Bread

Our bread is shaped by hand and baked daily in our hearth oven. 

Available daily:

Bagels Our bagels are fermented overnight at 40 degrees, boiled, and baked. A true bagel with a chewy crust and rich flavor.

Ferentation method: Yeasted poolish

Ingredients: Flour, water, salt, malt, yeast.

Country Sourdough Our own naturally leavened Massachusetts sourdough has a crisp golden crust, a moist, soft crumb, and just a hint of delicious sourdough bite.

Fermentation method: Levain

Ingredients: Flour, water, organic rye flour, organic whole wheat flour, culture, salt.

Multigrain Nine grains and a touch of honey make this our most popular loaf.

Fermentaion methods: Whole wheat and oat levain, pâte fermentée

Ingredients: Water, flour, oats, sunflower seeds, organic whole wheat flour, sesame seeds, millet, barley, cornmeal, rye chops, cracked wheat, flax, honey, salt, culture.

Baguette Three simple ingredients (flour, water and salt), and natural leaven, perform a miracle of flavor. Crispy crust, and a chewy, flavorful crumb.

Fermentation method: 10% whole wheat levain

Ingredients: Flour, water, whole wheat flour, salt, culture.

100% Wholegrain A naturally leavened blend of whole wheat and rye flours and whole sunflower and flax seeds. A hearty, healthy traditional loaf.

Fermentation method: Two-stage whole wheat levain

Ingredients: Whole wheat flour, water, cracked flax, sunflower seeds, salt, coarse whole wheat, culture.

Ciabatta Rolls A crisp, chewy crust and an open crumb make this little roll worth obsessing over (and many people do - call to reserve or come early, before they sell out).

Fermentation method: Yeasted biga

Ingredients: Flour, water, salt, yeast

 

Available on a rotating weekly schedule:

 

Monday: French Bâtard, Honey Oat

Tuesday: French Bâtard, Savory Ciabatta, Potato Rosemary

Wednesday: French Bâtard, Cinnamon Raisin, German Rye, Challah Buns

Thursday: French Bâtard, Savory Ciabatta, German Rye, Fluffy White, Fig Hazelnut

Friday: French Bâtard, Fig Hazelnut, 100% Whole Grain, Challah Braids

Saturday: French Bâtard, Caraway Rye, Sesame Semolina, Savory Ciabatta, Challah Buns

Sunday: Sean's Rustic Sourdough, Sesame Semolina, Savory Ciabatta

 

100% Whole Wheat with Toasted Sunflower Seeds

Fermentation method: Whole wheat levain

Ingredients: Organic whole wheat flour, water, sunflower seeds, coarse whole wheat, culture, salt.

Caraway Rye

Fermentation method: Rye levain

Ingredients: Flour, water, organic rye flour, culture, caraway seed, salt, yeast

Challah

Fermentation method: No-knead overnight bulk fermentation

Ingredients: Flour, water, eggs, honey, organic canola oil, salt, yeast

Challah Rolls

Fermentation method: No-knead overnight bulk fermentation

Ingredients: Flour, water, eggs, honey, organic canola oil, salt, yeast

Mushroom Ciabatta

Fermentation method:Yeasted biga

Ingredients: Flour, water, mushrooms, salt, yeast, canola oil.

Olive Ciabatta

Fermentation method: Yeasted biga

Ingredients: Flour, water, kalamata olives, salt, yeast.

Onion and Rosemary Ciabatta

Fermentation method:Yeasted biga

Ingredients: Flour, water, onions, salt, yeast, rosemary, canola oil.

Cinnamon Raisin

Fermentation method:Yeasted poolish

Ingredients: Flour, raisins, water, milk, organic whole wheat flour, cinnamon, sugar, salt, yeast.

Fougasse

Fermentation method: 10% whole wheat levain

Ingredients: Flour, water, organic whole wheat flour, salt, culture.

Toppings vary.

Hazelnut and Fig Sourdough

Fermentation method:Whole wheat levain

Ingredients: Flour, water, organic whole wheat flour, fig, hazelnut, coarse whole wheat flour, culture, salt.

Honey Oat

Fermentation method:Yeasted biga

Ingredients: Flour, water, buttermilk, organic whole wheat flour, oats, coarse whole wheat flour, honey, salt yeast.

Hot Cross Buns (seasonal)

Fermentation method: Yeasted poolish

Ingredients: Flour, milk, raisins, sugar, butter, eggs, yeast, salt, cinnamon, allspice, nutmeg, cloves, powdered sugar, lemon.

Kugelhopf (seasonal)

Fermentation method:Yeasted poolish

Ingredients: Flour, milk, butter, eggs, raisins, sugar, almonds, rum, salt, yeast, orange, oil, vanilla, extract, powdered, sugar.

Sean's Rustic Sourdough

Fermentation method: Rye levain

Ingredients: Water, flour, organic rye flour, rye chops, coarse whole wheat, salt, culture.

Sesame Semolina

Fermentation method: Lequid levain

Ingredients: Water, durum flour, flour, toasted sesame seeds, culture, salt.

Super Foccacia

Fermentation method: Yeasted biga

Ingredients: Flour, water, salt, yeast.

Toppings vary.