Traditional Breads

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)

Classic French white loaf with soft and open crumb. Made with the same dough as our baguettes, but as a beautiful, soft loaf. (Available daily)

Soft flatbread made with olives, tomatoes, shallots, rosemary. We also serve an version with parmesan on top!

The traditional braided egg bread. Ours is made with a preferment and is slightly sweet. Available on Friday. Sells fast, we recommend reservations. (Available Friday)

A levain bread with a higher % of whole wheat with rye, flax seeds, and oats. A moist loaf that will keep for days. Divine when toasted and served with honey or soft cheese. (Available daily)

A beautifully dark rye whole wheat sourdough. Available as a small, long, or sliced loaf, large bread boule, or batard. (Available Thursdays & Saturdays)

Levain is the French term for traditional sourdough. The flavor is mild not sharp or sour. A complex nutty flavor; with 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)

A complex, slightly sweet and slightly nutty sourdough made with semolina pasta flour. (Available Saturdays)