Bakery Menu
| Bread | Days available | ||
|---|---|---|---|
 | Asiago Cheese Roll X | Daily | |
 | Baguette The iconic bread with a golden, crisp crust | Daily | |
 | Ciabatta Roll Versatile roll with a crisp crust and chewy texture | Daily | |
 | French Loaf Tender white pan loaf with mild flavors that lends itself well to all sandwiches | Daily | |
 | Kaiser Roll X | Daily | |
 | French Batard Hearth baked bread with a crusty exterior and a soft, pillowy interior | Sunday | |
 | Challah X | Monday, Friday | |
 | Organic 5 Seed Sourdough Organic, seeded sourdough Boule which includes fresh milled wheat grown in VT | Monday, Wednesday, Friday, Sunday | |
 | Roasted Potato Bread X | Monday | |
 | Roasted Potato Bread Roll X | Monday | |
 | Semolina Bread X | Monday, Friday | |
 | Organic Flax Seed Bread X | Tuesday, Saturday | |
 | Organic Flax Seed Roll X | Tuesday, Saturday | |
 | Pain au Levain X | Tuesday, Sunday | |
 | Olive Rosemary Rustique X | Tuesday, Sunday | |
 | Vollkornbrot 100% rye sourdough bread, with sunflower seeds. Made with fresh milled VT rye flour. | Tuesday | |
 | Walnut Ficelle X | Tuesday, Sunday | |
 | Ciabatta Loaf X | Wednesday | |
 | Harpoon Miche X | Wednesday | |
 | Sonnenblumenbrot (Sunflower Seed Loaf) X | Wednesday | |
 | Sunnenblumenbrot Roll X | Wednesday | |
 | Whole Grain Honey Wheat X | Wednesday | |
 | Harvest Grain X | Thursday | |
 | Oatmeal Bread X | Thursday, Sunday | |
 | Oatmeal Roll X | Thursday, Sunday | |
 | Oatmeal Cinnamon-Raisin Bread X | Thursday, Sunday | |
 | Organic Vermont Sourdough X | Thursday | |
 | Smoke and Cure X | Thursday | |
 | Deli Rye Loaf X | Friday | |
 | Deli Rye Roll X | Friday | |
 | Fresh Mill X | Friday | |
 | King Arthur Whole Wheat X | Saturday | |
 | King Arthur Whole Wheat Soft Roll X | Saturday | |
 | Olive Levain X | Saturday | |
 | Walter Sands' Bread X | Saturday | |
 | Walter Sands' Roll X | Saturday |
*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.
