OUR BREAD

WHAT’S IN THE OVEN

country loaf sits on a marble countertop

COUNTRY

Our most straightforward loaf. The dough is made from Central Milling T85. The crust is thick with deep color and caramelization; the crumb is light but with chew to the texture.

ancient grain loaf sits on a marble countertop

ANCIENT GRAIN

Made from 100% Central Milling Hard Red Spring Wheat and Spelt flour with loaves coated in sesame seeds. Well-hydrated and given a long fermentation to produce a nuanced flavor and light texture.

seeded country loaf sits on a marble countertop

SEEDED COUNTRY

A blend of pepitas, sunflower, white and black sesame, nigella, and poppy seeds folded into Country dough. The Final loaves are coated in the same seed blend.

baguette sits on a wooden surface

BAGUETTE

Blend of Central Milling T-85 and Whole Grain Hard Red Spring Wheat, naturally leavened. The crust is crunchy with light caramelization, light crumb, good chew and complex flavor.

a narrow Jerusalem bagel coated in sesame seeds sits on a marble countertop

JERUSALEM BAGEL

A sourdough version of an Israeli favorite. Made with High Extraction Flour, coated in sesame seeds and baked soft for a tear-able crust. The crumb is more “bready” than a New York Style bagel with a texture similar to a Baguette.

olive with herbs and citrus loaf sits on a marble countertop

OLIVE w/ HERBS & CITRUS

Kalamata olives are seasoned with ground coriander, fresh dill and lemon zest and folded into Country dough. The final loaves are coated in Floriani Red Flint Cornmeal.

cheese brewad loaf sits on a marble countertop

CHEESE LOAF

Our Country Loaf filled with a mix of havarti and gruyère cheeses with fresh cracked black pepper.

a brioche challah loaf, dusted with sesame seeds, sits on a marble countertop

BRIOCHE CHALLAH

(FRIDAY ONLY) Made from Central Milling T65, enriched with organic butter, eggs and sugar. Long and slow natural fermentation creates a complex flavor that is bright and tangy.