We mix, shape, proof, and bake our breads daily with the exception of two breads that improve with age. All breads contain some amount of starter (sourdough) – be it a pre-ferment for the egg and dairy-rich breads such as the challah or onion poppy rolls, or a whole wheat, white, or rye levain (French for sourdough) for all the others. These starters give the breads a more complex and often tangy flavor. Our organic flour is from Central Milling in Utah – it is superb for artisan baking. They have their own bakery to test their flour daily for taste, color, and functionality. We like supporting a company that works directly with the farmers. Central Milling also generates their own electricity, powering their mill from a water turbine.
Caring for Your Bread
Here are some steps to insure your bread stays fresh and delicious.
Slicing your bread: To keep the your loaf as fresh as possible, we recommend you slice as needed. The crust helps protect the soft crumb. Use a sharp, serrated knife and use a long, light sawing motion. Let the knife do the work.
Short Term Storage: The best place to store your loaf is in a paper bag or a bread box on the kitchen counter, cut side down. The breathable paper allows the crust to stay crisp. Refrigerators dehydrate the crumb and destroy the texture and flavor.
Long Term Storage: If you plan to eat your bread days down the road, the best thing is to freeze it. Double bag the loaf in plastic, and it can last up to 6 months.
Refreshing bread: You can bring the freshness of the bakery into your home by refreshing your loaf in the oven minutes before eating. Pre-heat your oven to 350F and bake:
10 minutes for a whole room temperature loaf. It will smell like freshly baked bread when it is done.
If you have a loaf that has been sitting on your counter for a few days, spritz it with water before refreshing. This will help the crust crisp up again.
Alaskan Sourdough Made with an aged levain and biga to bring out the tangy, complex flavor, this bread contains organic white, wheat and local barley flour from Alaska Flour Company.
Baguette A traditional French baguette is the signature of a bakery. It took us a year and a half to develop a baguette that we were proud enough to sell at Fire Island. We bake a traditional and a seeded version throughout the day. An obvious favorite for our baguette-a-day customers.
Ciabatta Our sandwich bread is available in large loaves and rolls. An elongated, flattish Italian bread good for almost any use. Chewy with big holes make it an excellent choice to dip in a great olive oil.
Fire Island Rustic Wheat Our signature bread! Simply high-extraction flour, whole wheat levain, salt, yeast, and water that is mixed, proofed, and baked to create a wholesomely tangy loaf.
Pain Ordinaire Is made from our wettest, longest fermented, old-world hand developed dough. This bread is made up of a blend of whole grain emmer flour and high extraction wheat. Shaped into a 1 kilo miche.
Vollkornbrot An old world wheat-free German rye bread that is dense, Pullman-shaped, and lasts for days. Ours is made from 100% pumpernickel flour and packed with flax seeds. Slice it thin and top with cream cheese and lox, or perhaps butter and apricot jam. European customers pair this with a strong cheese, tomato, and good stout.
SPECIAL BREADS (available certain days)
Alaskan Whole Wheat Sourdough A European style dense and crusty, this 100% freshly milled Alaskan whole wheat flour hearth, bread is in the shape of a boule. We love it as toast.
Buckwheat Cinnamon Rolls Only buckwheat and whole wheat flours are used in our cinnamon rolls! Rich with sour cream, butter, and eggs, they are nut-free. Try them with or without maple cream cheese frosting. Baked on weekends only.
Challah A traditional braided bread rich with organic eggs, milk, and butter. Always sold on Friday, fresh for the Sabbath meals. Available plain or sprinkled with poppy or sesame seeds. Made in a crown with or without raisins for the holidays.
Currant Pecan Rustic Wheat Our Fire Island Rustic Wheat recipe full of roasted pecans and currants.
Dark Prairie seeded wheat loaf topped with pumpkin seeds
Emmer Einka Spelt A pan loaf containing emmer, einka, and spelt flours, emmer, einka and spelt berries, and sesame, poppy, pumpkin, and sunflower seeds. This hearty loaf will be a welcomed addition to your backpack.
Garlic Sea Salt Sourdough Our Alaska Sourdough loaded with roasted garlic and topped with Sitka sea salt. An incredible complement to a pasta dish with red sauce.
New York Rye A traditional NY-flavored rye made with onions and caraway seeds. A mixture of rye, whole wheat, and white flours.
Onion Poppy Seed Rolls These rolls are flavored with poppy seeds and freshly diced yellow onions. They are light, soft, and sized for burgers and sandwiches (they’re more than just a dinner roll). This is an enriched dough made with milk and butter.
Plum & Flax A ciabatta-style bread, sweet and seedy. Eat it as is for a healthy breakfast or snack. This bread makes fabulous French toast. Available in rolls and loaves.
Sesame Rustic Wheat Our Rustic Wheat dough loaded and topped with roasted sesame seeds
Sliced Prairie A light pan loaf packed with seeds and other good grains (poppy, sunflower, flax, pumpkin, sesame, cornmeal, and oats). This sliced bread is excellent for sandwiches. Available Sundays only.
Sliced Whole Wheat A light pan loaf made from 100% whole wheat flour. Perfect for sandwiches!
Spelt A 100% sourdough bread made totally with sweet and nutty spelt flour and our whole wheat levain.
Sprouted Grain Sourdough Our Alaska Sourdough mixed with bakers' choice of whole sprouted emmer, einkorn, rye, or wheat. Each grain imparts its own unique flavor and adds complexity to the texture of this bread.