8-grain 3-seed
Our multi-grain bread is almost 70% whole grain and 70% organic! So good for you and so delicious to boot. Eat a slice and your body will literally say, “Thank you!”
Ingredients: Water; non-bleached non-bromated Wheat Flour; Whole Wheat Flour; Maple Syrup; Flax Seeds; Whole Rye; Oats; Millet; Corn; Brown Rice Flour; Barley; Sunflower Seeds; Buckwheat; Poppy Seeds; Sea Salt.
pane bello
Literally, “Beautiful Bread” in Italian. Our lightly-yeasted Italian bread is great for pretty much anything. It is a great bread for people to start on who have never had hearth bread before. Kids love this one!
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Sea Salt; Yeast.
whole wheat farm
Our whole grain version of our naturally-leavened French peasant bread, the Whole Wheat Farm is exceptional in that you can really taste the intrinsic flavor that whole grains have when you use minimal amounts of yeast.
Ingredients: Water; Non-bleached non-bromated Wheat Flour; Organic Whole Wheat Flour; Organic Cracked Wheat; Sea Salt.
farm bread
Our French Peasant bread, the Farm rises using our “levain” (a less acidic starter than is used for a true sourdough). A crumb (interior) with a slight tang accompanies a beautiful burnished crust. Excellent for sandwiches. Amazing Batards.
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Whole Wheat Flour; Salt.
Jewish Rye
Mimi Sheraton (NY Times) says our Jewish Rye is the “best east of the Mississippi”. I don’t know about all that but it is certainly pretty darned good and is one of the most challenging breads that we make.
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Whole Rye Flour; Medium Rye Flour; Caraway Seeds; Sea Salt; Yeast.
Adirondack Sourdough
Real Sourdough bread is alchemy. Sourdough starters are always adapting to suit seasonal changes and the many variables offered by our New England weather. So, ours may well be a great “San Francisco Sourdough” in the middle of August … but it’s probably more honestly an “Adirondack Sourdough” in January.
Ingredients: Non-bleached non-bromated High-Gluten Wheat Flour; Water; Sea Salt; Whole Wheat Flour.
sesame semolina
A traditional hearth-baked Sicilian classic. The rich flavor of Durum and Semolina come shining through. Serve as garlic bread with pesto or red sauce. Makes great sandwiches, too! Ingredients: Semolina Flour; Water; Non-bleached non-bromated Wheat Flour; Sea Salt; Durum Wheat; Sesame Seeds; Yeast.
pane paesano
Paesano means “friend” or “compatriot” and this is the Tuscan bread of friends. Big open holes in the crumb with a chewy leathery crust. Rip off a piece and dunk it in your favorite red sauce. A friend who is a great chef says his favorite restaurant meal is Paesano dipped in whatever sauce is left in the kitchen at night’s end.
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Sea Salt; Yeast.
Marble Rye
Our dark flavorful Pumpernickel and Jewish Rye dough are physically twisted together so that each loaf is a joyous combination of these two wonderful breads. A favorite for every “mensch” making almost any kind of sandwich … but Reubens, especially, come alive with this bread!
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Whole Rye Flour; Medium Rye Flour; Sea Salt; Caramel Color; Caraway Seeds.
Cinnamon raisin
A naturally-leavened loaf with loads of raisins and a generous amount of New York State Maple Syrup to sweeten things up. Great French Toast (or just great toast)! Ingredients: Non-bleached non-bromated Wheat Flour; Water; Raisins; Maple Syrup; Sea Salt; Cinnamon; Whole Wheat Flour.
Pumpernickel Bread
From the German “pumpern” (to break wind) and “Nickel” (“Nicholas”, a name associated with goblins). So … it literally means … “Breaking Wind Goblin”. Trust us, though, this has nothing to do with our bread or how it tastes … or smells.
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Whole Rye Flour; Medium Rye Flour; Sea Salt; Yeast; Caraway Seeds; Caramel Color.
Red Hot Chili Peppers
Cool name … HOT bread. This is the one we started producing to replace our beloved “Jalapeno Cheddar bread” when we transitioned to being a fully vegan bakery. It’s truly GREAT … but it’s also pretty darned HOT (four different kinds of peppers). Eat at your own risk!
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Corn; Roasted Red Peppers; Jalapeno Peppers; Cherry Peppers; Banana Peppers; Whole Wheat Flour; Sea Salt.
Onion Rye bread
We skin and chop fresh onions and bake them until they’re browned and crispy/chewy. We then add them to our Jewish Rye dough and, to paraphrase Emeril, “Bam! We kick it up a notch!” If great mustard is involved, this is your bread.
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Whole Rye Flour; Medium Rye Flour; Onion (Baked); Caraway Seeds; Sea Salt; Yeast.
Baguettes/batards
We make a variety of loaves that are long and French. By definition, a baguette should be about 5-6 centimeters wide and about 65 centimeters long. We make Baguettes and Batards for retail sale and will often wholesale them upon request. They are best used right away as they stale quickly.
Cranberry walnut
We cannot think of a better bread for toast than this one. A naturally-leavened bread chock full of dried cranberries and walnuts. Very flavorful with just a light smattering of butter or your favorite jam or chutney.
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Walnuts; Dried Cranberries; Sea Salt; Whole Wheat Flour.
Chocolate cherrY
Callebaut Chocolate and Dried Italian Cherries complement this loaf that makes unique French Toast, great desserts and is a total revelation. It’s bread … not cake … we promise!
Ingredients: Non-bleached non-bromated Wheat Flour; Water; Semi-sweet Chocolate (unsweetened chocolate, sugar, cocoa butter, soy lecithin, vanillin); Dried Cherries; Whole Wheat Flour; Cocoa; Sea Salt.