For our signature sourdough, we use only natural leavening, sourdough culture, from mixing the levain to baking the loaf, it takes over 24 hours to develop. This long fermentation gives the loaf a great mild tang of sourdough, and good digestibility and the sourdough acts as a natural preservative, giving an excellent shelf life! Composed of 70% hard red spring wheat, sifted, 20% whole grain wheat, 10% whole grain rye
A little lighter, creamier, with a smaller percentage of whole wheat - but don’t be fooled, still 100% of the germ intact, and an extra long fermentation process to make available as many nutrients from the grain as possible, and great digestibility, today’s wonder breed. A blend of hard red spring and soft winter wheat. Available in a small or regular size hearth loaf or a regular size pan loaf.
A blend of wheat, spelt and rye. Earthier but sweet, with a crusty exterior and a moist crumb on the inside.
We’ve taken a favorite, oatmeal porridge, and added oatmeal stout in place of some of the water for a darker, richer note- yes- it smells incredibly malty and delicious!
POLENTA WITH CHEDDAR
The polenta we use is freshly milled by Wild Hive Farm, and smells of summer fields and sunshine. Our polenta porridge bread is kind of a combination of cornbread and a rustic sourdough. We’re also adding in some delicious aged cheddar from Jasper Hill Farms.
100% WHOLE GRAIN EMMER
Emmer (Farro), known as the ‘Mother’ wheat Is an ancient relative to wheat. Our emmer for this loaf was regionally grown and locally stone milled to retail 100% of the grain- bran, endosperm and germ. Nuttier, earthier, and more complex in flavor, this loaf is mixed with a high hydration for a soft crumb, ( and great shelf life). A long cool overnight fermentation gives here digestible and nutritious bread. We are excited to feature this as a single grain loaf, not blended with any other wheat variety- for maximum flavor. Emmer has a lower protein content and thus prefers the support of a pan to a free standing boule.
ANA ANA BUSY MAMA
Our Ana Ana Busy mama (Anadama) is made with freshly milled polenta from Wild Hive Farm, rye, wheat, and enriched with tangy buttermilk and butter, and our new version uses both maple syrup and molasses to create an amber toned, slightly sweet, tender crumbed loaf. I love this bread!
FIG & TOASTED WALNUT
Sweet dried figs with those nice little crunchies, with with toasted walnuts... this is one of our customer favorites. Stock up on a little goat cheese and honey, toast it up and there you go. A blend of hard red spring wheat and rye.
Cranberries! Fresh and popping with tangy flavor pair with toasty pecans and millet for a yummy flavorful bread.
No weird ingredients or preservatives. A little lower hydration than our other loaves (less water = smaller holes so all those filling don’t just fall through and make a mess…)
Wheat, water, natural leavening, sea salt, and just a touch of honey :) . That’s it!
(Dairy Free, Egg Free)