| 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. |