Jyan Isaac Bread Menu

Our Ciabatta has a high hydration level and an open crumb. It's the perfect sandwich bread and definitely our go to for garlic bread.\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat\n\nNET WT. 10 oz (283 g)

Our City Sourdough baked in a loaf pan. By containing the dough in a narrow loaf pan, the Pullman yields a more even crumb and a softer crust, making it the perfect sandwich bread.\n\nContains Wheat\n\nNET WT. 1 lb 12 oz (800 g)

Our soft, lightly sweet and rich brioche loaf is pure perfection. Great for toast and sandwiches, and your kids will love it!\n\nContains Wheat, Milk, Eggs\n\nNET WT. 1 lb 4 oz (630 g)

Our City Sourdough coated in a seed mixture of organic sesame, poppy, pepita, sunflower, and flax seeds. A classic sourdough with the added umami flavor of the toasted seed mix.\n\nContains Wheat, Sesame Seeds\n\nNET WT. 2 lbs 1 oz (890 g)

Emmer is an old-world heirloom grain with a full nutty flavor, very similar to spelt. Topped with sunflower seeds, our sourdough Emmer Loaf is great for morning toast, avocado toast, any toast really!\n\n​​Contains Wheat

A European inspired, naturally leavened rye hearth bread featuring freshly milled whole rye flour, whole emmer flour, and an overnight rye levain. Aromatic and densely flavorful and moist, perfect for butter, cheese, toast and jam, among many others.\n\nContains Wheat

Our Porridge Loaf is made by incorporating a porridge of organic oat, rye, and barley flakes into our City Sourdough. The porridge adds extra moisture to the loaf, which in turn creates a softer texture, a more even crumb and a longer shelf life. The grains in the porridge also add extra flavor to the loaf.\n\nContains Wheat\n\nNET WT. 2 lbs 2 oz (980 g)

Our take on a "deli rye" style bread. Specifically our City Sourdough Loaf marbled with our dark, malted and scalded rye dough to create a beautifully marbled and flavorful hearth bread. Made from whole rye flour, Yecora Rojo wheat flour, barley malt syrup and caraway seeds, our dark marbled rye loaf will bring any pastrami sandwich over the top.\n\nContains Wheat\n\nNET WT. 2 lbs 2 oz (960 g)

Our soft, lightly sweet and rich brioche bun\n\nContains Wheat, Milk, Eggs\n\nNET WT. 3 oz

An eye-catching table bread, fougasse (pronounced foo-gaas) is a flatbread that originated in the south of France. Made from the same ingredients as our baguette, and loaded with Castlevetrano olives, we recommend tearing our fougasse apart and dunking it in your favorite olive oil. Best enjoyed day of purchase.\n\nContains Wheat\n\nNET WT. 1 lb 3 oz (540 g)

Our artisan baguette is made with liquid levain, poolish, Yecora Rojo wheat flour, whole emmer, and a durum scald. It's packed with flavor and character with an endless number of meal possibilities.\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat\n\nNET WT. 12 oz (350 g)

Our soft, lightly sweet and decadent brioche dough mixed with raisins, then rolled up with a dark cinnamon paste, fermented overnight, then topped with pearl sugar and baked. A must for French toast!\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat, Milk, Eggs\n\nNET WT. 1 lb 9 oz (740 g)

Our naturally-fermented California inspired bagels. Slowly fermented, boiled in barley malt water and baked, our Sesame Bagels are coated in sesame seeds and flakey salt.\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat, Sesame Seeds\n\nNET WT. 4.2 oz (120 g)

Our naturally-fermented California inspired bagels. Slowly fermented, boiled in barley malt water, our Plain Bagels are simple but special.\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat\n\nNET WT. 4.2 oz (120 g)

Our naturally-fermented California inspired bagels. Slowly fermented, boiled in barley malt water and baked, our Poppyseed Bagels are coated in poppy seeds and flakey salt.\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat\n\nNET WT. 4.2 oz (120 g)

Our naturally-fermented California inspired bagels. Slowly fermented, boiled in barley malt water and baked, our Onion Bagels are coated in dried onion and flakey salt.\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat\n\nNET WT. 4.2 oz (120 g)

Our naturally-fermented California inspired bagels. Slowly fermented, boiled in barley malt water and baked, our Pumperknickel Bagels are coated in rolled oats.\n\nPLEASE NOTE: We are unable to slice this item at the bakery.\n\nContains Wheat\n\nNET WT. 4.2 oz (120 g)

We take our old-fashioned schmear and load it up with chopped scallions, delivering a fresh, aromatic flavor.\n\nContains Milk\n\nNET WT. 8 oz

Our winter seasonal jam made from locally grown blueberries, blackberries, and raspberries.\n\nNET WT. 8 oz

The best croutons are made from day-old bread, so we decided to upcycle the bread we didn’t sell yesterday into croutons. No waste, and you get delicious croutons made from our City, Seeded, Marbled Rye, Porridge, Baguettes and Ciabatta.\n\nContains Wheat, Sesame Seeds\n\nNet Wt. 7 oz (198 g)

Our schmear is made the old-fashioned way using three simple ingredients - cultured milk, cream and salt. A perfect topping for our bagels, and an unexpected surprise when paired with our Danish Rye. \n\nContains Milk\n\nNET WT. 8 oz

We whip Wüthrich unsalted European butter with honey and Maldon sea salt flakes to create this super flavorful and creamy butter. It's 83% butterfat, and yes, this is the butter that we serve with our holiday Parker House Rolls. Most flavorful when served at room temperature.\n\nContains Milk\n\nNET WT. 4 oz.

Our old-fashioned schmear blended with fermented jalapeños. Nice and spicy!\n\nContains Milk\n\nNET WT. 8 oz

Made from our custom blend of beans locally roasted by our friends at Alibi Coffee Co. \n12 oz.

A double shot of espresso with silky steamed milk. Flat White will have less milk foam than a Cappuccino or a Latte

Double shot of espresso. A strong, concentrated flavor with a beautiful crema

Double shot of espresso topped with a dollop of milk foam.

Ceremonial matcha and fresh pressed orange juice served over ice

Double shot of espresso with steamed milk and milk foam

A double espresso shot diluted with hot water. Similar to drip coffee with a stronger flavor and a lighter body

Ceremonial matcha with steamed milk

Double shot of espresso with a big, creamy layer of milk foam. Our latte is prepared in the Italian style. We recommend drinking it "for here" in a glass.

Two shots of espresso, organic vanilla syrup, macadamia milk

Double shot of espresso

A fluted pastry flavored with rum and vanilla with a soft custard center and a dark caramelized crust\n\nContains Wheat, Milk, Eggs

A classic take on the Chocolate Chip Cookie\n\nContains Wheat, Milk, Eggs

Our croissant wrapped up with some good chocolate from Valrhona \n\nContains Wheat, Milk, Eggs

Our savory croissant rolled in thin slices of Gran Biscotto Ham and Comté Cheese.\n\nContains Wheat, Milk, Eggs

Our caramelized banana bread is made with semi-sweet chocolate and toasted pecans.\n\nServing Size: One slice, 1" thick\n\nContains Wheat, Milk, Eggs, Nuts

We soak raisins in rum for a week, and then spread our croissant dough with a thin layer of vanilla cream, top it with the rum-soaked raisins, and roll it up into a spiral of flaky goodness.\n\nContains Wheat, Milk, Eggs

Baked with an almond cream filling in the center, and piped on top, then topped with sliced almonds and powdered sugar.\n\nContains Wheat, Milk, Eggs, Nuts

A decadent cinnamon paste spread onto our croissant dough, then rolled up and tied into knots\n\nContains Wheat, Milk, Eggs

Our traditional take on a classic butter croissant\n\nContains Wheat, Milk, Eggs

Blueberry Scone\nSeasonal berries from local farmers markets on rotation in our classic scone made with Sequoia AP Flour from Cairnspring Mills\nContains Wheat, Milk

Made the old-fashioned way using three simple ingredients - pasteurized milk, cream, and sea salt, our schmear (cream cheese) has a lighter texture and a fresh creamy flavor and is a perfect addition to our sourdough bagels.\n\nDue to over charring of onions when toasted, our Onion Bagel will be toasted by request only.

Tomato, cream cheese, red onion, capers, basil, olive oil, fresh lemon juice, Maldon salt, cracked black pepper.\n\nDue to over charring of onions when toasted, our Onion Bagel will be toasted by request only.

Salmon caviar, cream cheese, red onion, and fresh dill.\n\nDue to over charring of onions when toasted, our Onion Bagel will be toasted by request only.

Hand-sliced, house-cured and smoked Patagonian salmon, cream cheese, tomato, red onion, capers, fresh dill, olive oil, fresh lemon juice, cracked black pepper.\n\nDue to over charring of onions when toasted, our Onion Bagel will be toasted by request only.

Bagel toasted WHOLE and served with a side of salted cultured butter. Tear it. Dip it. Enjoy it.\n\nNOTE: Only available whole. We do not slice this bagel. Due to over charring of onions when toasted, our Onion Bagel will be toasted by request only.

Our sourdough bagel with seasonal house jam. Option to add Schmear (cream cheese), Cultured Butter or Almond Butter.\n\nDue to over charring of onions when toasted, our Onion Bagel will be toasted by request only.

Smoked Sturgeon, cucumber, tomato, red onion, olive oil, lemon, cracked black pepper, parsley, dill.\n\nDue to over charring of onions when toasted, our Onion Bagel will be toasted by request only.

Cucumber, cream cheese, tomato, red onion, fresh dill, olive oil, capers, fresh lemon juice, Maldon salt, cracked black pepper.\n\nDue to over charring of onions when toasted, our Onion Bagel will be toasted by request only.