Last Update: 2025-03-14
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Classic, rustic, hard crust baguette. Baked daily
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Naturally leavened country bread with a splash of whole wheat flour and fermented for 17 hours. Baked every day
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Two-year aged, white cheddar folded into the country dough and fermented overnight.
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Coarse polenta folded into dough layered with pumpkin seeds and rosemary.
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Buttery picholine olives folded into dough and sprinkled with herbes de provence.
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Whole wheat bread with flax, chia, pumpkin and sunflower seeds gently folded into the dough.
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Grown and stone milled in Wisconsin, 100% whole wheat bread with a natural cinnamon flavor
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Our way of connecting with our ancestors-a bread that utilizes some of the best ancient grains we can find
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Cave aged gruyere folded into stone ground whole wheat dough.
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Oven roasted potatoes folded into the country dough with fresh rosemary.
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Parmesan reggiano with minced garlic folded into the bread.
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Thirty-five percent Rye bread with caramelized onions infused in the dough.
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Grains used in the brewing process from temperance beer company in evanston.
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Traditional brioche with a soft buttery crumb and a thin, golden brown crust.
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Same as above with the addition of nutella swirled throughout.
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Cranberries and walnuts mixed throughout our country bread.
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Our rye bread baked seam side up with oats from hazzard free farm.
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Our Country and or whole wheat bread baked in a loaf pan. A great sandwich or toast bread with a softer crust. Available in limited quantities.
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A heritage variety of wheat grown in wisconsin and kansas. lower in gluten with a bit of a nutty flavor.
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A heritage variety of whole wheat also grown in wisconsin.
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Our country loaf hydrated with beer from local breweries.
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Braided bread served every friday.
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Challah loaf with walnuts and chocolate swirls inside. Served in limited quantities.
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.