Bread of the Month – October 2017
A traditional Jewish loaf enriched with eggs and a bit of clover honey. This loaf has a golden thin crust and creamy yellow interior with a fine, soft crumb. Cut into thick slices, this bread makes the best French toast for miles around.
Challah is $1 off the regular priced all month long.
Monday – Fougasse Round
A flavorful loaf made with a touch of rye flour, dried thyme, olive oil and Kalamata olives.
Tuesday – Village Round
A low-profile Italian bread, perfect for dipping in olive oil, soup or pasta sauce.
Wednesday – Cinnamon Swirl Pan Loaf
A generous sugar-cinnamon swirl in our soft, white pan loaf.
This loaf, your toaster, some butter and a knife. Good Morning!
Thursday – Rosemary Garlic Potato
A traditional ‘pane alle patate’ loaf made with Idaho potatoes, minced garlic, fresh rosemary and a natural starter.
Friday – Cherry Walnut
Toasted walnuts and tart, dried cherries in a soft, white pan loaf.
Saturday – Chocolate Cherry Sourdough
Dried tart cherries and semi-sweet Callebaut Belgian chocolate chunks in a traditional sourdough loaf. One unique sourdough!
Sunday – Double Raisin Pecan
Packed with dark and golden raisins, plus toasted pecans. Sweetened with honey — no added refined sugar.