Casareccio – Classic, light and crusty Northern Italian rustic bread made with wheat flour
Ciabatta – Traditional slipper-shaped white bread from Bari. Course and crunchy outside, airy inside
Pan Pugliese – Classic Northern Italian, crusty full-bodied wheat. Dense.
Filone – Italian baguette, long and crusty, with a soft chewy center
Flatbread – Sardinian cracker, several toppings, cumin, rosemary.
San Francisco – Classic great crust, slightly sour and made with several flours.
Pane Olive – Large imported Sicilian and Kalamata olives kneaded into the dough. Great with cheese.
Rosemary – Artesian country style sourdough with extra virgin olive oil and fresh rosemary.
Multi-Grain – Delicious earthy 100% whole grains, organic whole spelt flour.
Sunflower Honey – A wholesome whitewheat with a full flavor from the seeded crust.
Walnut Raisin – Our traditional pumpernickel with golen raisins and walnuts.
Whole Wheat – Natural organic biga and other grains, honey and sea salt.
Fennel Raisin – Our signature bread is slightly sweet from golden raisins and aromatic fennel seeds
Onion Rye – Caremalized Spanish onions with a subtle sweet flavor.
Chocolate Walnut Raisin – Makes a superb dessert or breakfast bread.
HOLIDAY SPECIALTY BREADS
Columba di Pasqua (molded in the shape of a dove).
Christmas Fruit Bread.
Rosetta – a crusty roll tpically of Rome, classic and tasty.
Small Rolls – Poppy seed, sesame, plain, or mixed seeds.