Menu of the Week

Naturally leavened ciabatta with extra virgin olive oil, a very wet dough and a long fermentation. The crust is thin and crackles to the touch, the crumb open with large, irregular holes. Perfect for sandwiches, bruschetta and dipping in olive oil.

The bread that defines Santo Pane: a naturally leavened Italian country loaf made with only flour, water, levain and salt. The long fermentation builds a deep aroma, a crisp golden crust and a moist, open crumb. It goes with cheese, olive oil and antipasti, and it is the house's most ordered bread.

Naturally leavened country loaf coated with black and white sesame. The sesame toasts on the crust for intense aroma and crunch over a light crumb. Good for toast, sandwiches and with soup.

Naturally leavened country loaf topped with a seed mix: sunflower, pumpkin, chia and black and white sesame. The seeds toast on the crust for crunch and aroma over a moist, open crumb. Good for toast, sandwiches and with cheese.

Naturally leavened whole wheat bread made with extra virgin olive oil and brown sugar, topped with rolled oats. The crumb is moist and mild, and the oats toast on the crust. An everyday loaf for toast, sandwiches and breakfast.

Naturally leavened whole wheat bread sweetened with brown sugar, with a seed mix in the crumb and on the crust: pumpkin, chia, sunflower and black and white sesame. The seeds toast in the oven and add crunch to every slice. An everyday loaf, good for toast and sandwiches.