The classic French bread. A long overnight fermentation and the use of sourdough culture makes for a complex flavor and an open “holey” crumb. Enjoy with cheese and honey or butter and jam as a breakfast or with dinner. Made with organic white wheat, yeast, sourdough culture, and salt.

A naturally fermented bread that takes about 24 hours to create from start to finish. Made with organic whole wheat, white wheat, rye, salt, and our sourdough culture.

A naturally fermented bread with more whole grain wheat than our NY sourdough. Made with organic whole wheat, organic white wheat, and our sourdough culture.

A soft, yeasted bread perfect for sandwiches. Organic wheat flour, free range eggs, local buttermilk, oil, sugar, and salt.

Our NY sourdough chock full of sesame, sunflower, flax, and pumpkin seeds. 

Organic rye and wheat with a touch of caraway, fermented with our sourdough rye culture.

A German style rye. Dense, dark, and naturally fermented. Uber healthy with loads of whole grain. Organic spelt and rye flours, organic rye berries, sunflower, flax seeds, local buttermilk,  dark beer, molasses, salt, our sourdough culture, and caraway.

A delicious sandwich bread made from organic wheat, organic cornmeal, organic spelt, organic rye, rolled oats, flax seeds, and topped with poppy and sesame seeds. Fermented with yeast and sourdough culture.

Organic wheat and rye with Kalamata olives and fresh herbs. A customer favorite!

A traditional braided Jewish loaf. Great for sandwiches or Shabbat. We use it for our French toast too! Made from organic wheat, free range eggs, salt, oil, sugar, and yeast.

Our NY sourdough with organic oats and organic raisins. A breakfast classic!

Big flaky biscuit-buttery as can be.

A three-day process creates a complex base of flavor, holding up the rich butteriness of flaky layers. We use Kriemhild 85% butterfat butter in all of our croissants. Made with organic white wheat flour, sugar, salt, yeast, butter, and eggwash.