Made by Hand

Fresh Daily

All Natural

14141 Old Highway 49

Amador City, California

209.267.1352

7:30 am to 4 pm

Vacation:  Sept 12-21

AMADOR CITY

Summer Vacation September 12 to 21

Bread

Handcrafted and made from scratch daily

using a combination of long and natural fermentation before being baked in a hearth oven.

All our breads start with 4 principles ingredients: natural flour, water, sea salt, and yeast or natural starter.

Apricot Currant

Country rye loaf with dried apricots and currants.

Available Saturday


Blue Cheese & Walnut

A French dough filled with blue cheese and toasted California walnuts.  A customer favorite.

Available Daily


Cheesy Bread

Gruyere cheese inside a french dough.  

Available Thursday


Ciabatta

An Italian flatbread with a light, airy crumb and chewy crust.  Our favorite for burgers and garlic bread.

Available Daily


Cranberry Walnut Sourdough

Sourdough with cranberries and toasted walnuts.  Naturally leavened.

Available Friday, Saturday, & Sunday


French Baguette

A crusty, flavorful French bread.  Our favorite for cheese and dips.

Available Daily


Mediterranean Loaf

Polenta and Pepita loaf made with a hint of Herbs de Provence.

Available on Sundays.


Multi Grain Loaf

A light wheat bread filled with 9 different grains and topped with sesame and sunflower seeds.

Available on Sundays.


Olive Sourdough

Our naturally leavened sourdough with green olives and lemon zest

Available Friday


Roasted Garlic Parmesan Sourdough

Garlicky sourdough that makes a great sandwich

Available Saturday


Sourdough

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


Sprouted Wheat

Made with wheat flour,  sprouted spelt, flax seed, and honey.

Available Saturday


Rolls

French, Dutch Crunch, or Ciabatta, 4 oz each

One day advance notice required

Storage

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.

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