Breads & Savories

Question 1

Country Boule

Answer 1

100% naturally leavened sourdough bread boule. Made with organic Dark Northern Spring wheat, whole wheat flour from local Deep Roots Milling, and organic wheat germ. 1kg loaf.

Question 2

English Muffin (6-pack)

Answer 2

Sourdough english muffins, griddled fresh. Pack of 6.

Question 3

Seasonal Quiche

Answer 3

Seasonal vegetables and local cheeses are the stars of these individual quiches. Always vegetarian.

Current: potato+parsley+onion+hardware cheese

Hardware cheese = from C’ville, made from fatty sheep’s milk, aged at least 9 months resulting in fantastic depth and grate-ability.

Question 4

French Onion Croissant

Answer 4

Caramelized onions reduced with vegetable stock, thyme, black pepper, and local malt vinegar. Finished with Twenty Paces Farm’s Round Bale tomme-style sheep’s cheese.

Question 5

Sandwich Loaf

Answer 5

100% naturally leavened sourdough bread loaf. Made with organic hard white wheat bread flour. It’s robust flavor comes from our house maintained levains and poolishes. 1kg loaf.

Question 6

Ham & Cheese Croissant

Answer 6

Breakfast pastry deluxe. Croissant dough folded and baked with cured, roasted, and sorghum basted Autumn Olive Farm’s ham and Twenty Paces Farm’s “Round Bale” tomme style sheep’s cheese.

Question 7

Whole Wheat Pain de Mie

Answer 7

Honey whole wheat. Made with organic whole wheat flour and a touch of honey.

Question 8

Danish

Answer 8

Current Savory Danish: Ramp Swirl Danish - croissant dough twisted with ramps filled with lemony ricotta and chili garlic oil