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Crisp and herbaceous, these versatile rounds of toasted baguette are a natural complement to soups, salads and cheese boards. We baste them with our own blend of herbs, fresh garlic, extra virgin olive oil, and sweet cream butter before toasting them to crispy perfection. Great for dipping or topping with your favorite cheese or hummus; a perfect match for your favorite IPA. Try them on a salad in place of croutons, or crush them up and use them in place of seasoned bread crumbs... a great addition to any meatball recipe. However you like them, you'll want to keep a few bags on hand. Ingredients/ Nutritional Data
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This bread brings flavor to the table. The fruity, saltiness of good olives is a natural complement to sourdough. We load this loaf with a mixture of black and green Greek olives and a good measure of rosemary. Try spreading slices with tangy goat cheese and topping off with roasted red pepper strips. Or spread with mild semi-soft triple cream cheese, Dijon mustard, and shaved prosciutto. Pictured with lovely, hand-stamped linen bread bag made by our friends at Three Pines Studio in Cross Village, MI. Try this tasty recipe featuring our Rosemary Olive Sourdough loaf: Grilled Tuna Melt Ingredients/Nutritional Information
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Here is one of the breads that built our reputation. We load this bread with Michigan Red Tart Cherries and toasted pecans. The dark, caramelized crust and roasted pecans are the perfect counterpoints to the slightly tangy, fruity crumb. A lightly toasted slice with some quality butter and a cup of coffee makes a memorable breakfast, or use it for battered French toast dusted with cocoa and powdered sugar. Makes a terrific Thanksgiving stuffing as well as a great sandwich base. Pictured with a lovely, hand-stamped linen bread bag made by our friends at Three Pines Studio in Cross Village, MI. Here is a recipe featuring our Cherry Pecan Sourdough: Cherry Pecan Thanksgiving Dressing Ingredients, Nutritional Information
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