ANDRAE’S BAKERY © 2015
Cranberry Walnut Sourdough
A crusty, flavorful French bread. Our favorite for cheese and dips.
Our breads are handcrafted
and made from scratch.
We use a combination of long and natural fermentation for our breads before being baked in a hearth oven.
Sourdough with cranberries and toasted walnuts.
Available Friday, Saturday, & Sunday
Blue Cheese & Walnut
A French dough filled with blue cheese and toasted California walnuts. A customer favorite.
An Italian flatbread with a light, airy crumb and chewy crust. Our favorite for burgers and garlic bread.
Roasted Mushroom Ciabatta
Light Rye with Caraway
Multi Grain Loaf
Made with wheat flour, sprouted spelt, flax seed, and honey.
Made from a starter that originated from wild yeast back in 1999. It is the crustiest of our breads and has a dense crumb. Naturally Leavened. Available Friday - Sunday
A light rye bread made with caraway seeds.
Available in a round or loaf, one Sunday a month. Sign up for our rye email list to be notified of the bake day.
A light wheat bread filled with 9 different grains and topped with sesame and sunflower seeds.
Available on Sundays.
The best way to store bread is in a bread box or to keep in in the paper bag (with the top closed) and store in the pantry.
We do not recommend plastic, because it accelerates the staling process by giving mold and bacteria a more favorable environment in which to grow. Additionally, the flavor and crust deteriorates quickly in plastic. Refrigeration, also, accelerates the staling process.
If you do not plan to use the bread within two days, freezing the bread is another solution. Our bread freezes very well. Wrap the loaf or even half of it in plastic wrap and freeze up to two mouths. When needed, just take out the loaf to thaw for a few hours. To refresh the loaf, place it in the oven at 400 degrees for 5-10 minutes.
Dutch Crunch Rolls
4 oz rolls.
One day advance notice required
Available Thursdays and Sundays
Tart Cherry Rye on Thursdays
Fig & Fennel
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