our breads are made from organic/sustanable stoneground flours. all loaves are naturally leavened using our own culture and thorough fermentation process. other basic ingredients are water & sea salt.
**our crumb has a glossy interior: When you cut into a loaf and it looks super-glistening, super wet and shiny, some people will think it’s underbaked but if pressed, it will be moist or wet to the touch, but it bounces back because the starch is hydrated and gelatinized. It’s fully cooked, it’s just wetter than the normal norm.
below is a sampling of what you may find at THE BAKERY on rotation.
this's our signature everyday table loaf. 100% light sifted stone-ground wheat, with some bran sifted out.
(high extraction wheat,water, culture, sea salt)
clean, crisp notes of wheat with 100% stone-ground whole wheat.
(100% whole wheat,water, culture, sea salt)
our country with added toasted flax, sesame, and sunflower seeds.
(high extraction wheat, sunflower, flaxseed, sesame, water, culture, sea salt)
ancient variety of wheat with mild sweet and nutty taste notes.
(100% whole spelt, water, culture, sea salt)
blend of whole rye and finely sifted stoneground wheat. softest of all our hearth loaves with fruity taste notes.
(whole rye, unbleached wheat, water, culture, sea salt)
forever changing mix of ancient grains of baker's choice.
(mix of whole ancient grains, unbleached wheat, water, culture, sea salt)
creamy heirloom wheat (pre-modernization wheat)
(100% whole heritage wheat. water, culture, sea salt)
rich, buttery, nutty 100% whole kamut
(100% stone-grund whole khorasan, water, culture, sea salt)
contains anthocyanin (natural purple color) rich sweet and nutty
(30% whole purple wheat, unbleached wheat, water, culture, sea salt)
cheddar and jalapeño pocket bread is available during the weekend.
available on weekends, originally from the small Polish town of Bialystok, bialys rose to fame in NYC. we make our version of the classic using finely sifted stoneground wheat, culture, leek, mushrooms. cheddar, quail egg & herb de provence.
available on weekends, a type of sweet roll topped with a cookie crust shaped for its namesake, a seashell. we make a sandwich topped with refried black beans, a fried egg, cheddar and salsa de roja. conchas 4 evah!
all our buns are naturally leavend with our sourdough culture and made with finely sifted stoneground wheat. below is a sampling of what you may find at THE BAKERY on rotation.
kanelbullar (swedish cinnamon roll)
halonbullar (swedish cardamom bun filled with raspberry and white chocolate)
blabasbullar (swedish blueberry bun filled with citrus curd & coconut)
big 'ol sourdough cinnamon roll
not cross buns (vegan)
chocolate orange cardamom buns (vegan)
babka (available on every saturday. our version of babka is chocolate, sultanas and cinnamon spread onto a layer of wild yeasted dough, which was tightly rolled, twisted and folded then baked in a tin)
our pastries are hand-made using organic whole grain pastry flour, whole rye flour and whole spelt flour, whole khorasan flour and fresh seasonal produce. below is a sampling of what you may find at THE BAKERY on rotation.
BROWNIES & BLONDIES
classic rye almond and hazelnut brownie
classic spelt walnut blondie
rye orange & ginger brownie
rye strawberry balsamic brownie
spelt rhubarb - white chocolate blondie
carrot walnut & currant cake
banana walnut & date tea cake
rye chocolate prune tea cake
lemon sesame tea cake
salted dark chocolate rye cookie
miso white chocolate chip wheat cookie
chocolate walnut khorasan cookie
BIG ASS chocolate chip spelt cookie