BREAD

Our Loaves are made from heritage stone­ground flours from area farmers and millers and natural leavening.

The Frye Mountain Focaccia

 

 

 

 

 

 

 

 

 

 

 

 

This is the high rise version of the Italian favorite. The 8” round loaf is 2-­3” tall and has a moist and airy crumb. The top is dressed with caramelized onions, tomato slices, and parmesan cheese. Superb eaten fresh but awesome on the griddle. 

The Searsmont Sourdough

The West coast has nothing on this loaf. It is baked with a dark crunchy crust, with a dense chewy crumb, a tangy and complex sourdough flavor, and an aroma that smells like fresh wheat steeped in warm honey. This style of bread was made popular by the late French baker, Lionel Poilane.

Scarbourough Sesame Wheat

Deeply toasted sesame seeds lend an unexpected depth of flavor to this classic bread. Ingredients: organic bread flour, organic stone ground whole wheat flour, water, natural leaven, sea salt, unhulled sesame seeds.

The China Ciabatta Loaf

We bake our ciabatta in a very hot oven and as a result, this classic rustic loaf comes out with a thin crisp crust with an open moist crumb. We get some really big holes sometimes...great for dropping an egg into on the fry pan for a really quick breakfast.

Back Country Levain

This is a classic naturally leavened rustic french peasant bread. The crisp caramelized crust enhances its wholesome flavor. It makes a wonderful table bread with most any meal. Ingredients: organic bread flour, local organic stone ground whole wheat flour, water, natural leaven, sea salt.

Rockport Rye Loaf

A really delicious light sandwich rye. This 2-pound loaf is lightly seasoned with caraway seeds. The moist crumb has an awesome crunch to it when grilled. Ingredients: organic bread flour, local organic stone ground rye, water, natural leaven, sea salt.