Our bread is handmade on premises and baked daily in a wood-fired brick oven. Freshly-baked bread comes out of the oven between 10 AM – 2 PM Tuesday – Sunday.
Organic unbleached white flour, organic whole wheat flour, water, sourdough leaven & sea salt combine together for a slow 22 hour fermentation process before baking.
7 SEED (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 brown & golden flax seeds & poppy seeds.
SOURDOUGH RYE (Wednesday, Friday, Sunday)
Organic local rye flour, organic unbleached white flour, sourdough leaven, caraway & coriander seeds.
OLIVE (Tuesday, Saturday)
Our sourdough bread with kalamata and green manzanita olives.
MULTIGRAIN (Friday, Sunday)
A blend of organic local emmer flour, organic local spelt flour, organic local rye flour & heirloom whole wheat flour with organic cracked barley, organic cracked wheat, organic cracked spelt, organic polenta, organic triticale & organic cracked rye. Leavened with a blend of sourdough and poolish (yeasted leaven).
ANCIENT GRAINS (Thursday, Saturday)
A wholesome, dense 100% whole grain bread made with organic local emmer flour, heirloom whole wheat flour, organic kamut flour & organic local spelt flour with organic red quinoa & organic millet. Topping – Organic local pumpkin seeds, organic sesame seeds, organic sunflower seeds, and poppy seeds.
SEEDED SOURDOUGH (daily)
Our sourdough bread rolled in organic sesame seeds, organic brown and golden flax seeds & poppy seeds.
COUNTRY BREAD (daily)
A soft, country style bread with a chewy crust, leavened with poolish (yeasted leaven).
RAISIN PECAN (Thursday, Saturday)
Our sourdough bread with pecans, organic raisins & cinnamon.
CHEESE / CHEESE JALAPENO BREAD (daily)
Our sourdough bread with organic cheddar cheese & swiss cheese. (Fresh organic jalapeno peppers optional)
GARDEN HERB (Friday, Sunday)
Our sourdough bread blended with basil, marjoram, oregano & thyme.
TYEE MOUNTAIN (Wednesday)
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 (Friday, Sunday)