The baguette has a tight texture, mild flavor and chewy crust. Slices or chunks of this bread make the perfect base for jams and nut butters, sandwiches and a good all around bread with pasta. It is a delightful bread for the dinner table. Cut lengthwise and top with loads of fresh minced garlic and dip into olive oil and balsamic vinegar for the perfect side to a salad.

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.

Epi is a sweet and slightly tangy with a moist center and crisp crust. This light bread is just right for dipping into soups, olive oil and marinara sauce.

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.

This moist bread with a chewy crust is excellent with fresh butter or dipped in olive oil and balsamic vinegar. It is naturally leavened and loaded with sweet, pungent Greek Kalamata olives, which not only have rich Mediterranean flavor but also are a rich source of essential fatty acids and healthy monounsaturated fat, calcium, copper and iron. Turn pasta night into a gourmet feast with the simple addition of toasted olive bread slices. This is an outrageous sandwich bread with meats, cheeses, and vegetables.

low fermentation allows its fruity essence to abound. Each slice is rich in iron and protein as pecans contain more than 10% protein, iron, essential fatty acids, calcium, magnesium, phosphorus, potassium, selenium, beta-carotene, C, and vitamin E. And raisins contain beta-carotene and the minerals potassium, phosphorus, magnesium, iron and calcium. The Pecan Raisin bread makes a hearty breakfast toast that is mildly sweet, high protein and delightful with tea as a snack.