It takes 36 hours of guided fermentation and the right organic flour to produce this exceptional baguette. Adhering to the French distinction for ‘baguette de tradition francaise‘, you will see how the fewest ingredients can result in a baguette with a bold caramelized crust, open crumb and a complex ‘creme-brule’ flavor profile.

French for ‘wheat-stalk-shaped bread’, this unique ‘tear-apart’ shape is great for impressing guests and offering a more sophisticated substitute for rolls.

Rosemary and sea salt top this addicting, buttery loaf. It is popular served as a sliced table bread or for panini melts (especially when Raclette or Taleggio cheese is involved).

You will be surprised when you see what kind of depth in flavor you can get from only wheat and salt: a moist, bouncy, open crumb, a bold caramelized crust, and a ‘milky’ deep sweet taste followed by a very subtle tang. This is a very traditional loaf that gets along with any meal.

Built on our ‘Whole Wheat Sourdough’, it is the addition of culinary herbs in the dough inside a seedy crust that makes this loaf perfect for elevating savory meals such as soups, stews, meats, cheeses or roasted veggies.

It is the addition of organic ‘pasta’ flour in the dough rolled in toasted sesame seeds that produces a loaf with a creamy interior and ‘popcorny’ exterior. If you are planning on grilled cheese, BLTs or sandwiches, there is no better loaf.

With a whopping half pound of raisins and walnuts in each loaf, you’ll be hard pressed to find another loaf as rich as this one. Serve it with an excellent Brie cheese or use it to make a fine cinnamon toast or French toast.

Only fresh muffins with the right fermentation can yield such flavor and texture:  bouncy, chewy and melt in your mouth.  Whether you toast them for butter and jam or wow your friends at your next barbecue by using them as hamburger buns, you will gladly find yourself welcoming back this neglected classic with open arms.

Freshly ground pepper with a quarter pound of parmesan makes this loaf a perfect complement to a nice warm soup or a rotisserie chicken with veggies.

Built on our Whole Wheat Sourdough, this sesame-coated loaf will fill your kitchen with a mouth-watering aroma thanks to a generous amount of sliced Kalamata olives seasoned with oregano and thyme. You can serve it sliced and toasted with feta salad or toasted and buttered with a nice smear of fresh chevre. If you happen to have leftovers, this loaf makes excellent croutons.

By adding potatoes into the bread mix, we increase the dough’s liquid retention, resulting in an extra tender, moist and soft interior. Throw some white cheddar into the mix, and you have a melt-in-your-mouth loaf to add to your favorites list.

This loaf is savory enough to be eaten alone. Try it as grilled cheese using Raclette or Taleggio. Even better would be a sandwich filled with shredded rotisserie chicken, nice crispy romaine lettuce and a drizzle of Caesar salad dressing.

Lots of quality, European butter and eggs go into this rich, delicate classic. You can warm it up to let your guests tear off their own steamy roll for dinner, or for breakfast, you can serve as French toast. Another good suggestion we’ve tried in the past is bread pudding with a bourbon caramel sauce.

Made exclusively for the Jewish holiday of Rosh Hashanah. While most bakeries go for the simple and quick version, we’ve decided to honor tradition by doing the cumbersome, six-strand, Star of David braid along with a three-tier fermentation process that takes two and a half days, resulting in a stunning aesthetic and depth of flavor.

A generous amount of high-quality, European butter and perfect lamination make ours the gold standard of croissants. The final result is an ultra-flaky croissant with a delicate, buttery, layered interior.

The same perfect, buttery lamination as the Butter Croissant, this croissant is enhanced with the addition of a rich, silky-smooth chocolate ganache made from Valrhona chocolate.

When it comes to almond croissants, you won’t find a richer one. The plain croissant layered with our luxurious almond cream, topped with toasted almond slices and baked to perfection.

Our delicious almond cream layered inside of the chocolate croissant is a delightfully fresh twist on our traditional almond croissant.

Savory and rich roasted portobello mushrooms are paired with the tangy cheese made from the milk of Spain’s Manchega sheep, topped with toasted poppy seeds.

Smoked ham, Gruyère cheese and a swipe of stone ground mustard.

European cured ham and the robust flavor of this traditional Spanish cheese made from sheep’s milk, topped with toasted sesame seeds, make this croissant a great pairing with a fresh salad for lunch.

A delightfully savory scallion cream cheese filling and a topping blend of toasted sesame seeds, garlic, onion, poppy seeds and a touch of sea salt, make this a must-have for those who love the classic everything bagel with cream cheese.

Georgia was on our mind when we created this one.  Think fresh peaches & cream topped off with salted butter pecans.

The Lemon Blueberry Croissant is filled with our in-house blueberry preserve and lemon curd on the inside, then topped off with crunchy almond slices and lightly dusted with a dried, lemon powdered sugar. Trust us. After you’ve tried this one, you’ll never see any muffin, scone, pie or tart you’ve ever had in the same way.

Granny Smith, apple pie filling encased in a rolled oat cream with streusel topping.  Serve toasted with a scoop of vanilla ice cream and you’ll be on to something special.

We put a refreshing spin on our classic almond croissant by pairing the chewy almond goodness with the downhome taste of strawberry preserves and cream.