Artisan Breads
The Breadery is committed to making fresh and healthy artisan breads using only natural ingredients. We do not use chemicals or industrial equipment to artificially speed the fermentation process. Instead, our dough rises for at least three to four hours, using the “old world” double fermentation technique and hands-on crafting of the bread.
Baguettes
Sometimes called the hallmark of a good baker, the traditional French baguette is distinctive to say the least. At The Breadery, the balance of its thin crusty exterior and airy creamy crumb structure is achieved via a European steam injected oven and our proven fermentation method.
Ciabatta
A more recent addition to the pantheon of artisan breads, ciabatta is to Italy, what the baguette is to France. The Breadery uses an authentic Italian recipe, which incorporates up to 80% water hydration resulting in an open crumb loaf with a chewy crust. Meanwhile, our Polish fermentation process delivers a subtle buttery flavor to the bread.
Olive Rosemary Sourdough
Using our classic techniques for making sourdough bread (natural leavens, room and cold fermentation), The Breadery’s Olive Rosemary Sourdough kneads Kalamata olives and fresh rosemary into our dough to craft the perfect loaf to pair with your favorite pasta or tapenades.
San Francisco Sourdough
The Breadery’s San Francisco Sourdough is for those who prefer a deep and more pronounced sour flavor. Avoiding commercial yeasts, this all-purpose sandwich bread’s natural sour flavor is achieved with only natural leavens and our long-established 3-day fermentation process. All that patience pays off, with the result being a superb sourdough, ready to toast and enjoy!
3-Seed Sourdough
The oldest of leavened breads, sourdough dates back to mankind’s agricultural origin, while the move to baker’s yeast in recent centuries is more common, The Breadery uses only natural leavens (as well as room and cold fermentation) to craft a more traditional, lightly sour loaf that still delivers a maximum flavor profile. Our 3-Seed Sourdough incorporates sesame, flax, and sunflower seeds which have been roasted in our own artisan olive oil, resulting in a hearty bread and a worthy accompaniment to any soup or sandwich.
Lemon Rosemary
Using our classic techniques for making sourdough bread (natural leavens, room and cold fermentation), The Breadery’s Lemon Rosemary Sourdough incorporates bright lemon zest and fresh rosemary to craft a loaf full of flavor and ideal for serving with summer bruschetta or to soak up our house olive oil.
Miche
At The Breadery, our Miche (an old-world European sourdough) is made using a rye starter and 100% whole grain. Although Miche is available for purchase in ¼, ½, and whole loaves, this large, rustic loaf is meant for sharing. With plenty of crackling crust to go around, Miche is the quintessential bread to partner with a gourmet cheese platter.
Semolina
More often associated with its use in making dry pastas, at The Breadery, we use Semolina (Durum wheat) flour to bake our healthy, dense, Italian loaf, with a crackling shell to satisfy even the most discerning crust-lovers.
Sauerkraut Rye
One of our most popular breads, the Sauerkraut Rye is light and airy with a bite of rye grain. Great for sandwiches, toasted for breakfast with jam or for delicious grilled Reuben’s with corned beef from the butcher down the street. This bread is only made on Fridays so be sure to stop by and pick up a loaf for the weekend.