Menu of the Week

Naturally leavened country loaf filled with pieces of parmesan. The cheese melts and toasts inside the crumb, leaving savory, crisp pockets in every slice. Excellent warmed, plain or with olive oil.

Naturally leavened country loaf filled with sun dried tomato and basil. The tomato brings intensity and the basil freshness to a moist, aromatic crumb. Pairs with wine, cheese and Mediterranean antipasti.

Naturally leavened country loaf with whole walnuts through the crumb. The rustic walnuts meet the delicacy of a long fermentation, with crunch and depth in every slice. Excellent with blue cheese, honey or butter.

Naturally leavened country loaf filled with apricot and walnuts. Lightly toasted, the walnuts release their aroma and the apricot caramelizes, bringing sweetness and acidity to the crumb. Ideal with brie, camembert and other bloomy rind cheeses.

A variation on our Classic Country Loaf, filled with Azapa olives and rosemary, with extra virgin olive oil. The salt of the olives and the scent of rosemary run through the naturally leavened crumb. Pairs with wine, aged cheeses and antipasti.