BREADS

Our breads are made with a wild yeast starter, fermented for 48 hours, hand formed and baked in small batches. We sell out fast!

Pain Au Levain - Wednesday-Sunday

Butter Brioche - Friday-Sunday

Baguette - Wednesday-Sunday

Pain d’Epi - Wednesday-Sunday

Olive Roll - Wednesday-Sunday

Challah - Friday only

Olive Fougasse - Saturday only

Fennel Challah 8 braid - Sunday only

Traditional French Demi baguette - Wednesday & Thursday