A great slice of bread tastes just wonderful on its own. Things to savour are the smells, tastes, how it feels on the bite, and how it breaks up in the mouth. Some are chewy and dense, others are lighter and more fluffy. The crust is also equally important, both to protect the interior as well as to add more flavour to the bread.
As you can see, we have a small selection of breads that we choose to focus on. We feel that for a small bakery like ours, it is important to focus on the breads that we do best, instead of having a large selection of breads of lesser quality. However, if there is any particular type of bread you would like us to make, feel free to let us know and we would be most happy to try. By the way, we also use our own starters and live yeast for most of our breads.
White breads
- Baguette, Baguette Campagne
- Linola seed bread
- Herb foccaccias
- Sour dough
Brown breads
- Sour dough with rye flour
- Bran bread (pain au son)
- Dried fruit bread
- Rye raisin & walnut bread
- Scandinavian rye bread
- German many seed bread
- Walnut bread
