The cost of shipping bread is prohibitive. It is available wholesale and pick up.
Good bread is its own food group. Hearty, filling, sustaining, delicious. There should be more to bread than airy slices that do nothing more than hold the ingredients of a sandwich together.
Multi Grain – The whole grains in this bread are full of fiber, have a wholesome flavor, and will help you stay full while you work away the day. Also great at lunch for a sandwich and as a side for soup, chowder, chili and stew.
Ready for the oven!
Whole Wheat White – Freshly ground white wheat berries make up part of the flour in this loaf. It gives the bread excellent texture without compromising the crumb. Great for sandwiches but be prepared, this isn’t the sandwich you’re probably used to eating. Rustic White is a main ingredient in the sandwich, not just a means of holding the contents together. Each loaf is made with two pounds of dough, twice the size of many homemade breads.
Oatmeal – Our best selling bread. Each loaf of Oatmeal bread starts out with two pounds of dough. Oatmeal outdoes itself in the rising department. It’s a big hearty loaf made with rolled oats. French toast, sandwiches, toast, grilled cheese, buttered – you can’t go wrong with Oatmeal bread.
Whole Grain Whole Wheat – Made with ground red wheat berries, the flour is so fresh it’s still warm when the dough is made. Also contains white flour to keep the loaf from being too dense and heavy. This is a nice sandwich bread, makes great toast, and is a nice side to soups, stews and chowders. Each loaf is made with two pounds of dough, twice the size of many homemade breads.
English Muffins – A lightly toasted English muffin with butter, jam, or peanut butter makes a quick breakfast or a nice snack. Our English muffins will need to be fork split, or if you’re in a hurry, slice them with a bread knife. I like to toast them on hot cast iron for a breakfast sandwich.
Sourdough – A loaf of sourdough from Grace, my sourdough starter, takes its time. I feed the starter the night before I’ll be baking and then again in the morning, two hours before I create the dough. Sourdough bread isn’t kneaded. At timed intervals I pull the dough from four directions, one pull each. It’s done several times before the dough is rolled out onto the butcher block, cut and weighed, shaped, and placed in proofing baskets. Depending on the temperature in the bakeshop, the dough will be baked at the end of the day or left for a cold rise overnight and baked in the morning. Slow fermentation contributes to a rich depth of flavor.