Breads and Pastries
Each week we bake a selection of breads and pastries that are available for pickup on Fridays. Be sure to subscribe to make sure you hear what we’re baking next time or go to our Order Page to place an order.
Here’s a sample of what we’ve baked in the past.
Kingfield Sourdough
A light sourdough formulation, made from artisanal bread flour, freshly milled whole grain and rye flours, and cracked wheat kernels. Proofing overnight builds the flavor, these loaves are freshly baked in the morning.
Country Bread
A yeasted bread with a bit of rye and freshly milled whole grain added. Shaped in a traditional rustic manner ("Le Vivarais"), this bread would be at home in any bakery in southern France.
Alaskan Wheat
Developed during my recent trip to Alaska, this is a naturally leavened sourdough loaf, but made with 50% freshly milled whole grain flour and 50% white flour. The tangy crust nicely balances the hearty whole wheat flavor of the crumb.
Bergen Bread
This bread is an homage to the traditional country loaves in Norway, filled with wholesome cracked whole wheat, sunflower and pumpkin seeds, topped with steel cut oats and sunflower seeds
Honey Cracked Wheat
Made with freshly milled whole grain flour from Baker’s Field Flour in NE Minneapolis, a good dose of honey, and freshly cracked wheat berries.
English Muffin Bread
Made with buttermilk, tastes just like an English muffin. Easy to slice, great for sandwiches, even better toasted in the morning!
New York Rye
Made with freshly milled whole rye flour, this is a naturally leavened (sourdough) light rye bread.
Anadama Bread
Made with freshly milled whole grain flour, corn meal and molasses, this traditional New England bread has a sweet and nutty aroma and flavor.
Olive Levain
A naturally leavened sourdough loaf chock full of green Castelvetrano olives. If you like olives, you’ll enjoy this combination of sourdough country bread with the intense salty flavor of the olives.
Raisin Walnut Levain
A naturally leavened sourdough country loaf with raisins and walnuts added. The sweetness of the raisins and the nuttiness of the walnuts balance the flavor of the whole grains.
Whole Wheat Croissants
Made with 25% freshly milled whole grain flour, these are freshly baked and buttery, good at any time of the day.
Pain au Raisin
A swirl of whole wheat croissant dough filled with pastry cream and raisins.
Savory Croissants
Diamond shaped croissant filled with a “Fall Vegetable Hash” – oven-baked butternut squash, sweet potato, and celery root. A bit of crumbled bacon topped with a cheesy sauce finishes it off as it goes into the oven. Also available as a vegetarian (no bacon) option.
Eclairs
Classic choux pastry filled with vanilla pastry cream and topped with a chocolate glaze.
Paris-Brest
Individually sized, this special treat is made of choux pastry and filled with praline flavored cream, it’s shaped round like a wheel for the bicycle race for which it is named.
Lemon Bars
This traditional lemon bar is a perennial favorite. Both sweet and tart, bursting with lemon flavor. All on a short crust base and topped with a dusting of icing sugar.
Fruit Tart
Individually sized (4”) tart filled with pastry cream, fresh strawberries, raspberries, and other seasonal fruits, topped with chocolate decoration.
Peach Blueberry Galette
This rustic 9” tart is made with flaky, tender pastry and filled with peaches and blueberries. A wonderful treat to go along with any meal.
Le Fraisier
A traditional French celebration cake featuring fresh strawberries with layers of genoise, mousseline cream, and topped with marzipan.