Most customers choose to receive one per week on a regular basis, but you can skip weeks or order as needed. It’s also fine to order multiple loaves in one week. There are featured selections each week, but you can order any of the items on this page at any time.
**NEW!** This sourdough bread is made with 50% white whole wheat flour. That means you get nutritional benefits from whole grains without the sometimes bitter flavor of traditional whole wheat flour. In addition, wild yeast loves whole grain flours, making for a loaf with even more flavor than regular sourdough bread.
This bread is classic sourdough, but with the addition of finely chopped organic rosemary. It’s delicious plain or dipped in olive oil. It would be a great addition to your next dinner party or a nice hostess gift.
Ciabatta is a great bread for sandwiches (including panini) as well as for serving before or along with a meal. The dough is wetter than most, which is what gives it a light texture with big holes.
This is a crusty Italian bread topped with nutty sesame seeds that get nicely toasted in the oven.
Have you heard of San Francisco sourdough? It’s leavened with wild yeast found in that part of the country. Since the starter used was developed here in central Texas, it seemed appropriate to change the name. This gorgeous bread is made from just flour, water, & salt.
This loaf is similar to Central Texas Sourdough, but with white whole wheat flour in place of some of the bread flour.
This is a soft rye bread that’s perfect for sandwiches. Many customers who didn’t think they liked rye bread really enjoy this one, because it doesn’t include caraway seeds. If you’re looking for a seeded rye, try the dill seed variation.
Specialty breads are often enriched with sugar, eggs, and butter or oil. In some cases, they involved special shaping or cooking techniques. This is where you’ll find bagels, English muffins, pita bread, and breads like babka & challah.
It seems like people either love raisins or hate them. If you’re in the love camp, this bread is for you. Unlike many raisin breads, this one doesn’t have any cinnamon, so the raisins really stand out. While it’s enriched with butter, egg, and a bit of sugar, the bread isn’t particularly sweet, which makes it perfect for making French toast. Of course, you can’t go wrong with toasting it, spreading it with salted butter, and topping it with cinnamon sugar. However you like to eat it, it’s a great addition to your weekend brunch menu or a special treat during the week.
Authentic bagels can be difficult to find outside of New York and the surrounding area. These are the real deal–they have a chewy texture that only comes from boiling and then baking them. Toast them and top with cream cheese or butter for breakfast, or make bagel sandwiches for lunch! Available toppings include sesame seeds, poppy seeds, onion, garlic, or all of the above. (Plain is fine, too!)
Pita bread is fun, whether you cut them & put something in the pocket or just wrap the bread around a filling. I make them to order, so they’ll be nice & soft when you get them. Available in regular or whole wheat.
Unlike pita bread, which is just baked in the oven, English muffins start off on a griddle. Once the outsides are nicely browned, I bake them in the oven to ensure that the middles are cooked through. Be warned–once you’ve had a soft, fresh homemade English muffin, you won’t want to go back to the ones you can buy in the grocery store. Available in regular or a whole wheat variation.
This hearty sandwich bread is made with a 9-grain blend and is very lightly sweetened with organic brown sugar and pure maple syrup. Looking for the perfect toast bread? You’ve found it!
You can use these rolls as burger buns, and they’re also great for sandwiches.
This lovely braided loaf is enriched with oil and egg yolks, which give it a pale yellow color. It’s fantastic for French toast.
Warm fluffy rolls, dripping with melted butter–just the thing to round out your holiday meal. These pull-apart dinner rolls come in a 9″ round.