Traditional Breads
Hand shaped and hearth baked
Most loaves are available in small and large sizes. Daily availability of each type of bread is subject to change based on baker’s schedules. Thank you for your understanding!
Baguette Classique
The classic Parisian baguette. Crisp crust and soft crumb. Ours are hand-shaped and made with a pre-ferment and will last for a couple of days. The subtle and mild flavor is great for fish and spicy flavors. The pain is an excellent choice for toast and sandwiches. (Available daily)
Pain Classique
Classic French white loaf with soft and open crumb. Made with the same dough as our baguettes, a simple, yeasted dough with a touch of semolina flour. (Available daily)
Tre-Semi
Flax, sesame and sunflower seeds in a sourdough. A moist loaf, that will keep for days. (Available daily)
Pain au Levain
Levain is the French term for traditional sourdough. Our simplest recipe yields a chewy crumb and caramelized crust. Pairs well with cheese, pasta, and salads. Made with wheat flour, whole-wheat flour, rye, water, sea salt. (Available daily)
Campagne
The local favorite. A beautifully dark rye & whole wheat sourdough. Available as a loaf, large bread boule, or batard. (Available Wednesdays, Fridays & Sundays)
Rustique
A complex, slightly sweet and slightly nutty sourdough made with semolina pasta flour. (Available Saturdays)
Cornish Oat
A dark yeasted dough featuring rye flour and oats. Great for sandwiches and toast. (Available Thursdays)
Brittany Rye
A rich, earthy sourdough with a caramelized crust. (Available Thursdays)
Pain Complet
Our 100% whole grain bread. Whole wheat flour with a rye sourdough starter yield a Delicious healthy loaf that will surprise the sceptic. Great thinly sliced and toasted. (Available Fridays)
Sourdough Focaccia
A naturally fermented version of the classic Italian flatbread. (Available Saturdays and Sundays)
Challah
The traditional Jewish braided bread. Rich, slightly sweet, golden crust. Made with eggs but no dairy. Sells fast, we recommend preordering. (Available Fridays)
Brioche
Rich, tender, and perfectly sweet. Shaped into loaves or à têtes. (Available Saturdays)