Of all our loaves, this is the one we hang our hat on. Our Signature loaf offers the aromatics of garden-fresh rosemary picked from our back yard and combines it with the savory creaminess of Spanish Manchego cheese. The result is a delicate blend of silky savory goodness. While it pairs well with just about any spread, we have found it goes best with a tab of Kerry Gold butter (the Salted kind) and our home-made peach jam.
An artisanal approach to those all-natural seed loaves one might find in a hippie commune somewhere up in the back woods. But don’t let the “crunchy” aspect of this loaf dissuade you. It packs one heck of a flavorful punch.
The PNW Loaf pays homage to several of the products this majestic Pacific Northwest is known for: Cherries, Cranberries, and of course, Oregon Hazelnuts. And finally, we’ve added walnuts to give it the finishing touch. This flavorful loaf boasts a mild sourdough flavor, complimented by the slightly sweet notes provided by the cherries and cranberries. It goes great with butter, but we found Mascarpone to be just the spread this loaf needs.
This Rustic Rye loaf is everything the fan of a Ruben sandwich is looking for. It has a delicate balance of whole wheat, standard high-protein wheat, and a generous helping of dark rye flour. Combined with that tell-tale taste of Caraway seeds that gives rye breads their distinct flavor, this bread is guaranteed to please those who like a heartier loaf.
This is the bread you think of when you think “Sourdough”. It has a pleasant, yet complex flavor profile, with subtle savory notes. The finish is slightly tangy without being too overbearing. Enjoy this with butter and jam or as the engine for a deli-style sandwich.
This Loaf is an interesting twist on our Signature loaf. And like our Signature loaf, the Firecracker incorporates the mild creaminess of Menchago cheese with the spicy smokiness of smoked paprika. The result is a lively, yet silky bread guaranteed to please
For those who want a little kick from their bread, we offer our “Baja” loaf. This lovely little beauty is packed full of jalapeño peppers and medium cheddar cheese. Makes fantastic grilled cheese or serve as the perfect accompaniment to chili con queso.
Interested in a loaf with a little Mediterranean flare? Well, look no further, this loaf is for you. The Greek is packed full of Kalamata olives and is guaranteed to scratch that particular itch.
This bread is a delightful take on the classic sandwich bread, but in the form of a sourdough loaf.. It has a light, yet complex flavor profile, with the slightest hint of sweet honey on the finish. Enjoy this with butter and orange marmalade or as the perfect engine for the perfect PB&J.
This little beauty became one of my top sellers last summer at my local farmers’ market. It’s packed with roasted garlic that when baked into the loaf comes our rich and smooth. So much so, that it really doesn’t need any butter or olive oil… but hey, butter makes everything better!
This is the latest of my newest loaves. Inspired by The flavors of summer, the Taste of Summer Loaf incorporates lemon zest and delicious dried apricots, and fresh thyme culminating in a mild SD bread with subtle notes of lemon and finished with a touch of sweetness fro the dried apricots. Excellent with a little butter and if you’re in need of some additional sweetness, I recommend adding some apricot jam.
This is one of my latest additions to my SD lineup. Inspired by a good friend of mine, the Carolyn’s Bluesfest combines the wonderful flavor of my sourdough with the zing of lemon zest and plump PNW blueberries to create a bright, yet mild flavored bread with just a touch of sweetness.
Introducing the Heavenly Loaf. This seasonal special is just that… Special! I blend the delicious earthiness of my Bench Loaf with a fresh wheel of Brie cheese, then stuff it with garlic, rosemary and Thyme. This is definitely guaranteed to be a hit at your upcoming Holiday Party.
!!! Note !!!: This loaf comes raw as it needs to be served right out of the oven. Therefore it is a “Take-&Bake” loaf. (Baking instructions are included).
As the title states, this loaf is our old reliable when it comes to sandwiches. Its simplicity comes from the whole wheat flour, while the complexity comes from a blend of seven different grains. The result? A delicious, wholesome, highly versatile bread that can be used for everything ranging from sandwiches to french toast.
There’s just something about rye bread that evokes thoughts of the favorite corner deli where the specialty is a hearty pastrami sandwich with all the trimmings, including a big ol’ dill pickle. And like its sourdough cousin, “The Reuben’s Friend”, this rye loaf works especially well with a fresh well-braised corned beef. Top that with some saurkraut and some thousand Island dressing, and you’ve got yourself one tasty sandwich.
This bread is one of our personal favorites. Ciabatta is basically the Italian version of the French baguette. Our Fantastica Ciabatta is as light as a feather and boasts an amazing open crumb which is perfect to catch a drizzle of olive oil and a little sea salt. Unlike most ciabatta breads which come in small rolls, our Fantastica Ciabatta comes in a sizable pillowy loaf which is the perfect size to share at a meal or just by itself. One of our favorite treats is to serve our ciabatta as a Bruschetta Caprese (a slice of ciabatta topped with a basil leaf, slice of tomato, a slice of bufala mozerella and a drizzle of olive oil).
Looking for something in the realm of comfort food in the form of a loaf? Well, look no further than my Parmesan & Onion Irish Soda Bread. This loaf differs from our standard yeasted breads and our natural leavened breads in that the rising agent is plain old sodium bicarbonate (also known as Baking Soda). It is a more dense loaf than our other loaves and is somewhat reminiscent of a biscuit, but on a larger scale. This bread is loaded with both parmesan and cheddar cheese and blended with dried onions giving it an excellent savory flavor. We recommend pairing this little beauty with a hearty bowl of your favorite soup.
This is the bread you think of when you think Caprese. The blend of rosemary, sun-dried tomatoes and flaky sea salt give this bread a pleasant, yet complex flavor profile The finish is slightly tangy (due to the sun-dried tomatoes) without being too overbearing. Enjoy this with some pesto and fresh bufala mozzarella, olive oil and a pinch of salt .
What Bakery would be complete without the good old go-to “Bakery Standard”, the baguette. Available in sourdough or regular yeasted dough, these babies are perfect for a home-made submarine sandwich, or as a reliable accessory to a hearty bowl of your favorite soup. French Onion, anyone?
The Savory Simkke is a twist on the original Jewish Babka loaf (braided loaf). More often than not presented as a sweet bread, this little rendition is a savory loaf combining ribbons of the earthiness of fresh spinach along with the tanginess of feta cheese. Perfect for a snack or as a light breakfast accompaniment to a poached egg.
This is my take on the original Jewish Babka loaf. Loaded with delicious swirls of hazelnut chocolate spread. Offered up in either sourdough or yeasted loaves, this little baby is guaranteed to satisfy the sweet tooth.
So anyone familiar with sourdough knows that one of the byproducts of sourdough starter is the “Discard”. Simply put, this is the excess mixture of flour and water that has already gone through the leavening process. That said, our sourdough cracker recipe was born out of the desire to use everything and leave no unused excess.
But don’t be fooled by the nuts and bolts of it. These are some of the most addicting goodies you’ve ever had. Call it a happy accident, but I’m rather proud to offer my Rosemary & Olive Oil crackers as well as my Smoked Paprika (the same as in the Firecracker loaf) sourdough crackers.
!! Note supplies are limited, so be sure to inquire before ordering !!
A bakery just wouldn’t be a bakery if I didn’t offer a few sweeter products to compliment our artisan breads. So I am proud to offer a selection of sweet breads.
Our sweet breads make the perfect “Pre-breakfast” breakfast to go with that first cup of coffee in the morning. They also make an excellent snack for “Tea Time” or just about any time of the day for that matter. That said, I am proud to offer a selection of sweet breads to satisfy any craving.
These aren’t your ordinary coffee shop sweet breads. Uh-uh, these are my wife’s secret recipe sweet breads. Available in two kinds*: Chocolate chip and coconut banana bread and coconut and Pineapple bread, these sweet breads are by far the moistest sweet breads you’ve ever had, bar none!
* Pending availability of fruit
Introducing my Cinnamonatic Raisinator Loaf. Don’t let the funny name fool you, this loaf is loaded with flavor wrapped up in ribbons of cinnamon and brown sugar and topped off with plump raisins. Have as a snack or as the perfect vehicle for French Toast.
