Unbleached Organic Wheat Flour, Water, Organic Whole Wheat, Organic Cracked 6 grain Cereal, Organic Rye and Barley Flours, Sea Salt, Yeast, and Malted Barley Flour.

A round, yeast-leavened, multi-grain bread with wheat, rye, and barley flours as well as cracked wheat, rye, corn, millet, triticale, and barley meal. The name has held on so far despite the fact that this bread is no longer served in the upstairs cafe at Chez Panisse.



Organic whole spelt flour, organic white spelt flour, water, dried pears, natural rye starter (made from organic dark rye flour), sea salt, malted barley flour

Both of our spelt breads are leavened with a rye sourdough starter and the balance of flour is 100 % spelt flour: 100% whole grain spelt in the case of the Spelt Levain, and a blend of Type 85% (lightly sifted, so that 85% of the original Whole Grain remains) and 100% whole spelt, in the case of Spelt Levain with Dried Pears.

Mildly sweet from the natural sugars in the dried pears but full flavored from the large percentage of whole spelt flour, this bread accompanies most cheeses, especially goat cheeses very nicely.

Organic whole spelt flour, water, natural rye starter (made from organic dark rye flour), sea salt, malted barley flour

A 20 ounce loaf of bread that is leavened with a rye sourdough starter but that is otherwise made from 100% spelt flour. Spelt is a species of wheat much more common in ancient and medieval times but newly popular as some people look to explore older varieties of common foodstuffs and others feel that health benefits may accrue from avoiding some varieties of wheat in favor of others.

Organic Unbleached Wheat Flour, Rye Flour, Organic Whole Wheat Flour, OrganicRye Flour, Organic BuckwheatFlour, Water, Sour Starter, Salt, Yeast and Malted Barley Flour.

The term meteil in French bread baking refers to a blend of flours used to make the dough, generally wheat and rye flour. Our buckwheat meteil dough is a levain-leavened bread, comprising a blend of Organic wheat, whole wheat, rye, and buckwheat flour.

A naturally leavened sourdough loaf made in a shape similar to our rye pumpernickel breads, this loaf is similarly moist and dense but combines rye and spelt flours with pumpkin, sesame, and flax seeds