Bakehouse Breads
Come in and discover what fills the morning air with a scrumptious scent.
Kurt Brunner, was a certified Austrian Master Baker, who's work ethics, recipes and traditions have been passed down to our new generations of bakers. Many breads are still baked just the way he used to. We still get up early in the morning, firing up our ovens and harvesting wild yeast to leaven our breads. The first items from our oven are Butter Croissants and Fruit Danishes just in time for your breakfast. As our other doughs ripen, more of our breads emerge from our Italian Hearth Oven, where breads are baked directly on stone to give you the best flavor and texture of true Artisan bread.
We also pride ourselves in using King Arthur Flour, and also certified Organic flour (Wheat and Rye), from Lindley Mills (Graham, NC). Our breads never use preservative and only contain natural ingredients.
Our current specialty breads include:
Ciabatta, 5-Grain, Rye, Honey Wheat, White, Craisin-Walnut and our best seller, White Sourdough. We are always working on something new for the season, so come in and explore our new breads!
