Fresh baked breads

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Bread Type Days available *
* Schedule is subject to change without notice. Please call ahead for special orders. top
Wood's Boiled Cider
A dark wholegrain bread made with rye flour and sweetened slightly with boiled local apple cider
Wednesday
Vermont Farmstead Jalapeño
A tender sandwich bread enriched with local cheese and bakery-cured jalapeños
Saturday
Smoke and Cure
Vermont Smoke and Cure pepperoni, plus caramelized onions, give this chewy loaf a ton of flavor
Thursday
Baguette
Classic loaf, crusty and fragrant
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Oatmeal
Moist wheat pan bread with the smooth flavor of oats
Thursday, Sunday
Oatmeal Cinnamon Swirl
Oatmeal bread with a delicious inner swirl of cinnamon-sugar
Sunday
Oatmeal Cinnamon Raisin Bread
Cinnamon-flavored oatmeal bread studded with raisins
Thursday
Olive Levain
Naturally leavened loaf studded with Kalamata olives
Saturday
Organic 5 Seed Sourdough
Hearty seeded sourdough loaf made with King Arthur's organic flours
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Organic Flax Seed Bread
Moist and flavorful sourdough with a lively bite of flax
Tuesday, Saturday
Challah
The classic braided egg bread, with poppy seeds, sesame seeds, or plain
Monday, Friday
Deli Rye
Classic sandwich loaf with a mild sour tang
Friday
Harpoon Miche
A large, robust loaf made with dark beer from Harpoon Brewery
Wednesday
Organic Sonnenblumenbrot
"Sunflower bread" with toasted sunflower seeds and bits of coarse-ground rye
Wednesday
Organic Vollkornbrot
Dark, dense and flavorful German rye with sunflower seeds
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Roasted Potato Onion Bread
Flavor of potatoes and onions suffuses this richly colored and fragrant loaf
Monday
Semolina
Italian golden semolina bread with toasted sesame seeds
Friday
Farm House Bread
A buttery, tender loaf, excellent for toast, sandwiches, or just plain with butter
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
Vermont Country
A large, long-fermented loaf with a blend of organic whole wheat, organic whole rye, and white flour. Slightly sour but sweet with a robust bake and a tender crumb
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday

Storage Tips

Our breads taste great on the day they're made; handle them properly, and you can enjoy them for several days.

Store a baguette at room temperature, in its paper bag, for up to 1 day. For longer storage, wrap loosely in plastic. To restore its crisp crunch, reheat baguette in a 350°F oven for 5 to 10 minutes, tented loosely with foil, just before serving.

Store soft sandwich breads or rolls at room temperature, wrapped in a plastic bag, for 4 to 5 days.

Store sourdough or a dense country loaf at room temperature, in the bag in which it was purchased. Once cut, place the bread in the bag sliced-side down. After a day or two, slip the bread into a plastic bag. This will help preserve its moisture, though the crust will soften.

Never refrigerate bread; it makes it go stale very quickly. For long storage, wrap bread very well in plastic, and freeze for up to 3 months. To serve, thaw at room temperature, remove it from the bag, and reheat in a 425°F oven for about 5 minutes.