Our Breads
PANE BELLO [rustic italian]
The traditional bread of Northern Italy. Crusty outside, soft and slightly sweet inside. Similar in flavor to paesano, but without the holes and with a slightly less chewy texture.
A great white bread to use for sandwiches.
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PAESANO [round ripping & dipping bread] &
CIABATTA [loaf]
An Italian loaf baked in the style of Puglia, the heel of the Italian boot. The crisp, thin, straw-colored crust is coated with organic cornmeal, surrounding a delicious, chewy interior, with lots of big air holes.
Great for the table; use this dipping bread with your favorite virgin olive oil.
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SICILIAN SESAME SEMOLINA 
Rolled in lots of unhulled sesame seeds, this bread is made with 90% semolina flour (usually used to make pasta) and has a rich, golden color and a wonderful nutty taste that's especially good with Italian dinners.
Its flavor comes through best when warm - either prepared as a grilled cheese sandwich or warmed before serving.
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FARM BREAD &
OLIVE FARM BREAD 
The traditional bread of the European countryside. Known in France as Pain au Levain, these loaves are raised with a natural sour starter which gives a pleasantly sour flavor and aroma, and a wonderful chewy, honeycombed texture. Farm bread comes in two shapes - loaves and large rounds. Each has their own character - loaves are crustier, and the rounds are moister.
Great for sandwiches, toasted or plan.
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MT. ATHOS FIRE BREAD 
Our flagship bread, with a distinctive appearance, flavor and aroma. This chewy and dense bread comes in two sizes, 1.75 lb. and 3.50 lb., and, in the true tradition of country bread, is put into large wooden baskets to proof. A 1/4 inch thick chestnut-colored crust keeps the bread tasty for a good week. Loaves are made with a special organic germ-restored wheat flour prepared for us by a seventh-generation miller in North Carolina, which gives the bread a darker color than any of our other wheat loaves. In keeping with tradition, a natural sour starter is used to attract wild yeasts in the air.
Many prefer this bread when it's a day or two old. Delicious dipped in soup.
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FRENCH BAGUETTE 
Made to eat the same day it's baked, this traditional long, narrow loaf has a thin wheaty crust surrounding a soft interior. It's filled with plenty of nice big holes and lots of buttery flavor.
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SAN FRANCISCO SOURDOUGH &
STEEL CITY STREET ROUND
This round sourdough is made in the tradition of the old-style San Francisco breads. Baked without commercial yeast, it has a crackling, crisp crust, a wonderful sour tang, and a great chewy texture. Guaranteed to pucker your mouth and tickle the back of your ears.
San Francisco Sourdough
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Steel City Street Round
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JEWISH RYE
We have taken great care to craft our Jewish Rye Bread as the immigrants did at the turn of the century. Many "rye breads" baked today are merely wheat bread made with a dash of rye flour and a few caraway seeds. Our rye has a natural sour starter, a bit of yeast, and is made with rye, wheat and pumpernickel flours to give it a heartier texture and richer flavor. Made without seeds, this bread has so much character because it develops slowly.
The cracking crust of a fresh loaf can be revived in the oven - 350° for 20 minutes.
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PARMESAN PEPPERCORN 
A quarter pound of Italian Parmesan and a load of Telicherry black peppercorns are used in every loaf. It leaves your mouth pleasantly tingling from the heat of the pepper and salivating from the savory sweetness of the Parmesan.
Irresistible when steaming hot from the oven, with added butter or dipped in tomato sauce.
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PECAN RAISIN
We load over a half pound of raisins and pecans into every loaf, making this bread especially dense. Absolutely no fat or sugar is added to this delicious bread beyond what is present in the ingredients. We allow Pecan Raisin over seventeen hours to develop its exceptional flavor.
Great for brunch, toasted and spread with butter and a bit of cream cheese. Also makes a great gift.
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8 GRAIN 3 SEED 
A long list of good-for-you grains made in a dense, delicious, long-lasting loaf. The grains are cracked wheat, cracked rye, cracked barley, corn grits, millet, whole wheat and whole rye; the seeds are flax, sunflower and poppy. We add a bit of savory honey and then we let the dough develop for a full fifteen hours.
Wonderful cut it into thick slices, toasted, and spread with a bit of butter.
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CHOCOLATE CHERRY
A chocolate lover's fantasy come true. We use the best French chocolate from Michel Cluizel and dozens of Michigan cherries to create a moist, rich loaf that blurs the line between bread and cake.
Made for warming - a few minutes in the oven and the chocolate chunks begin melting. Warm slices are made even better spread with sweet butter, or with a scoop of vanilla ice cream.
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SUNFLOWER HONEY WHOLE WHOLE WHEAT
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