Bread Option 1

Our bread is handmade on premises and baked daily in a wood-fired brick oven. Our bread comes out of the oven between 10 AM – 2 PM Tuesday – Sunday.

SEVEN GRAIN (baked daily)

A seedy sourdough bread with a blend of organic unbleached white flour, organic whole wheat flour & organic local rye flour with organic millet, organic sunflower seeds, organic sesame seeds, organic pumpkin seeds & organic flax seeds.

 

SOURDOUGH RYE (baked Wednesday, Friday, Sunday)

Organic local rye flour, organic unbleached white flour, sourdough leaven, caraway & coriander seeds.

 

SHEPHERDS BREAD (baked Wednesday, Friday, Sunday)

A light sourdough multigrain bread with a blend of organic local emmer flour, organic local spelt flour, organic local rye flour & organic unbleached white flour.

 

 

ANCIENT GRAINS (baked Thursday, Saturday)

A wholesome, dense 100% whole grain bread made with organic local emmer flour, organic heirloom whole wheat flour, organic kamut flour & organic local spelt flour with organic red quinoa & organic millet. Topping – Organic local pumpkin seeds & organic sunflower seeds.

 

SOURDOUGH (baked daily)

Organic unbleached white flour, organic whole wheat flour, water, sourdough leaven & sea salt combine together for a slow 22 hour fermentation process before baking.

 

SEEDED SOURDOUGH (baked daily)

Our sourdough bread rolled in organic sesame seeds, organic brown and golden flax seeds & poppy seeds.

 

OLIVE (baked Tuesday, Saturday)

Our sourdough bread with kalamata and green manzanita olives.

 

 

COUNTRY BREAD (baked daily)

A soft, country style bread with a chewy crust, leavened with a blend of polish (yeasted leaven) and sourdough leaven.

 

RAISIN PECAN (baked Tuesday, Saturday)

Our sourdough bread with pecans, organic raisins & cinnamon.

 

CHEESE / CHEESE JALAPENO BREAD (baked daily)

Our sourdough bread with organic cheddar cheese & swiss cheese.  (Fresh organic jalapeno peppers optional)

 

GARDEN HERB (baked Wednesday, Friday, Sunday)

Our sourdough bread blended with basil, marjoram, oregano & thyme.

 

TYEE MOUNTAIN (baked Wednesday, Friday, Sunday)

A hearty, lightly sweetened “mountain trail” bread made with a blend of organic local whole wheat flour, organic local spelt flour, organic local rye flour & organic unbleached white flour with toasted organic pumpkin seeds, toasted organic sesame seeds, organic flax seeds, organic red quinoa, organic millet, organic rolled oats & organic wheat bran.

 

BAGUETTES (baked Friday, Sunday)

 

GLUTEN FREE BREAD (baked Wednesday)

Our sourdough bread blended with basil, marjoram, oregano & thyme.

GLUTEN FREE RAISIN PECAN ROLLS (baked Wednesday)

Our sourdough bread with pecans, organic raisins & cinnamon.