• If you like crusty, flavorful sourdough, this bread's for you. Cut into the caramelized crust and you’ll find a moist, open crumb dappled with flecks of organic rye. This bread placed 3rd overall in a tasting of mail order breads conducted by Fortune magazine on January 22, 2007. Try brushing thick slices with extra virgin olive oil, lightly grilling them and topping them off with sautéed leeks and wild mushrooms (morels if you can get them). A fantastic accompaniment to soups and stews.  The mild, slightly tangy flavor makes this one Breadworks founder Greg Carpenter's favorite daily breads and our longstanding bestseller.  Pictured with a lovely, hand-stamped linen bread bag made by our friends at Three Pines Studio in Cross Village, MI. Check out this recipe featuring our tasty sourdough: Tuscan Bread Soup
  • Pick 3 of the greatest flavors... Almond, Coconut, and Chocolate... and mix them into an all-butter scone batter, bake them to perfection, and see how long you can go without digging in.
  • Break into this chewy, wheaty sourdough baguette when you want something more substantial than the typical Parisian-style yeasted baguette.  Nurtured from our house sourdough culture and spiked with a healthy dose of Whole Wheat flour, this baguette has a rich flavor and satisfying chewiness that will stand up to the heartiest cheeses and the richest charcuterie.
  • Toasty roasted pecans in our delicious maple shortbread.  A classic combination!
  • Michigan apples filling wrapped with our all-butter crust.  Comfort food at its best!
  • Delicious, all-butter crust wrapped around our Michigan grown tart Montmorency cherry filling.  Makes a great mid-afternoon munchie, or a substantial complement to a morning cup of coffee.

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