This is our Idaho Bread. Fresh baked potatoes are mashed with dried whole leaf sage that results in an aromatic fine grained texture which retains moisture. Excellent with meat, fish or vegetarian dishes or sandwiches. This flavorful bread makes moist breakfast toast with a slightly chewy crust, prefect with egg scrambles. The perfect accompaniment to baked brie. Potato skins are a rich source of vitamin C as well as B complex vitamins, potassium, calcium and iron.

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).

Roasted garlic with rosemary not only tastes wonderful but also contains sulphur compounds, which have antimicrobial and antibacterial effects. Rip chunks of this bread and dip into extra virgin olive oil at the dinner table for an accompaniment to any meal.

As the name says, it is 100% whole wheat. This heartier, coarser version of our farm bread made with 100% wholewheat flour. Whole-wheat flour is as unprocessed as possible, thus containing its bran and germ. The bran is fiber-rich and the germ contains beneficial fat-soluble vitamins. The flour contains B-complex vitamins, vitamin E, and essential fatty acids and trace minerals. All that and only 70 calories a slice.

Our sourdough bread is packed with sweet onions. This lightly salty bread has the sweet addition of delicate red onions. Onions, just as garlic, are part of the Allium family. Vegetables of the Allium family contain several natural chemicals that help fight cancer.

Our unleavened flat (Matzoh) bread has a rustic old-world look and crisp country bite. It has a buttery whole-wheat flavor and is embedded with sesame seeds, which are rich in calcium, and flavorful caraway and poppy seeds. The bread is topped with sea salt for its flavor enhancing properties as well as its trace minerals essential to life. This bread travels well for picnics, is great with dips and spreads, stays fresh for days and is an exotic substitute for pretzels. Serve with juice and you have an easy whole grain after school snack.