BREADBAR’s breads are divided into seven families, each with its own artisanal story. The families represent different doughs which may be paired with many dozens of different ingredients. Hand-crafted and inspired by centuries of Old World breadcraft, BREADBAR’s breads can stand alone, but also have the ability to complement a meal just as well as a fine cheese or wine.

 

Rustic Millstone™

Thickly crusted and densely crumbed, the Rustic dough evokes the colors and sensations of the homespun countryside. As BREADBAR’s signature loaf, the dough is made with an earthy, stone-ground blend of whole-wheat and whole-rye that imparts a bold nutty taste to the bread. The Rustic family harmonizes well with soups and stews, hearty salads and hard or soft cheeses.

Whole Rustic 12.75
Half Rustic 6.75
Quarter Rustic 3.75

Tour de France

The Tour de France family is named, not after the famous bicycle race, but for France’s annual tradition of sending craftsmen from city to city to enhance their skills and learn trade secrets from fellow artisans. 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.

TDF Baguette 2.90
Raisin Walnut Loaf 7
Raisin Walnut Petit 2.50
Olive Loaf 6.50
Olive Petit 2.60
Alpine Loaf 8.15
Alpine Petit 4.95


Golden West™

The Golden West loaves are flavored with honey, studded with dried fruits and nuts, spiced with warm 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.

Pain de Mie Pullman 6.15
Multi-Grain Pullman 7.15
Golden Fig Loaf 5.90
Golden Fig Petit 2.50
Curcuma Hazelnut Loaf 7.95
Curcuma Hazelnut Petit 3

Walden Whole Wheat™

Walden was the wooded retreat of Henry David Thoreau, who went there to live in close communion with the natural world. Made with partly stone-ground whole wheat flour, the Walden Whole Wheat dough is simple and bracing, a nod to the environment that so inspired many of Thoreau’s classics. 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.

Whole Wheat Loaf 5.25


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 with extra-virgin olive oil, extending the aromatic range of the breads, which unexpectedly combine nutty, fruity and savory flavors. Delicious on its own, the Mediterranean family matches well with salads, goat cheeses, simple fish dishes, and even lamb and pork roasts.

Tuscan Ciabatta Loaf 5.75
Tuscan Ciabatta Petit 2.00
Parmesan Lavash 5/sheet
Foccacia 2.25/slice

Sierra Redwood Rye™

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.

Redwood Rye Loaf 4.00

Outland Hearth™

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.

Buckwheat Round 5.75
Buckwheat Ficelle 2.80