A handsome braided bread, made with eggs, oil and honey this is truly celebratory bread. Traditionally this Jewish egg bread, which is often braided, is made for Rosh Hashanah and other holidays. Challah is tender and mildly sweet with a slight poppy seed crunch. The delicate honey flavor is just sweet enough that no toppings are necessary. Toasted it is delicate and reminiscent of the Hawaiian sweet breads. Each slice of challah has 4 grams of protein as well as iron and fiber, which are all good for pregnant women, athletes and children. This bread can be served as dessert to replace tea biscuits or scones. It is best served within two days of baking. It makes wonderful toast, French toast and croutons.

"Slipper" in Italian, this light wheat bread, has an airy texture, light acidity, mild flavor and a chewy crust. It is basic everyday bread to serve with soups, salads and pastas. It is not only light in texture but also in calories.

Pain au levain or campagne is the traditional farm bread of the European countryside. A piece of today s dough is used to start tomorrow s bread, which gives it a slight sourdough taste. The American colonists used a similar method to make this rustic light wheat bread of medium acidity. Made from baguette dough but shaped into a round loaf with a light taste, airy crumb and chewy thick crust. The bread will store, cut side down for about three days.

This chewy, nutty combination is made from cracked wheat, cracked rye, barley, polenta, steel cut oats, millet, flax, poppy seeds, sunflower seeds and honey. The long slow fermentation allows all the flavors of many grains to develop complimented by honey and roasted sunflower seeds. This bread makes hearty crunchy slices for sweet or savory toppings.

Each slice is loaded with healthy fiber and sunflower seeds, which contain 27% protein and are rich in calcium, iron, magnesium, phosphorus and potassium, B vitamins, beta-carotene and vitamin D. Each slice packs 3 grams of protein and the flaxseeds add healthful omega-3 fatty acids.

Millet is protein rich, high in iron and contains well-balanced amino acids. The corn meal is rich in beta-carotene, calcium and vitamin E. Oat flour gives bread a light, crumbly texture when mixed with whole-wheat flour or corn flour. Oats are rich in soluble and insoluble fiber that helps detoxify the digestive tract, balance blood sugar levels and support immune function. Makes hearty crunchy slices for sweet or savory toppings.

Made with rye levain, wheat levain and some buttermilk along with caraway seeds. The loaf shape makes perfect slices for sandwiches. Its texture and grain are nice with cheese and smoked meats. The caraway seeds create the flavor of the classic rye. Rye flour is rich in fiber and complex carbohydrates and low in gluten, thus providing long lasting energy. Great for sandwiches!

Our sourdough bread is said to be the best around, leavened with old Campagne dough. It has a tangy flavor, high acidity and guaranteed to pucker your mouth and tickle the back of your ears. It is chewier and tangier than the typical Bay area offering. Sourdough bread makes wonderful French toast or sandwich bread. A little sweet butter on hot toast compliments its tangy flavor and crunchy crust.

Sourdough or levain, as French bakers call it, is an intensely alive mass of fermenting yeast, flour and water that leavens and flavors a larger amount of dough. It is cultivated by combining water with organic whole grain flour and allowing the natural yeast present in the flour to grow and multiply over a period of days. Sourdough is the oldest leavener known. Perfect French toast and sandwich bread. Toasted sourdough with sweet butter compliments its tangy flavor. (We also make a version of the sourdough bread with the addition of walnuts).