Bakery Menu
| Bread | Days available | ||
|---|---|---|---|
| Vermont Country Pan Loaf Organic, seeded sourdough pan loaf which includes fresh milled wheat grown in VT. Packed with organic flax seeds, sunflower seeds, rye chops, and oats. Earthy and nutty with a deeply caramelized, crunchy exterior. | Daily | |
| Vermont Country Batard A robust, long-fermented country bread with a crisp crust. Mildly sour taste with the flavor of organic whole wheat flour and organic rye flour. | Daily | |
| Organic 5 Seed Sourdough Pan Loaf Organic, seeded sourdough pan loaf which includes fresh milled wheat grown in VT. Packed with organic flax seeds, sunflower seeds, rye chops, and oats. Earthy and nutty with a deeply caramelized, crunchy exterior. | Daily | |
| Organic 5 Seed Sourdough Boule Organic, seeded sourdough Boule which includes fresh milled wheat grown in VT Packed with organic flax seeds, sunflower seeds, rye chops, and oats. Earthy and nutty with a deeply caramelized, crunchy exterior. | Daily | |
| French Loaf Tender white pan loaf with mild flavors that lends itself well to all sandwiches. | Daily | |
| French Batard Hearth baked bread with a crusty exterior and a soft, pillowy interior. | Daily | |
| French Baguette The iconic bread with a golden, crisp crust. | Daily | |
| English Muffins Freshly baked, golden-brown English Muffins with added sourdough, ensuring a soft, fluffy interior. Perfect for toasting and spreading with butter and jam. | Daily | |
| Brioche Hamburger Buns Soft burger or sandwich rolls made with McNamara cream. Sold as a pack of 6. | Daily | |
| Ciabatta Rolls Versatile roll with a crisp crust and chewy texture. | Daily | |
| Maple Pecan Bread Vermont-inspired bread made with fresh-milled Vermont wheat and locally sourced maple syrup. Enhanced with toasted pecans to add a rich, buttery note. | Monday | |
| Organic Sonnenblumenbrot Pan Loaf Moist and flavorful rye sourdough with a soft texture, topped with a seed blend. | Tuesday | |
| Organic Sonnenblumenbrot Boule Moist and flavorful rye sourdough with a soft texture, topped with a seed blend. | Tuesday | |
| Harpoon Miche A large, robust loaf made with dark beer from Harpoon Brewery. | Wednesday | |
| Semolina Pan Loaf Semolina sourdough accented with toasted sesame seeds. | Thursday, Sunday | |
| Semolina Batard Semolina sourdough accented with toasted sesame seeds. | Thursday, Sunday | |
| Challah Bread Soft, tender, slightly sweet traditional braided bread. | Friday | |
| Plain Deli Rye Caraway rye bread, with a light sour note. Perfect for sandwiches. | Friday | |
| Seeded Deli Rye Caraway rye bread, with a light sour note. Perfect for sandwiches. | Friday | |
| Pepper, Plum & Ginger Rye Bread This bread features 100% fresh milled rye flour and sprouted rye berries, fresh ginger, dried plums, golden raisins, and black pepper. Topped with sesame seeds. | Friday, Saturday | |
| Anadama Bread Our sliced bread is made with Vermont grown cornmeal from Nitty Gritty Farm and molasses, which will give the bread a nutty and slightly sweet flavor. | Friday | |
| Olive Levain A naturally leavened loaf studded with Kalamata Olives. | Saturday | |
| Jalapeno Cheddar Bread Tender, sliced bread featuring VT Farmstead Cheddar, house-cured jalapenos, and VT-grown Nitty Gritty cornmeal. | Saturday | |
Organic Flax Seed Pan Loaf Moist and flavorful rye sourdough with a soft texture, topped with a seed blend. | Saturday | ||
| Organic Flax Seed Boule Moist and flavorful rye sourdough with a soft texture, topped with a seed blend. | Saturday | |
| Muesli Loaf Bread filled with toasted nuts, seeds, oats, and fruit. A perfect bread to start your day! | Sunday | |
| Walnut Raisin Rye Rye bread with sweet raisins and toasted walnuts, offering a delightful blend of earthy flavors with a hint of sweetness in every bite. | Sunday |
*schedule is subject to change without notice. Please call ahead for special orders.
Storage tips
Our breads taste great on the day they're made; handle them properly, and you can enjoy them for several days.
Store a baguette at room temperature, in its paper bag, for up to 1 day. For longer storage, wrap loosely in plastic. To restore its crisp crunch, reheat baguette in a 350°F oven for 5 to 10 minutes, tented loosely with foil, just before serving.
Store soft sandwich bread or rolls at room temperature, wrapped in a plastic bag, for 4 to 5 days.
Store sourdough or a dense country loaf at room temperature, in the bag in which it was purchased. Once cut, place the bread in the bag sliced-side down. After a day or two, slip the bread into a plastic bag. This will help preserve its moisture, though the crust will soften.
Never refrigerate bread; it makes it go stale very quickly. For long storage, wrap bread very well in plastic, and freeze for up to 3 months. To serve, thaw at room temperature, remove it from the bag and reheat in a 425°F oven for about 5 minutes.
