We bake our breads fresh each day, using traditional methods that give the breads an amazing depth of flavor. All of our breads require two days to prepare for baking, allowing for a long, slow fermentation. The breads are weighed, shaped and slashed by hand, giving each loaf its own unique, irregular shape. Baked on the hearth of the wood fired oven, the bread exudes a smoky aroma, and has an earthy crust and color.
Baguette - Traditional style French loaf with a sweet, nutty flavor. Crusty with a chewy texture.
Le Pain de Campagne - French country style loaf. Soft inside with an open texture.
Le Pain au Levain - French sourdough loaf. Naturally fermented, with a dense texture and rich flavor.
Le Pain aux Noix - Country style loaf with walnuts. Crusty with a chewy texture.
Le Pain Complet - Country style loaf with organic whole grains.
To care for the breads, keep in a plastic bag (not refrigerated) if not eaten within a day. The crust will often soften but can be restored with a quick shot in the oven. Kept this way, the bread can last 3 to 5 days. Our bread also freezes well. When defrosting, keep in the same packaging until defrosted, then use or repackage in plastic.