolish water, salt, yeast.

Organic Heirloom Wheat Saturday
This all organic bread contains 60% Heirloom Variety Bolted Hard Red Winter Turkey Wheat. This currently rare wheat variety is renowned for its flavor and ability to produce superior bread. We add to this 10% Organic Whole Spelt also from a small family owned mill.
Organic bolted turkey wheat, organic wheat flour, organic whole spelt, water, levain and salt.

Organic Seeded Baguette Wednesday
This all organic bread is loaded with sesame and sunflower seeds as well as a bit of whole grain.
Organic wheat flour, organic whole wheat flour, organic whole rye, water, salt, levain, yeast, organic sesame and sunflower seeds.

Organic 6 Grain  Thursday
A nutritious blend of organic grains and seeds bring a complex array of flavors to this bread.
(All organic) Wheat flour, whole wheat flour, cracked wheat, oat flakes, rye chops, hulled millet, corn grits, spelt, flax seed, water, levain, salt, yeast.

 Rosemary Epi Wed through Saturday
A baguette cut in the traditional “epi” style and sprinkled with fresh rosemary. 

Rustica Rolls  Wed through Saturday
Savory rolls made from our ciabatta dough and topped with balsamic vinegar, fresh rosemary extra virgin olive oil and coarse salt. Sold individually or as a 36 roll pull apart “wheel”.
Wheat flour, water, salt, yeast, topping includes: extra virgin olive oil, sea salt, fresh rosemary and balsamic vinegar.

French Country Wednesday  through Saturday       
Dark crust and full of complex flavors of a tangy but not sour sourdough. A blend of organic whole grains brings a robust hearty quality to this bread.  
Wheat flour, organic whole wheat, organic whole rye, levain, water, salt.

Semolina Levain Saturday  
A blend of  durum, semolina, and wheat flours  produce a golden crumb. The bread is rolled in sesame seeds prior to baking producing a toasted sesame crust. 
Durum flour, semolina flour, wheat flour, levain, water, salt.

Organic Seeded Sourdough  Saturday
Bread full of robust flavors of toasted seeds and flax seeds.
(All organic) wheat flour, pumpernickel rye, water, levain, flax seeds, toasted sesame seeds, toasted sunflower seeds and salt.

Whole Wheat with Raisins and Walnuts Thursday
Dark crusted and loaded with raisins and walnuts.
Wheat flour, organic whole wheat flour, water, levain, raisins, walnuts, honey, salt, yeast.

Leinsamenbrot Wednesday
60% rye and loaded with organic flax seed makes this bread of Germany highly nutritious.
Organic Whole Rye, wheat flour, water, salt, ryesourdough,organic flax seeds, and yeast.
 

Organic Vollkornbrot  Wed through Saturday
 100% all whole grain Rye with sunflower seeds…. Unique robust and hearty German bread.
Organic rye flour, organic rye chops, water, salt, rye sourdough, yeast.

Brioche Friday and Saturday
This magically light textured and buttery bread of France is richly appointed with European style butter. This is very versatile bread and some ways to use it are: Toast lightly and eat with jam or make the delicious grilled sandwich “Croque Monsieur”, also toast lightly and use for the ultimate lobster salad sandwich.
Wheat flour, European style butter, whole eggs, sugar, salt, water, yeast.

Deep Dish Focaccia Wed through Saturday   
Ciabatta dough is proofed in a pan drizzled with extra virgin olive oil and baked on the hearth to create a crisp bottom crust and light, flavorful, airy bread the bread is topped with roasted eggplant, roasted peppers, and, mozzarella cheese.

Deep Dish Focaccia Margherita Wed through Saturday   
Ciabatta dough is proofed in a pan drizzled with extra virgin olive oil and baked on the hearth to create a crisp bottom crust and a light, flavorful, airy bread topped that is topped with Pecorino Romano, mozzarella cheese, plum tomatoes, oregano, and fresh basil.

Ficelle Saturday
A tangy sourdough brushed with extra virgin olive oil and sprinkled with parmesan.
Wheat flour, water, levain, salt, topped with extra virgin olive oil and parmesan cheese.

Winter White  Saturday
Boldly tangy and dark crusted sourdough bread.
Wheat flour, water, levain, and salt.

Kalamata Olive Levain  Saturday  
This bread is packed with Kalamata olives bringing a bold Mediterranean flavor to this naturally leavened bread.
Wheat flour, organic whole wheat flour, water, levain, kalamata olives, salt.

A variety of flatbreads (a foccacia that we call Rusticas for their rustic appeal)
The bread ingredients are: Wheat flour, water, salt, poolish, yeast.
And the various toppings:

  • Rustica-  Balsamic Vinegar, extra virgin olive oil, fresh rosemary and sea salt on a focaccia style dough. 
  • Kalamata Olive Rustica    -  Kalamata olives and extra virgin olive oil.
  • Garlic Rustica-  Chopped fresh garlic, extra virgin olive oil and black ground pepper.


Pizza and Panini

Individual Pizza
Our Ciabatta dough topped with Ground Tomatoes, Pecorino Romano, and Mozzarella cheese

Panini

Our Ciabatta dough filled with fresh mozzarella, and fresh basil, and then topped with fresh rosemary and sea salt.


Pastries

Wednesday through Saturday
Croissants
Chocolate Croissants
Fruit Danish
Almond Bear Claws
Pecan Sticky Buns
Lemon Squares

Also on Friday and Saturday
Hazelnut Swirls

Also On Saturday
Jamaican Rum Clouds
Tart Cherry and Fresh Blueberry Brioche
Danish Flowers
Gatis
Hazelnut Swirls
Bouchons

Flourless Chocolate Cake Seasonal
Russian Braid Seasonal but may be ordered in advance

 

Cookies

Wednesday through Saturday

Chocolate Chip
Oatmeal Raisin
Zaleti
Pistachio
Coconut Almond Macaroons
Seasonally Cut  Sugar Cookies