Butternut and Àrbol chili

Butternut and Àrbol chili

9.50

Born out of the love for a soup in an excellent cookbook, ‘Sunday Suppers at Lucques’. We’re taking our Bedford sourdough blend of wheat and rye and incorporating butternut squash, a few àrbol chilis, roasted pumpkin seeds and a little toasted fennel seed. Flavorful and perfect for fall. And yes, I dunked it right back into some soup! Yum!

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