French Baguette & Artisanal Loaves

Everyday we bake our classic French baguette and a variety of artisanal loaf breads.  Consult our daily bread schedule for a comprehensive list of our breads and the days of the week we bake them.  All breads are baked fresh daily.

Bread Descriptions at a glance

Baguette:  Crispy crust, holey crumb.  While popular for crostini, tapenade, bruschetta and the sort, this is in its element dipped in olive oil, or used for sandwiches.  Available in a regular or demi size baguette.  We also make our baguette in an Epi de blé, this baguette is cut to resemble a chaff of wheat and breaks nicely into small portions, the perfect dinner roll solution.

Challah:  Made with a lot of eggs and a generous amount of honey, this bread has a very soft, yet very chewy crumb with a subtle tang given by a splash of cider vinegar.  The crust is dark, yet soft with a sharp caramelized sugar flavor.

Cheese Ficelle:  Our demi-baguette folded and rolled with Pecorino Romano and shaped into a long skinny baguette.  Baked for the retail sale on Fridays, available for order everyday.

Ciabatta:  Named after the Italian word “slipper”, this bread is an irregular rectangular bread with long streaks of white flour, contrasted with a medium to dark crust.  The crust is hearty. The crumb is tender with larger holes.  A smaller version, the size of a hamburger bun, is also available (useful for the “messier” sandwiches, such as pulled pork).

Ciabatta buns: Any day we are baking Ciabatta, you may special order Ciabatta buns.  Perfect for sandwiches and burgers, these rolls are sold in 4 packs.

Cracked Wheat:  Presently a favorite for sandwiches amongst our restaurant-owning clients.  Crispy, moderately thin crust dusted with whole wheat flour.  Soft crumb with medium to small holes.  A small volume of cracked wheat berries give the chew occasional, almost “al dente” bites.

Focaccia:  A thick flatbread with large holes in the crumb, infused with olive oil with fresh rosemary, and dusted with salt.  With a hearty crust, this bread has a tougher texture, but is still soft enough to hold in sandwich fillings at the bite.

Speciality Focaccia:  a smaller version of our classic focaccia with various toppings:  caramelized onion, puttanesca (kalamata olives, capers, anchovy paste, cayanne), tomato herb & cheese (available in house only).

Scali: A dark crusted bread with a cream-colored, soft crumb.  Coated with sesame seeds that infuse the crumb with a subtle nuttiness and add to the crust a pronounced sesame “punch” and a pleasant additional crunch.

Sourdough:  Made with a 100% whole wheat starter that we mix into a levain of rye and white flour.  Strong crust, very chewy crumb, this bread has a subtle sharpness and nuttiness.

Burger & Brat Buns:  Classic enriched white buns, burger buns are rolled in sesame seeds. Sold weekends, summer only, starting Memorial Day weekend. Sold in 8 packs.

Holiday Breads: King Cakes, Irish Soda Bread, Hot-cross Buns, Dinner Rolls, Rosh Hashanah Challah, Stollen

 

Bread Schedule

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