Bread
We use only the finest flour from King Arthur and Bob's Red Mill.
Multigrain Seeded or Plain Sourdough Round $10
Our sourdough is naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. The bread has a tangy flavor and slightly chewy texture you'll find in typical sourdough. This bread is California Gold Rush style. It is heavy and dense, not your typical air sourdough you find in the local markets.
Pumpernickel $15
Our pumpernickel is a heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye, coco powder and molasses make this steakhouse style bread a family favorite. Can be made with or without caraway seeds.
Jewish Rye Loaf $15
Our Jewish rye bread is made from a sour rye starter called roshtshine which has been passed down for many generations. Bread flour, rye flour, potato flakes, caraway seeds, and sea salt with or without caraway seeds makes for some amazing sandwich bread.
Bagels - Half Dozen $12
Dozen $22
Traditional NY Bagels, the recipe is a top secret ( I was finally told the recipe just a few years ago from the elders in my family ). Flour, water, molasses, yeast, and salt make for an amazing chew. Bagels can be topped with ( everything, garlic, onion, sesame seed)
Soft Bavarian Pretzels - Half Dozen $12
Who doesn't love a delicious pretzel! Flour, water, salt, and a drop of malt syrup make these oh so delectable. Large enough to make a sandwich or dip in whole grain mustard.