4/2 Focaccia

For 2. Focaccia has it’s roots in italy and starts as a fairly wet and soft dough with a good amount of olive oil. we add herbs de provence, crushed red pepper flakes, cracked black pepper and sea salt to pump up what could be a fairly bland finished product. We also like to use a large amounts of fresh rosemary when we have it – look for that in a few weeks! Did i mention olive oil? Yes besides olive oil in the dough the baking pan is coated liberally with that same Spanish or Greek extra virgin olive oil. okay so maybe drenched is a better description, but you get the picture.

Ciabatta

The notoriously wet, ultra high hydration, unmanageable dough fighting the baker all the way into the oven. But oh is it worth the fight. Great open crumb (lots of holes) sturdy and chewy – great for sandwiches and try it sliced across the bias, toasted (on the grill even!) and topped with your favorite veggies, cheese, whatevers for a very tasty and hip tartine!

Sourdough Boules

Direct from the stone age – the original bread – minimum 24 hour bulk fermentation to ensure adequate life (ability to rise) and flavor. Baked at extremely high temperatures for maximum oven spring (rise) and a thick flavorful crust. I don’t think there is a bread more true to the mission of passing along texture, flavor and nutrition in a versatile package. Always my personal favorite

Sourdough Baguettes

Think Paris, think sophisticated boules that escaped the fire early to provide the same basic elements of the boule with a little le savoir faire and haute couture. Baguettes put the finishing touches on almost any meal and make great sandwiches to boot. Did i mention the mouthwatering taste the natural sourdough levain adds? No? Well consider it mentioned! Ficelles? Baguette chic.

Pane Di Patate

A classic Italian bread, full-flavored and moist. Pane de Patate is half potato, peels, and all and half-soft yeasted bread. This is the kind of bread you often tear apart and dunk in some EVOO rather than slice. A sleek Maserati it’s not, but imagine a rustic Italian cottage at sunset, overlooking a golden Tuscan wheat field swaying gently in a southwesterly Mediterranean breeze, smooth, beckoning, an inviting sense of peace and tranquility. Wait! What?!? What were we talking about again? Oh the Patate, that’s right – Ti piacerà!

Seeded Whole Wheat

100% hippy endorsed – lots of whole wheat flour mixed with bread flour, infused with honey and molasses and filled with all manner of grain; spelt, rye, wheat berries, farro and lentils to mention a few. If CBD were healthy, nutritious bread.