Zeppole Menu

Our Brownie features two delicious chocolates and a hint of decaffeinated espresso.

Chocolate chip cookie dough baked on top of our double-chocolate Brownie.

Our traditional oat bars topped with Raspberry preserves

Our very popular Banana Bread is chock full of sweet and delicious over-ripe bananas.

Traditional Irish Soda Bread with golden raisins.

Zeppole owner Alison was born and raised in Scotland. These delicious traditional Scottish “cookies” are made from Alison’s family recipe.

The same recipe as our popular Pumpkin Bread, topped with chocolate chips

Traditional banana muffin topped with walnut chunks.

Traditional banana muffin topped mixed with blueberries

Our Pumpkin Bread topped with Chocolate Chips.

A Chocolate Muffin with a Cream Cheese Filling.

Breakfast Panini served on a brutti roll with spinach, tomato, onion, egg, and spinach artichoke spread.

Sausage, bacon, or ham.

Turkey and Provolone on Village Loaf

Roast Beef and Cheddar on Village Loaf

Ham and Swiss on Village Loaf.

Roasted Red Peppers, Olives, Feta, Lettuce, Provolone, and Spinach on Village Loaf.

Tuna Salad and Cheddar served on a Challah Bun.

Chicken Salad and Provolone served on a Challah Bun

Ham and Brie served on French Baguette.

Pesto Mayo, Horseradish Mayo, Chipotle Mayo, Dijonaise, Mayonnaise and Dijon Mustard.

Grilled Cheese with Cheddar and Pesto on Sourdough Bread.

Grilled Cheese with Pesto, Tomato, and fresh Mozzarella on Sourdough.

Grilled Cheese with Cheddar, Swiss, Provolone, fresh Mozzarella and a drizzle of Honey on Sourdough

Grilled Cheese with Cream Cheese, Cheddar, Jalapenos, and Bacon on Sourdough.

Grilled Cheese with Cheddar, Bacon, and tomato on sourdough.

Chicken, Dried Cranberries, Walnuts, Blue Cheese Crumbles.

Garden Salad with a cup of Chicken Salad.

Garden Salad with a cup of Tuna Salad

Scotland's very popular soda, imported by Zeppole from Scotland.

A Smaller version on our Sourdough Batard.

Our Sourdough Round is leavened solely with a natural “wild yeast” Levain Sourdough starter, with a long cold fermentation to enhance flavor. The crust is crunchy and slightly sweet, enveloping a moist and delicious crumb with a distinctive sour flavor. Zeppole Sourdough Bâtard is our most traditional European-style bread. Sourdough Round is excellent served as table bread when used for dipping, as well as for sandwiches.

A bâtard is a shorter version of the popular baguette. Our Sourdough Bâtard is leavened solely with a natural “wild yeast” Levain Sourdough starter, with a long cold fermentation to enhance flavor. The crust is crunchy and slightly sweet, enveloping a moist and delicious crumb with a distinctive sour flavor. Zeppole Sourdough Bâtard is our most traditional European-style bread. Sourdough Bâtard is excellent served as table bread when used for dipping, as well as for sandwiches. This bread is also available in a convenient Demi loaf, ideal for single households.

The English translation for Ossa Dei Morti is “Bones of the Dead,” the nickname coined for this bread, which resembles a femur bone. “Bones” are made from the same dough as the Village Loaf but are not basted with olive oil, which creates a crispier crust than that of their square-shaped counterpart. Beneath the crust is an airy, light, soft, chewy and slightly sweet crumb that is excellent as an accompaniment to any food.

Our very popular Village Loaf also comes in a convenient round, perfect as a table bread with spaghetti, stew, soup and other hearty dishes. It’s light and airy, with a delicious crust that has been basted with olive oil and lightly dusted with salt before baking. It has a light, open texture.

This naturally leavened bread is cold-fermented to enhance the flavor, which comes from a natural “wild yeast” Levain Sourdough starter. It’s a taste treat for toast, and it makes fantastic sandwiches.

This loaf is a dense mixed flour loaf containing organic whole wheat, unbleached wheat and rye. This bread is very popular with our European customers, who say it reminds them of bread from their native countries. It’s delicious for sandwiches, or toasted and served with butter and jam.

Pure honey, rolled oats, 10 stone-ground whole grains and sunflower seeds equal natural goodness in this hearty bread. Use it for sandwiches that won’t be easily forgotten.

Fresh scallions and Cheddar cheese give this sandwich loaf a delicious flavor. Perfect for cold sandwiches, grilled cheese, tuna melts or served as toast. Available only on Wednesdays.

Best known as the traditional Sabbath bread of the Jewish faith, this beautiful braided loaf has become a mainstream bread. It is slightly sweet in flavor and is delicious with butter or preserves. It makes a very good sandwich, and it’s perfect for French toast. We bake these loaves on Friday only.

One of our most popular products, our Challah Buns have the same slightly sweet flavor and appealing soft texture as our Challah bread. In fact, Boise Weekly awarded Zeppole’s Challah Buns “Boise’s Best Buns” in 2008. They’re perfect for sandwiches and burgers, giving them extra flavor.

Our most popular bread, Zeppole Ciabatta is a long, flat loaf, slightly puffy with a dimpled surface. Prior to baking, it’s lightly basted with olive oil and sprinkled with salt and rosemary. This is a very versatile bread, a perfect complement for soup, salad, pasta and meat dishes, or delicious on its own dipped in olive oil and balsamic vinegar. Serve it with a great wine and an artisan cheese and you have the perfect combination.

Pane di Como loosely translates to "bread from the Lake Como region of Italy," which is an area in northern Italy not far from France. Bread from the region is heavily influenced by the French style of baking. Its thin, crisp crust and soft, moist center makes a hearty European-style sandwich and a delicious French toast.