Julia's French - Just four ingredients - flour, water, salt and yeast - are brought together in a crusty
baguette with a creamy-colored fluffy interior. Always best the first day it is baked because it
contains no fats, preservatives, or chemicals.

Multigrain! - More whole grains than any other ingredient, this bread is made loaf-style with lots
of toasted oats, buckwheat, and flax meal. It has a nutty taste, lots of fiber, and a long shelf life.

Brioche - For every pound of flour, we add one third a pound of butter. This golden enriched
bread boasts an aroma to die for. We like baking this one because the whole building smells like
croissants. Great shelf life, lots of calories, and incredible versatality are just a few of the attributes
for this bread. Available in both a sandwich loaf and in the traditional tete shape

Sesame Semolina - Semolina is a granular wheat flour often reserved for pasta, but when it meets
the lightly toasted sesame seeds - it makes an explosive flavor combination. Great with pastas,
it should be eaten within 2 or 3 days of baking.

Whole Wheat - Okay, almost whole wheat, we use a 40/60 mix of light whole wheat flour and
King Arthur's unbleached and unbromated bread flour, honey and olive oil add to the shelf life
and this bread keeps well in the refrigerator.

Cinnamon Raisin - Our customers helped us get just the right mix of raisins and cinnamon to swirl.

Sourdough - Just flour water and salt - in just the right atmosphere provide a robust tangy flavor
in this dense chewy rustic loaf.

Garlic Cheddar - Each 1 pound loaf starts with 1/3 pound of garlic. Not for the faint of heart!

Ciabatta - An Italian tradition great with wine and olive oils. Makes a hearty sandwich, too.
Characterized by a super-crisp crust and large holes inside this ugly loaf.

Sourdough Rye - Thanks to the teachings of Jeffery Hammelman, we offer three dynamic ryes
with an old world rustic look and a slight tang. We use an organic whole rye flour and a carefully
tended starter. Available in flax seed version, caraway-seeded version and as a whole-grain rye
high fiber bread.

Asiago Prosciutto - What more can we say? All these small breads need are a slice of tomato
and some lettuce to make a great meal-on-the-go.

Challah - This braided egg bread is available during the holidays and makes a beautiful addition
to your banquet table.

Apple Cider Hearth Bread - This is JoEllen's tribute to growing up in Central California. Loaded with figs, dates, and apricots, it is made with unpasteurized apple cider fresh from a local farm. Only available when the apple cider is being pressed.

Olive Rosemary Focaccia - A soft flat bread with eye-popping flavor? Yep, we hand pit Greek
olives and grind the rosemary from our own garden in a mortar and pestle.

Blue Cheese Walnut - Evidently, this balance the tang of crumbled blue cheese with California walnuts rolled in this sourdough free-form loaf is addictive - just ask our customers.

Chocolate Cherry Sourdough - This one's a tribute to growing up in Michigan, we use the highest fat cocoa we can find, dried Michigan Cherries, and our own selection of chocolates to tantalize
your tongue!