Artisana Bread Menu

All white, organic flour. The absence of any whole wheat flour makes this the ultimate crunchy-toast bread!

30% organic sprouted whole wheat and 70% organic unbleached bread flour. This is a delicious, basic loaf

Same as our Pain de Campagne but with flax and sunflower seeds!

Einkorn is the oldest cultivated wheat and is more easily digestible for many with gluten sensitivities. Higher protein content and lower gluten make for a heavier, denser loaf of bread. Whole grain and delicious. Multigrain blend of cracked wheat, rye chops, hulled millet, corn grits, spelt...ALL ORGANIC

Spelt, farro, epautre, espelt...whatever you call it, it's healthy and delicious. Spelt, an ancient grain, is closely related to wheat and has a deep, wheaty flavor. The water soluble fiber makes it easier for many people to digest. Pair that with a long, cold fermentation time and you have bread that doesn't cause bloating and other digestion issues. Doesn't hurt that it tastes great, too.

Kamut, aka by its tradename Khorasan, is an ancient wheat believed to have originated in the Fertile Crescent. This wheat is higher in protein and lower in gluten, making it easier for many people to digest. Mild, buttery flavor and a light gold color. Of the 3 ancient wheats and grains we use, Kamut has the mildest taste.

Spelt and unbleached bread flour with Italian black and green olives and rosemary, a winning combination

Crispy, crunchy traditional baguette

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Typical French toasting and sandwich bread with a soft crumb. Refrigerates and freezes beautifully, which we recommend. We do not use preservatives in any of our products.

Whole grain sprouted wheat is often easier to digest than other wheat breads. Soft, tender crumb. Please refrigerate or freeze; we do not use any preservatives.

Sprouted whole wheat, rye and unbleached white bread flour, all organic. Sunflower seeds, millet, flax and bulgar wheat lend a nice texture, and a small amount of both molasses and brown sugar add a bit of sweetness.

Rich and buttery, but not sweet. Have a slice for breakfast or make your personal record best grilled cheese sandwich. This brioche makes the best French toast or bread pudding...if you have any left. Organic flour.

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Buttery milk bread with a little salt on the crust and a few pickled jalapenos for a mild spiciness. 8/bag. Organic flour.

Fragrant with onion and sage. The wild rice is cooked and added to the dough giving it a wonderful texture. Have some leftover? Cut into cubes, toss with a little olive oil, toast them in the oven at 250 for 40 minutes, more or less, and you have some of the best croutons you've ever eaten.

All butter, from scratch. We never use oil or margarine in our pastries. Baked fresh daily.

All butter, from-scratch croissant with dark Valrhona chocolate. We use quality chocolate to get this kind of taste!

Butter croissant filled with our from-scratch almond pastry cream

Valrhona chocolate in a butter croissant, topped and filled with our from-scratch almond pastry cream

Delicious cinnamon filling in croissant dough

All butter croissant dough spread with a bit of from-scratch almond pastry cream and raisins.

Freshly ground cardamom filling melts into tender dough to create a wonderful sweet bread. We give it a shine with honey while still warm.

We don't believe in buying our pastry creams and fillings in a bucket. We make everything (except jam) from scratch, and that makes all the difference!

From scratch pastry filled with our bakery-made cream cheese filling and top quality strawberry jam.

Delicious strawberry jam center

Crispy, crunchy, caramelized, sweet and buttery...the perfect pastry.

Buttery croissant dough encases ham and Swiss cheese. Not all pastries have to be sweet!

Blend of feta, cream cheese, sour cream, organic spinach and herbs and spices. Roasted tomatoes make the ideal topping.

We use only the best dark Belgian chocolate in our brownies. The brownies are rich with chocolate, crispy around the edges and denser in the center. No nuts. Two sizes, choose wisely!

Browned butter and dark Belgian chocolate make a delicious crispy-edged cookie. No nuts.

Nutmeg forward, no nuts or raisins

Vanilla cookie with crunchy crust

Extra peanuts and crunchy peanut butter make this the best peanut butter cookie we have ever eaten. If you love peanut butter, we are certain you will agree!

All white, organic flour. The absence of any whole wheat flour makes this the ultimate crunchy-toast bread!

Fragrant with onion and sage. The wild rice is cooked and added to the dough giving it a wonderful texture. Have some leftover? Cut into cubes, toss with a little olive oil, toast them in the oven at 250 for 40 minutes, more or less, and you have some of the best croutons you've ever eaten.

Add your own liquid and fat (butter, olive oil) to our blend of bread and herbs to make your own delicious dressing (stuffing, you decide)

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Crispy, crunchy traditional baguette

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Slightly sweet, lots of sunflower seeds, flax seeds, millet and cracked wheat. All organic flour (sprouted whole wheat, rye and unbleached white)

Our perennial holiday favorite! Although spiced with traditional fall flavors of ginger, cinnamon, allspice and nutmeg, these rolls can go savory or sweet. Serve them with your Thanksgiving meal, then serve the leftovers for breakfast with a bit of butter and jam, or use them in a sweet or savory bread pudding. These make a great vehicle for your little snack later in the day.

Buttery and rich, not sweet, these little brioche rolls will please your guests!

Bag of 12 sourdough dinner rolls. Unbleached and unbromated organic white flour

Rustic French tart made with tart and sweet organic apples in flaky pastry

We've got our secrets, and this pie/tart is one of them. A self-proclaimed pumpkin pie aficionado, this is by far my favorite pumpkin pie ever!

We make our pie in a 10 tart shell. If you've always found pecan pie too sweet, give ours a try. Our customers never fail to tell us how much they love this tart.

Ginger-spiced pears in a heavenly brown butter almond cake

The pumpkin seed streusel on this loaf is to-die-for. In fact, we should just make a loaf of streusel. But then you would miss out of this absolutely delicious pumpkin bread. Not to be missed!

No tea in this cake, just wonderful chai spices, like ginger, cardamom, cinnamon and pepper. We line the loaf pan with raw sugar for a crunchy bite.

All butter, from scratch. We never use oil or margarine in our pastries. Baked fresh daily.

All butter, from-scratch croissant with dark Valrhona chocolate. We use quality chocolate to get this kind of taste!

Butter croissant filled with our from-scratch almond pastry cream

Valrhona chocolate in a butter croissant, topped and filled with our from-scratch almond pastry cream

We don't believe in buying our pastry creams and fillings in a bucket. We make everything (except jam) from scratch, and that makes all the difference!

Delicious strawberry jam center

Buttery croissant dough encases ham and Swiss cheese. Not all pastries have to be sweet!

Blend of feta, cream cheese, sour cream, organic spinach and herbs and spices. Roasted tomatoes make the ideal topping.

All white, organic flour. The absence of any whole wheat flour makes this the ultimate crunchy-toast bread!

30% organic sprouted whole wheat and 70% organic unbleached bread flour. This is a delicious, basic loaf

Buttery and rich, not sweet, these little brioche rolls will please your guests!

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Our perennial holiday favorite! Although spiced with traditional fall flavors of ginger, cinnamon, allspice and nutmeg, these rolls can go savory or sweet. Serve them with your Thanksgiving meal, then serve the leftovers for breakfast with a bit of butter and jam, or use them in a sweet or savory bread pudding. These make a great vehicle for your little snack later in the day.

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Crispy, crunchy traditional baguette

Soft, buttery, lightly sweet panettone with raisins and candied peel. We don't use preservatives, but this panettone will be good for a week or longer (if refrigerated). Our panettone is about 6-8 high and 12 across.

With from-scratch marzipan and rum-soaked fruit. Holiday favorite! Quantities are limited

This slightly sweet tea ring cinnamon raisin tea ring is topped with glaze and toasted pecans. Perfect for breakfast for a crowd. Set it out and watch it disappear.

Ginger-spiced pears in a heavenly brown butter almond cake

This gingerbread is very moist and full of crystalized ginger and spices. Crowd favorite!

Our pecan-packed tart, but amped up with a splash of bourbon!

30% organic sprouted whole wheat and 70% organic unbleached bread flour. This is a delicious, basic loaf

Same as our Pain de Campagne but with flax and sunflower seeds!

Spelt, farro, epautre, espelt...whatever you call it, it's healthy and delicious. Spelt, an ancient grain, is closely related to wheat and has a deep, wheaty flavor. The water soluble fiber makes it easier for many people to digest. Pair that with a long, cold fermentation time and you have bread that doesn't cause bloating and other digestion issues. Doesn't hurt that it tastes great, too.

Einkorn is the oldest cultivated wheat and is more easily digestible for many with gluten sensitivities. Higher protein content and lower gluten make for a heavier, denser loaf of bread. Whole grain and delicious. Multigrain blend of cracked wheat, rye chops, hulled millet, corn grits, spelt...ALL ORGANIC

Kamut, aka by its tradename Khorasan, is an ancient wheat believed to have originated in the Fertile Crescent. This wheat is higher in protein and lower in gluten, making it easier for many people to digest. Mild, buttery flavor and a light gold color. Of the 3 ancient wheats and grains we use, Kamut has the mildest taste.

Spelt and unbleached bread flour with Italian black and green olives and rosemary, a winning combination

Our sourdough starter has been leavening bread naturally for around 5 years now. If you need sourdough starter (levain), we have it here. We will put around 1 cup in a container for you to take home. Plenty for your first loaf, plus leftover to feed for next time.

All white, organic flour. The absence of any whole wheat flour makes this the ultimate crunchy-toast bread!

Sprouted whole wheat, rye and unbleached white bread flour, all organic. Sunflower seeds, millet, flax and bulgar wheat lend a nice texture, and a small amount of both molasses and brown sugar add a bit of sweetness.

Typical French toasting and sandwich bread with a soft crumb. Refrigerates and freezes beautifully, which we recommend. We do not use preservatives in any of our products.

Whole grain sprouted wheat is often easier to digest than other wheat breads. Soft, tender crumb. Please refrigerate or freeze; we do not use any preservatives.

Soft bread with a thinner crust, evocative of summer with rosemary and thyme. But don't limit it to summertime only, it's perfect any time of year. Subtle olive oil note in the background.

Fragrant with onion and sage. The wild rice is cooked and added to the dough giving it a wonderful texture. Have some leftover? Cut into cubes, toss with a little olive oil, toast them in the oven at 250 for 40 minutes, more or less, and you have some of the best croutons you've ever eaten.

Rich and buttery, but not sweet. Have a slice for breakfast or make your personal record best grilled cheese sandwich. This brioche makes the best French toast or bread pudding...if you have any left. Organic flour.

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Buttery milk bread with a little salt on the crust and a few pickled jalapenos for a mild spiciness. 8/bag. Organic flour.

Crispy, crunchy traditional baguette

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Our perennial holiday favorite! Although spiced with traditional fall flavors of ginger, cinnamon, allspice and nutmeg, these rolls can go savory or sweet. Serve them with your Thanksgiving meal, then serve the leftovers for breakfast with a bit of butter and jam, or use them in a sweet or savory bread pudding. These make a great vehicle for your little snack later in the day.

All butter, from scratch. We never use oil or margarine in our pastries. Baked fresh daily.

All butter, from-scratch croissant with dark Valrhona chocolate. We use quality chocolate to get this kind of taste!

We don't believe in buying our pastry creams and fillings in a bucket. We make everything (except jam) from scratch, and that makes all the difference!

Delicious strawberry jam center

From scratch pastry filled with our bakery-made cream cheese filling and top quality strawberry jam.

Butter croissant filled with our from-scratch almond pastry cream

Valrhona chocolate in a butter croissant, topped and filled with our from-scratch almond pastry cream

All butter croissant dough spread with a bit of from-scratch almond pastry cream and raisins.

Delicious cinnamon filling in croissant dough

Crispy, crunchy, caramelized, sweet and buttery...the perfect pastry.

Rustic French tart made with tart and sweet organic apples in flaky pastry

Fresh raspberries, blueberries and blackberries in a flaky pastry crust.

Tender pastry crust filled with hazelnut and orange center, topped with a dark chocolate ganache. Decadent and delicious.

We use only the best dark Belgian chocolate in our brownies. The brownies are rich with chocolate, crispy around the edges and denser in the center. No nuts. Two sizes, choose wisely!

Tender buttery scone with tart dried cherries and our favorite dark Belgian chocolate chips. Not overly sweet.

Lovely, barely sweet scones with currants

Freshly ground cardamom filling melts into tender dough to create a wonderful sweet bread. We give it a shine with honey while still warm.

Buttery croissant dough encases ham and Swiss cheese. Not all pastries have to be sweet!

Blend of feta, cream cheese, sour cream, organic spinach and herbs and spices. Roasted tomatoes make the ideal topping.

Escargot as to the shape, not the ingredients! Croissant dough filled with zaatar (thyme, sesame seeds and sumac) and olives. Not familiar with zaatar? It's a wonderful herb blend from the Middle East and pairs perfectly with olives.

Delicious savory scone with bacon and cheese

Don't need an entire cake? This size fits the bill. Honey cream cheese frosting, milk and honey soak, and full of pecans.

Chocolate and cherries are a classic combination for a reason. Our dark Belgian chocolate cake is rich and brushed with chocolate milk. The cake is filled with cherry preserves and sprinkled with chocolate cookie crumbs for a pleasing crunch. Silky smooth chocolate frosting. Serves 4.

Classic chocolate and cherries combined in a rich dark Belgian chocolate cake. Each of the 3 layers is brushed with chocolate milk and filled with cherry preserves. Chocolate cookies crumbs provide a nice crunch. Frosted with silky smooth chocolate frosting. Serves 8.

Fancy a piece of chocolate cake but absolutely cannot bring an entire cake into the house to create constant temptation? We have your cake! Classic chocolate and cherries combined in a rich dark Belgian chocolate cake. Each layer is brushed with chocolate milk and filled with cherry preserves. Chocolate cookies crumbs provide a nice crunch. Frosted with silky smooth chocolate frosting. Perfect for 1, you!

Need a birthday or celebration cake ? What's better than sprinkles? We fill 3 layers with milk cookie crumbs and strawberry jam and brush each layer with vanilla milk. Vanilla frosting. Choose below:Individual6-inch, serves 2-48-inch, serves 6-8

Larger version of our vanilla sprinkle cake. Tender vanilla cake and vanilla frosting, milk cookie crumbs and plenty of sprinkles. Serves 8

Light lemon cake with lemon or orange simple syrup soak, filled with strawberry jam and milk cookie crumbs. Finished with a light lemon frosting. Serves 4.

Light lemon cake with lemon or orange simple syrup soak, filled with strawberry jam and milk cookie crumbs. Finished with a light lemon frosting. Serves 8.

Ginger-spiced pears in a heavenly brown butter almond cake

Perfect for one! Light lemon cake with a lemon or orange simple syrup soak, light lemon frosting and strawberry jam filling. Milk cookie crumbs add nice texture.

Browned butter and dark Belgian chocolate make a delicious crispy-edged cookie. No nuts.

Extra peanuts and crunchy peanut butter make this the best peanut butter cookie we have ever eaten. If you love peanut butter, we are certain you will agree!

Dark and fudgy, very rich.

Nutmeg forward, no nuts or raisins

Whatever the holiday, we've got the sprinkles!

8 adorable sugar cookie hedgehogs in a bag. Suitable for Santa and reindeer at Christmas, or for just about anyone any time of the year.

A bag of delightful gingery pumpkin mummy cheesecake bites dressed in white chocolate shrouds

Vanilla cookie with crunchy crust

Rich vanilla pound cake with vanilla glaze.

Vanilla pound cake with tart lemon glaze

A hefty slice of vanilla pound cake with tart lemon glaze

Classic babka loaf made with a lightly sweet and tender bread dough, filled with cinnamon sugar, then cut and twisted to expose the filling. Great for a breakfast treat or later in the day with a cup of tea or coffee.

Babka, that queen of Eastern European sweet breads. Filled with dark chocolate chips and hazelnut spread. Twisted to expose all the delicious filling and baked into a loaf. pan.

Lightly sweet and tender babka dough with white chocolate and pistachio paste. Beautiful twisted loaf exposes the vibrant green pistachio paste and ruby cranberries.

Soft dough encasing a savory filling in a beautiful twisted loaf

Tender chocolatey muffin with dark Belgian chocolate chips and filled with our bakery-made cream cheese filling, a nice foil to the chocolate.

Blueberry muffin with lemon sugar crust

Can't be trusted with an entire gingerbread? We can't either, so we make our delicious gingerbread in a single muffin.

This gingerbread is very moist and full of crystalized ginger and spices. Crowd favorite!

The pumpkin seed streusel on this loaf is to-die-for. In fact, we should just make a loaf of streusel. But then you would miss out of this absolutely delicious pumpkin bread. Not to be missed!

No tea in this cake, just wonderful chai spices, like ginger, cardamom, cinnamon and pepper. We line the loaf pan with crunchy raw sugar for a crunchy bite.

We've got our secrets, and this pie/tart is one of them. A self-proclaimed pumpkin pie aficionado, this is by far my favorite pumpkin pie ever!

We make our pie in a 10 tart shell. If you've always found pecan pie too sweet, give ours a try. Our customers never fail to tell us how much they love this tart.

Soft, buttery, lightly sweet panettone with raisins and candied peel. We don't use preservatives, but this panettone will be good for a week or longer (if refrigerated). Our panettone is about 6-8 high and 12 across.

Classic Italian Christmas treat. This is our dark chocolate chip version. Tender, buttery, ages beautifully. Basso means this loaf is about 6 tall and 12 across. We don't make this bread 6-9 months ahead of time and fill it with preservatives to make it shelf stable. Large enough to see you through the holiday.

With from-scratch marzipan and rum-soaked fruit. Holiday favorite! Quantities are limited

Same as our Pain de Campagne but with flax and sunflower seeds!

Spelt, farro, epautre, espelt...whatever you call it, it's healthy and delicious. Spelt, an ancient grain, is closely related to wheat and has a deep, wheaty flavor. The water soluble fiber makes it easier for many people to digest. Pair that with a long, cold fermentation time and you have bread that doesn't cause bloating and other digestion issues. Doesn't hurt that it tastes great, too.

Einkorn is the oldest cultivated wheat and is more easily digestible for many with gluten sensitivities. Higher protein content and lower gluten make for a heavier, denser loaf of bread. Whole grain and delicious. Multigrain blend of cracked wheat, rye chops, hulled millet, corn grits, spelt...ALL ORGANIC

Kamut, aka by its tradename Khorasan, is an ancient wheat believed to have originated in the Fertile Crescent. This wheat is higher in protein and lower in gluten, making it easier for many people to digest. Mild, buttery flavor and a light gold color. Of the 3 ancient wheats and grains we use, Kamut has the mildest taste.

Spelt and unbleached bread flour with Italian black and green olives and rosemary, a winning combination

Spelt and unbleached bread flour. Cranberries add the only sweetness as we do not add sugar to most of our breads. Great for toast or a chicken salad sandwich.

No sugar in this loaf, just sweet little raisins

No added sugar in this bread. The only sweetness comes from the orange peel.

All white, organic flour. The absence of any whole wheat flour makes this the ultimate crunchy-toast bread!

Our sourdough starter has been leavening bread naturally for around 5 years now. If you need sourdough starter (levain), we have it here. We will put around 1 cup in a container for you to take home. Plenty for your first loaf, plus leftover to feed for next time.

Sprouted whole wheat, rye and unbleached white bread flour, all organic. Sunflower seeds, millet, flax and bulgar wheat lend a nice texture, and a small amount of both molasses and brown sugar add a bit of sweetness.

Rustic, coarse loaf made with sprouted whole wheat flour, oatmeal and unbleached white bread flour. No sugar. Please refrigerate or freeze; we do not ever use preservatives.

Typical French toasting and sandwich bread with a soft crumb. Refrigerates and freezes beautifully, which we recommend. We do not use preservatives in any of our products.

Whole grain sprouted wheat is often easier to digest than other wheat breads. Soft, tender crumb. Please refrigerate or freeze; we do not use any preservatives.

Soft bread with a thinner crust, evocative of summer with rosemary and thyme. But don't limit it to summertime only, it's perfect any time of year. Subtle olive oil note in the background.

Fragrant with onion and sage. The wild rice is cooked and added to the dough giving it a wonderful texture. Have some leftover? Cut into cubes, toss with a little olive oil, toast them in the oven at 250 for 40 minutes, more or less, and you have some of the best croutons you've ever eaten.

Rich and buttery, but not sweet. Have a slice for breakfast or make your personal record best grilled cheese sandwich. This brioche makes the best French toast or bread pudding...if you have any left. Organic flour.

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Buttery milk bread with a little salt on the crust and a few pickled jalapenos for a mild spiciness. 8/bag. Organic flour.

Crispy, crunchy traditional baguette

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Organic flour makes a soft flatbread, lightly salted crust.

Mildly spicy stuffed red peppers top this organic flour focaccia. Spicy-sweet stuffed peppers.

All butter, from scratch. We never use oil or margarine in our pastries. Baked fresh daily.

All butter, from-scratch croissant with dark Valrhona chocolate. We use quality chocolate to get this kind of taste!

We don't believe in buying our pastry creams and fillings in a bucket. We make everything (except jam) from scratch, and that makes all the difference!

Delicious strawberry jam center

From scratch pastry filled with our bakery-made cream cheese filling and top quality strawberry jam.

Butter croissant filled with our from-scratch almond pastry cream

Valrhona chocolate in a butter croissant, topped and filled with our from-scratch almond pastry cream

All butter croissant dough spread with a bit of from-scratch almond pastry cream and raisins.

Delicious cinnamon filling in croissant dough

Crispy, crunchy, caramelized, sweet and buttery...the perfect pastry.

We use only the best dark Belgian chocolate in our brownies. The brownies are rich with chocolate, crispy around the edges and denser in the center. No nuts. Two sizes, choose wisely!

Tender buttery scone with tart dried cherries and our favorite dark Belgian chocolate chips. Not overly sweet.

Freshly ground cardamom filling melts into tender dough to create a wonderful sweet bread. We give it a shine with honey while still warm.

Buttery croissant dough encases ham and Swiss cheese. Not all pastries have to be sweet!

Blend of feta, cream cheese, sour cream, organic spinach and herbs and spices. Roasted tomatoes make the ideal topping.

Delicious savory scone with bacon and cheese

We apologize for calling these kolaches, but pig-in-a-blanket it isn't. Sausage link with cheddar cheese.

Sausage link with cheddar cheese and spicy jalapeno encased in soft milk bread

Browned butter and dark Belgian chocolate make a delicious crispy-edged cookie. No nuts.

Extra peanuts and crunchy peanut butter make this the best peanut butter cookie we have ever eaten. If you love peanut butter, we are certain you will agree!

Nutmeg forward, no nuts or raisins

A bag of delightful gingery pumpkin mummy cheesecake bites dressed in white chocolate shrouds

Vanilla cookie with crunchy crust

Same as our Pain de Campagne but with flax and sunflower seeds!

Spelt, farro, epautre, espelt...whatever you call it, it's healthy and delicious. Spelt, an ancient grain, is closely related to wheat and has a deep, wheaty flavor. The water soluble fiber makes it easier for many people to digest. Pair that with a long, cold fermentation time and you have bread that doesn't cause bloating and other digestion issues. Doesn't hurt that it tastes great, too.

Einkorn is the oldest cultivated wheat and is more easily digestible for many with gluten sensitivities. Higher protein content and lower gluten make for a heavier, denser loaf of bread. Whole grain and delicious. Multigrain blend of cracked wheat, rye chops, hulled millet, corn grits, spelt...ALL ORGANIC

Kamut, aka by its tradename Khorasan, is an ancient wheat believed to have originated in the Fertile Crescent. This wheat is higher in protein and lower in gluten, making it easier for many people to digest. Mild, buttery flavor and a light gold color. Of the 3 ancient wheats and grains we use, Kamut has the mildest taste.

Spelt and unbleached bread flour with Italian black and green olives and rosemary, a winning combination

Spelt and unbleached bread flour. Cranberries add the only sweetness as we do not add sugar to most of our breads. Great for toast or a chicken salad sandwich.

No sugar in this loaf, just sweet little raisins

No added sugar in this bread. The only sweetness comes from the orange peel.

Our sourdough starter has been leavening bread naturally for around 5 years now. If you need sourdough starter (levain), we have it here. We will put around 1 cup in a container for you to take home. Plenty for your first loaf, plus leftover to feed for next time.

All white, organic flour. The absence of any whole wheat flour makes this the ultimate crunchy-toast bread!

Sprouted whole wheat, rye and unbleached white bread flour, all organic. Sunflower seeds, millet, flax and bulgar wheat lend a nice texture, and a small amount of both molasses and brown sugar add a bit of sweetness.

Rustic, coarse loaf made with sprouted whole wheat flour, oatmeal and unbleached white bread flour. No sugar. Please refrigerate or freeze; we do not ever use preservatives.

Typical French toasting and sandwich bread with a soft crumb. Refrigerates and freezes beautifully, which we recommend. We do not use preservatives in any of our products.

Whole grain sprouted wheat is often easier to digest than other wheat breads. Soft, tender crumb. Please refrigerate or freeze; we do not use any preservatives.

Soft bread with a thinner crust, evocative of summer with rosemary and thyme. But don't limit it to summertime only, it's perfect any time of year. Subtle olive oil note in the background.

Fragrant with onion and sage. The wild rice is cooked and added to the dough giving it a wonderful texture. Have some leftover? Cut into cubes, toss with a little olive oil, toast them in the oven at 250 for 40 minutes, more or less, and you have some of the best croutons you've ever eaten.

Rich and buttery, but not sweet. Have a slice for breakfast or make your personal record best grilled cheese sandwich. This brioche makes the best French toast or bread pudding...if you have any left. Organic flour.

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Buttery milk bread with a little salt on the crust and a few pickled jalapenos for a mild spiciness. 8/bag. Organic flour.

Crispy, crunchy traditional baguette

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Organic flour makes a soft flatbread, lightly salted crust.

Mildly spicy stuffed red peppers top this organic flour focaccia. Spicy-sweet stuffed peppers.

All butter, from scratch. We never use oil or margarine in our pastries. Baked fresh daily.

All butter, from-scratch croissant with dark Valrhona chocolate. We use quality chocolate to get this kind of taste!

We don't believe in buying our pastry creams and fillings in a bucket. We make everything (except jam) from scratch, and that makes all the difference!

From scratch pastry filled with our bakery-made cream cheese filling and top quality strawberry jam.

Butter croissant filled with our from-scratch almond pastry cream

Valrhona chocolate in a butter croissant, topped and filled with our from-scratch almond pastry cream

All butter croissant dough spread with a bit of from-scratch almond pastry cream and raisins.

Delicious cinnamon filling in croissant dough

Crispy, crunchy, caramelized, sweet and buttery...the perfect pastry.

Rustic French tart made with tart and sweet organic apples in flaky pastry

We use only the best dark Belgian chocolate in our brownies. The brownies are rich with chocolate, crispy around the edges and denser in the center. No nuts. Two sizes, choose wisely!

Tender buttery scone with tart dried cherries and our favorite dark Belgian chocolate chips. Not overly sweet.

Freshly ground cardamom filling melts into tender dough to create a wonderful sweet bread. We give it a shine with honey while still warm.

Buttery croissant dough encases ham and Swiss cheese. Not all pastries have to be sweet!

Blend of feta, cream cheese, sour cream, organic spinach and herbs and spices. Roasted tomatoes make the ideal topping.

Delicious savory scone with bacon and cheese

We apologize for calling these kolaches, but pig-in-a-blanket it isn't. Sausage link with cheddar cheese.

Sausage link with cheddar cheese and spicy jalapeno encased in soft milk bread

Browned butter and dark Belgian chocolate make a delicious crispy-edged cookie. No nuts.

Extra peanuts and crunchy peanut butter make this the best peanut butter cookie we have ever eaten. If you love peanut butter, we are certain you will agree!

Dark and fudgy, very rich.

Nutmeg forward, no nuts or raisins

A bag of delightful gingery pumpkin mummy cheesecake bites dressed in white chocolate shrouds

Vanilla cookie with crunchy crust

Tender chocolatey muffin with dark Belgian chocolate chips and filled with our bakery-made cream cheese filling, a nice foil to the chocolate.

Blueberry muffin with lemon sugar crust

This gingerbread is very moist and full of crystalized ginger and spices. Crowd favorite!

The pumpkin seed streusel on this loaf is to-die-for. In fact, we should just make a loaf of streusel. But then you would miss out of this absolutely delicious pumpkin bread. Not to be missed!

Spelt, farro, epautre, espelt...whatever you call it, it's healthy and delicious. Spelt, an ancient grain, is closely related to wheat and has a deep, wheaty flavor. The water soluble fiber makes it easier for many people to digest. Pair that with a long, cold fermentation time and you have bread that doesn't cause bloating and other digestion issues. Doesn't hurt that it tastes great, too.

Our sourdough starter has been leavening bread naturally for around 5 years now. If you need sourdough starter (levain), we have it here. We will put around 1 cup in a container for you to take home. Plenty for your first loaf, plus leftover to feed for next time.

Crispy, crunchy traditional baguette

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Sprouted whole wheat, rye and unbleached white bread flour, all organic. Sunflower seeds, millet, flax and bulgar wheat lend a nice texture, and a small amount of both molasses and brown sugar add a bit of sweetness.

Typical French toasting and sandwich bread with a soft crumb. Refrigerates and freezes beautifully, which we recommend. We do not use preservatives in any of our products.

Whole grain sprouted wheat is often easier to digest than other wheat breads. Soft, tender crumb. Please refrigerate or freeze; we do not use any preservatives.

Fragrant with onion and sage. The wild rice is cooked and added to the dough giving it a wonderful texture. Have some leftover? Cut into cubes, toss with a little olive oil, toast them in the oven at 250 for 40 minutes, more or less, and you have some of the best croutons you've ever eaten.

Rich and buttery, but not sweet. Have a slice for breakfast or make your personal record best grilled cheese sandwich. This brioche makes the best French toast or bread pudding...if you have any left. Organic flour.

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Buttery milk bread with a little salt on the crust and a few pickled jalapenos for a mild spiciness. 8/bag. Organic flour.

All butter, from scratch. We never use oil or margarine in our pastries. Baked fresh daily.

All butter, from-scratch croissant with dark Valrhona chocolate. We use quality chocolate to get this kind of taste!

We don't believe in buying our pastry creams and fillings in a bucket. We make everything (except jam) from scratch, and that makes all the difference!

Delicious strawberry jam center

From scratch pastry filled with our bakery-made cream cheese filling and top quality strawberry jam.

Butter croissant filled with our from-scratch almond pastry cream

Valrhona chocolate in a butter croissant, topped and filled with our from-scratch almond pastry cream

Delicious cinnamon filling in croissant dough

We use only the best dark Belgian chocolate in our brownies. The brownies are rich with chocolate, crispy around the edges and denser in the center. No nuts. Two sizes, choose wisely!

Tender buttery scone with tart dried cherries and our favorite dark Belgian chocolate chips. Not overly sweet.

Buttery croissant dough encases ham and Swiss cheese. Not all pastries have to be sweet!

Blend of feta, cream cheese, sour cream, organic spinach and herbs and spices. Roasted tomatoes make the ideal topping.

Delicious savory scone with bacon and cheese

All white, organic flour. The absence of any whole wheat flour makes this the ultimate crunchy-toast bread!

30% organic sprouted whole wheat and 70% organic unbleached bread flour. This is a delicious, basic loaf

Same as our Pain de Campagne but with flax and sunflower seeds!

Spelt, farro, epautre, espelt...whatever you call it, it's healthy and delicious. Spelt, an ancient grain, is closely related to wheat and has a deep, wheaty flavor. The water soluble fiber makes it easier for many people to digest. Pair that with a long, cold fermentation time and you have bread that doesn't cause bloating and other digestion issues. Doesn't hurt that it tastes great, too.

Einkorn is the oldest cultivated wheat and is more easily digestible for many with gluten sensitivities. Higher protein content and lower gluten make for a heavier, denser loaf of bread. Whole grain and delicious. Multigrain blend of cracked wheat, rye chops, hulled millet, corn grits, spelt...ALL ORGANIC

Kamut, aka by its tradename Khorasan, is an ancient wheat believed to have originated in the Fertile Crescent. This wheat is higher in protein and lower in gluten, making it easier for many people to digest. Mild, buttery flavor and a light gold color. Of the 3 ancient wheats and grains we use, Kamut has the mildest taste.

Spelt and unbleached bread flour with Italian black and green olives and rosemary, a winning combination

Spelt and unbleached bread flour. Cranberries add the only sweetness as we do not add sugar to most of our breads. Great for toast or a chicken salad sandwich.

Our sourdough starter has been leavening bread naturally for around 5 years now. If you need sourdough starter (levain), we have it here. We will put around 1 cup in a container for you to take home. Plenty for your first loaf, plus leftover to feed for next time.

Crispy, crunchy traditional baguette

This is one of our most popular items. These organic demi-baguettes are baked completely; you can eat them soft, or throw the whole bag in your refrigerator or freezer for later. We have included instructions on what you need to do to get the perfect crispy or crunchy crust. It's like a fresh baguette from the bakery without leaving the house!

Sprouted whole wheat, rye and unbleached white bread flour, all organic. Sunflower seeds, millet, flax and bulgar wheat lend a nice texture, and a small amount of both molasses and brown sugar add a bit of sweetness.

Typical French toasting and sandwich bread with a soft crumb. Refrigerates and freezes beautifully, which we recommend. We do not use preservatives in any of our products.

Whole grain sprouted wheat is often easier to digest than other wheat breads. Soft, tender crumb. Please refrigerate or freeze; we do not use any preservatives.

Fragrant with onion and sage. The wild rice is cooked and added to the dough giving it a wonderful texture. Have some leftover? Cut into cubes, toss with a little olive oil, toast them in the oven at 250 for 40 minutes, more or less, and you have some of the best croutons you've ever eaten.

Rich and buttery, but not sweet. Have a slice for breakfast or make your personal record best grilled cheese sandwich. This brioche makes the best French toast or bread pudding...if you have any left. Organic flour.

Buttery milk bread with a lightly salted crust. Serve as a soft roll or small sandwich bun. These make great slider buns and are a hit with all ages. 8/bag. Organic flour.

Buttery milk bread with a little salt on the crust and a few pickled jalapenos for a mild spiciness. 8/bag. Organic flour.

All butter, from scratch. We never use oil or margarine in our pastries. Baked fresh daily.

All butter, from-scratch croissant with dark Valrhona chocolate. We use quality chocolate to get this kind of taste!

We don't believe in buying our pastry creams and fillings in a bucket. We make everything (except jam) from scratch, and that makes all the difference!

From scratch pastry filled with our bakery-made cream cheese filling and top quality strawberry jam.

Butter croissant filled with our from-scratch almond pastry cream

Valrhona chocolate in a butter croissant, topped and filled with our from-scratch almond pastry cream

All butter croissant dough spread with a bit of from-scratch almond pastry cream and raisins.

Delicious cinnamon filling in croissant dough

Crispy, crunchy, caramelized, sweet and buttery...the perfect pastry.

We use only the best dark Belgian chocolate in our brownies. The brownies are rich with chocolate, crispy around the edges and denser in the center. No nuts. Two sizes, choose wisely!

Tender buttery scone with tart dried cherries and our favorite dark Belgian chocolate chips. Not overly sweet.

Freshly ground cardamom filling melts into tender dough to create a wonderful sweet bread. We give it a shine with honey while still warm.

Buttery croissant dough encases ham and Swiss cheese. Not all pastries have to be sweet!

Blend of feta, cream cheese, sour cream, organic spinach and herbs and spices. Roasted tomatoes make the ideal topping.

Delicious savory scone with bacon and cheese