Breads Baguette Brioche Ciabatta Cranberry-Pecan Dinner Rolls Heritage Wheat Focaccia Landbrot Multigrain Olive Pain de Mie Pain au Levain Pain de Seigle Pullmans and Pan Loaves Potato-Onion Sandwich Buns Seed Bread Walnut Bread Whole Wheat Holiday PDF Menu Baguette Crusty and moist with open irregular crumb, leavened with a sponge made from a piece of the previous day’s dough. Brioche Ethereal yeasted “cake” rich with butter Ciabatta Crusty with irregular crumb, open webbing and subtle sour notes Cranberry-Pecan Full of fruit, roasted pecans and maple syrup, resulting in mahogany colored crust—sweet and slightly bitter Dinner Rolls Small rolls for when a single serving is just the thing. Heritage Wheat Older varieties of Magog and Oland wheat from Maine Grains Mill provide long flavors and good keeping Focaccia Dimpled flatbread flooded with olive oil and sea salt or also topped with herbs Landbrot Sturdy, dense and bold—made with 80% rye Multigrain Honeyed wheat bread loaded with seeds—sweetness balanced with sourdough Olive Dark and chewy with whole Kalamata olives Pain de Mie Fine-textured milk bread with tender crust, baked in lidded pullmans or as burger and sandwich rolls Pain au Levain Our lightest sourdough with a deep golden crust and a fairly even crumb, especially those baked in tins Pain de Seigle Our “miche” made of rye, wheat and beer, baked dark Pullmans and Pan Loaves We bake Pullman and smaller panned loaves, some with lids and others with domed tops. All are available sliced in two thicknesses, or horizontally. Potato-Onion Roast potatoes and slow-cooked onions in the dough yield a moist loaf with a chestnut-colored crust Sandwich Buns Rolls for sandwiches, burgers, and panini. Seed Bread Abundant seeds both inside and out, create a nutty-tasting and nutritious bread Walnut Bread Wheat bread redolent of roast walnuts and walnut oil with a slightly purple crumb Whole Wheat Dark hearty sourdough Holiday Breads for seasonal celebrations.