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