What we bake

Naturally leavened, floured crust, sliced or whole.

popular

Crisp crust, light crumb. The workhorse of the sandwich line.

popular

Braided and golden, enriched with egg. 1.5 lb, plain, poppy or sesame.

vegetarian

Studded with olives and basil, with cheese baked into the crust.

Light and dark rye swirled, sliced 5/8″ for the deli counter.

Square-crumb sandwich loaf, whole wheat, uncut or sliced.

8 oz boule, sturdy walls. Also by the 30-count box.

Enriched sandwich loaf, sliced or unsliced.

Square white sandwich loaf, sliced or unsliced.

Half-size baguette for sandwiches.

Square sourdough sandwich loaf, sliced 5/8″.

Boiled and hearth-baked, heavy on the seed blend.

popular

Toasted sesame on a chewy, malted dough.

4-inch enriched bun, plain or sesame. Holds up to a double.

Crackled rice-flour top, soft white interior.

Open crumb, olive oil dough, sliced for panini.

Boiled and hearth-baked, by the dozen.

Baked under a crown of melted asiago.

Light French roll for subs and sandwiches.

Split-top New England style, by the dozen.

Toasted onion on a chewy, malted dough.

Melted cheese with a jalapeño bite.

Laminated pastry with a sweet cheese filling.

Buttery scone studded with blueberries.

Enriched brioche spiral, large or mini.

Laminated spiral with cinnamon, raisins and walnuts.

Caramel-glazed roll heaped with pecans.

Large muffin under a streusel top.

Bran and raisin muffin topped with oats.

Rich cocoa muffin baked with ripe banana.

Almond-topped bar with raspberry filling.

Cream-cheese frosted carrot layer cake.

Classic baked cheesecake on a crumb crust.

Deep chocolate cake under satin ganache.

Red-velvet crumb, cream-cheese frosting.

Mascarpone over coffee-soaked sponge, cocoa-dusted.