ARTISAN BREAD
We mix, shape, proof, and bake our breads daily. 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 for all the others. These starters give the breads a more complex and often tangy flavor. Our flours and grains are all organic and are sourced from some of the finest farms in the Northwest.
Caring for Your Bread: some steps to Ensure your bread stays fresh and delicious.
Long Term Storage: If you plan to eat your bread days down the road, the best thing is to freeze it. Double bag your loaf and it can last up to 6 months in the freezer.
Refreshing bread: Pre-heat your oven to 350F and bake 10 mins or until it smells like freshly baked bread. 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.
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 using 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. Breathable paper allows the crust to stay crisp. Refrigerators dehydrate the crumb and destroy the texture and flavor.
New York Times article "The Secret to Good Toast? It's Your Freezer" by Emily Weinstein
DAILY BREADS
made with 100% organic grains
Onion Poppy Seed Rolls These rolls are packed 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. 100% Artisan Bakers Craft+ Central Milling, UT
Pain Ordinaire* Our wettest, darkest baked loaf produces a deliciously moist and tangy crumb with a perfectly caramelized crust. This bread is mixed a blend of freshly milled Spelt flour and high extraction wheat. Shaped into a 1 kilo boule. 85% Expresso Hard Red Wheat Type-85 Cairnsprings Mill, WA, 15% fresh milled Spelt wheat Camas Country Mill, OR
Fire Island Rustic* Our signature bread! Single Origin Organic Grain, levain, salt, and water that is mixed, proofed, and baked to create a wholesomely tangy loaf. 100% Expresso Hard Red Wheat Type-85 Cairnsprings Mill, WA
Sliced Sandwich Loaf A tall, fluffy sandwich loaf made with a blend of 3 different flours, including fresh milled Rye. Take your sandwiches to the next level with this delicious sliced loaf. 78% High Protein Flour Central Milling, UT, 16% Expresso Hard Red Wheat Type-85 Cairnsprings Mill, WA, 6% fresh milled Rye Camas Country Mill, OR
Prairie Sunflower seeds, sesame seeds, flax seeds, pumpkin seeds, poppy seeds, millet, and oats are jam packed into this sliced sandwich loaf. 75% Artisan Bakers Craft+ Central Milling, UT, 25% Hard Red Spring Wheat Camas Country Mill, OR
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. 100% Artisan Bakers Craft+ Central Milling, UT
Campagne* Made with an aged levain to bring out the tangy, complex flavor, this bread contains organic white and wheat flour. 90% Artisan Bakers Craft+ Central Milling, UT 10% Hard Red Spring Wheat Camas Country Mill, OR
Ciabatta* Our sandwich bread is available in large loaves and rolls. An elongated, airy Italian bread good for almost any use. Chewy with big holes make it an excellent choice to dip in a great olive oil. 100% Expresso Hard Red Wheat Type-85 Cairnsprings Mill, WA
Emmer Einka Spelt* A pan loaf containing emmer, einka, and spelt flours, emmer, einka and spelt berries, and sesame, flax, pumpkin, and sunflower seeds. This hearty loaf will be a welcomed addition to your hiking pack. 33% fresh milled Emmer wheat Camas Country Mill, OR, 33% fresh milled Einkorn wheat Camas Country Mill, OR, 33% fresh milled Spelt wheat Camas Country Mill, OR
Focaccia An Italian flat bread made with type 85 flour. Not quite whole wheat, but not your traditional white flour either. A perfect in between. The focaccia is seasoned with extra virgin olive oil, salt, and various topping creations: sausage, cheddar, roasted potatoes, and egg; roasted vegetables and cheese; gorgonzola, walnuts, and green peas; roasted tomatoes, fresh mozzarella, and pesto; olives, feta, and roasted red peppers. 100% Expresso Hard Red Wheat Type-85 Cairnsprings Mill, WA
Naturally Leavened*
SPECIALty BREADS This is a Selection of Breads we Make- See our menu for current details
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.
Herbs de Provence Our naturally leavened campagne loaf layered with thyme, rosemary, marjoram, fennel, summer savory, and lavender
Sesame Campagne Toasted sesame cover the crust with delicious toasted sesame seeds inside.
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 Our naturally leavened Rustic loaf full of roasted pecans and currants.
New York Rye A traditional NY-flavored rye made with onions and caraway seeds. A mixture of fresh milled rye, whole wheat, and white wheat flours.
Olive & Rosemary Our Campagne loaf with Kalamata olives and roughly chopped fresh organic rosemary.
Sprouted Grain Whole grains are sprouted to bring out their nutrients are added to our naturally leavened Rustic loaf.
Roasted Garlic & Sea Salt Tender roasted garlic is folded into our naturally leavened campagne loaf and top with flakey sea salt before baking.
Vollkornbrot An old world German rye bread that is dense and lasts for days. Ours is made from 100% fresh milled 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.