De Gustibus - Breads from America

DE GUSTIBUS Artisan breads still made the traditional way.

San Francisco Sourdough	In the times of the gold rush this very popular bread was made by settlers and remains the main staple today. Soft, slightly unique sour gives it the special flavour and days of natural freshness. Yeastless. 100% wheat.
American Wholewheat	A little bit sweeter than a regular one but 100% wholesomeness, 100% Wholemeal
Old Milwaukee Rye	The American pumpernickel made famouse by New York's Delis as Pastrami on Rye or the famous Reuben Sandwich. Wheat flour 65%, Rye 35%, Molasses, Fat, Egg, Sugar, Salt, Yeast, Caraway.
Apricot Nut Bread	A white sourdough studded with peanuts and succulent apricots makes it a light all-day bread of distinction very good with cheese.
Graham Bread	Named after Dr Graham, American Nutritionist, who advocated whole grain and wholemeal as bread base, we have made this wonderful moist, wholesome and very tasty loaf.
Pecan Raisin & Date	This bread is a treat as a dessert or eaten with cheese. Crunchy, natural sweet and moist.
Boston Brown Bread	Dark moist and unique, stays fresh but usually does not last very long unless you lock it away and limit yourself to one slice.
Wild Rice & Lentil	Not actually rice, but a weed known and eaten by the Canadian American Indians highly esteemed and priced for its nutty taste balanced with our sourdough & Puy Lentils.
Cinnamon Bread	Cinnamon flavoured wheat dough, mixed with ordinary sourdough for a speckled, fragrant breakfast bread.
Boston Raisin	Loaf, a light Americna style pumpernickel with plumb raisins.
Desem Bread	Fresh, organic, long fermented over 14 days, a connoisseurs choice.
Chestnut Wholemeal Bread	Pureed chestnuts in a wholemeal loaf creating a very special taste for a good lunch/dinner bread.
Honey & Lavender Bread	Fragrant and mild, but not too sweet, good with savouries as well.
Quinola Bread	The grain of the Aztecs, the supergrain highly nutritional and tasty in our sourdough.
Pumpkin Bread	Made with fresh pumpkin flesh and our long fermented sourdough.
Bagels	The Jewish-American Roll with a hole, our speciality. Fat Free.