Breadbar offers seven distinctive families of breads, each with different variations on the classic bread ingredients.

From our signature French baguette, to our thickly-crusted sourdough loaves, from our specialty breads truffled with dried fruits and cheese, to our spicy buckwheat and our whole-wheat organic loaves, BREADBAR offers dozens of innovative breads everyday.


Tour de France

The Tour de France is the mother of all our bread families, the point of departure for BREADBAR’s breadcraft. Elegant and unaffected, the Tour de France is the most versatile of the BREADBAR doughs, fusing readily with countless complements, including fruits, nuts, vegetables, and even meats. The Tour de France breads present a robust crust with a conspicuous crispiness, and a crumb that is emphatically cream in color—never white. Most recognizable in the form of the classic baguette, the Tour de France family is a universal companion to nearly all foods and flavors.

The Tour de France derives its name from the most important moment in the training of the traditional French baker. Before 1800, tens of thousands of artisans set out annually on what was called the Tour de France. For several years, they trained in all the major cities of France, acquiring local knowledge, and perfecting their skills, and they became the elite of baking. The Tour de France is better known today as France’s arduous bike race, but that actually took its name from the artisanal itinerary of old times. This total commitment to excellence that describes the traditional Tour de France is also what defines BREADBAR’s approach to breadcraft today.

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Rustic

Thickly-crusted and densely-crumbed, the Rustic family evokes the colors and sensations of the homespun countryside. The dough is made with an earthy, stone-ground flour that embodies the pride in manual workmanship of an older era, and imparts a bold nutty taste to the bread. BREADBAR’s hearty Rustic Millstone loaf is the bread that comes closest to the daily bread of our ancestors. The Rustic family harmonizes well with soups and stews, hearty salads and hard or soft cheeses.

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Golden West

The Golden West loaves are flavored with honey, studded with dried fruits and nuts, spiced with turmeric, and truffled with chocolate chunks, playing on uniquely Californian contrasts: soft and hard, sweet and subtle, provocative and mellow. The dough is enriched with some butter and sugar, and sometimes milk, to create softer, airier variations of classic Viennese breads. The Golden West family also includes the LaFayette, BREADBAR’s luscious version of the sandwich loaf.

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Mediterranean

The Mediterranean family draws inspiration from the culinary traditions of southern Europe, recast in the spirit of the California Riviera. The dough is irrigated by extra-virgin olive oil, extending the aromatic range of the breads, which unexpectedly combine nutty, fruity and savory flavors. The Tuscan is BREADBAR’s interpretation of the classic Italian ciabatta, and with tomatoes and mozzarella, it becomes the San Remo. Delicious on its own, the Mediterranean family matches well with salads, goat cheeses, simple fish dishes, and even lamb and pork roasts.

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Sierra

The name Sierra evokes the robust character of the grain called rye, the most winter hardy of all cereals. Rye has a comforting dense texture, an earthy hue, and a tangy taste. The Sierra family rye loaves are strong and intriguing, with an engagingly spicy aroma, a thick crust, and a moist body that keeps remarkably well. Try BREADBAR’S Redwood Round, which marries wonderfully with seafood, game, or roasts, or the fruity Sierra variations sweetened with raisins or blueberries.

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Outland Hearth

The intriguing core ingredient of the Outland Hearth family is buckwheat, which usually brings to mind homespun foods like pancakes and kasha. But its origins are unexpectedly exotic. It came from medieval China, spread to Europe and didn’t reach America until the 1600s. The Outland Hearth breads have the nutty flavor and the earthy-gray color of the buckwheat fruit seed, and emit aromas that are both homey and exotic: toasted hazelnuts, vanilla buds, aged honey. With its caramelized crusts, and fragrant crumb, BREADBAR’s buckwheat loaf tastes delicious with cheese, grilled fish, chicken and vegetarian dishes.

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Walden Organic Wheat

Walden was the wooded retreat of Henry Thoreau, who went there to live in close communion with the natural world. BREADBAR has tried to capture something of the authenticity and engagement-in-nature of Walden. Made with partly stone-ground whole wheat flour, the Walden Organic Wheat dough is simple and bracing. The family’s breads have a crispy crust and a fleshy crumb, with a delicious honey-spice taste that accompanies a wide range of foods, from soups and salads, to sauced dishes and all kinds of meat, poultry and fish.

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