Baked fresh every morning
Breads & Rolls
Handmade artisan loaves, baked on the stone hearth of our French-built Pavailler ovens.
Four simple ingredients
All our breads are made with four simple ingredients — hard winter wheat flour, sea salt, water and sourdough starter developed with native yeasts. We create variety by adding roasted nuts and seeds, herbs, whole rolled oats, rye flour, dried fruits and olives.
The morning bake
A 48-hour head start
The process begins with a pre-fermented dough — a wet mixture called a poolish or a stiffer dough commonly referred to as a starter or biga — which slowly develops flavor and texture with the help of ambient strains of yeast specific to our bakery's particular environment. The poolish is “fed” over a 24 hour period as the native yeast develops and the dough gains strength. The sourdough breads are allowed to develop another 48 hours to insure maximum flavor.
The bread display
The craft
From our hands to the hearth
Shaped by hand
Years of experience guide the hands of our bread bakers who mix, scale and form the individual loaves, buns and rolls. Each style of bread is shaped and scored in a particular manner which will express its individual character.
Onto the stone hearth
The final step is a trip to our Pavailler ovens — constructed on site by French technicians — where the carefully handled loaves are laid directly on the stone hearth and quickly baked at a hot temperature.
Never the same twice
How will they come out today? Like other live, fermented products which depend on the slow development of natural bacteria — think of fermenting wine or aging cheese — the end result is dramatically affected by heat and humidity during the retarding and proofing processes, and by the temperature and volume of steam in the ovens.
The standard
Truly artisan
Our team of bakers daily accepts this challenge demonstrating excellence and consistency, using their intelligence and intuition as well as skills developed over years to produce outstanding breads — truly demonstrating the craftsmanship deserving the title Artisan Bakers.
The daily lineup
Artisan Bread Varieties
Baguette
A consistent Award winner. This bread helped launch the bakery and is still the most popular baguette in town.
Eugene Sourdough
Aged a total of 48 hours, this chewy bread has a flavor unique to our bakery. Develops a stronger flavor as it ages.
Whole Wheat Sourdough
Again, aged 48 hours. A slightly softer crumb with a mild sour flavor which underscores the organic whole wheat flour.
“Birdseed Multi-grain”
A whimsical name for a hearty combination: the classic French seed trio of sesame, sunflower and flax with rolled oats, whole wheat, rye and white wheat flour and a bit of honey. A favorite sandwich bread.
Pane Como
The classic Northern Italian white bread with a well developed airy crumb, just enough texture and a chewy crust. Makes great french toast and grilled cheese sandwiches.
Italian Ciabatta
Our version has a crisp crust and a very holey, springy interior — the perfect platform to soak up extra virgin olive oil and aged balsamic vinegar, or top with salami and aged Gorgonzola.
Specialty Breads
Whole Wheat Walnut
Roasted walnuts flavor this mildly fermented bread. Outstanding with soft cheese (especially triple cream Bries) or toasted with lots of butter.
By Request Only · 2-days notice
Special Order Breads
Rosemary Garlic
Fresh rosemary and roasted garlic in a rich, white loaf.
Garlic Ciabatta
Roast garlic in our crusty, classic Italian Ciabatta.
Greek Olive Ciabatta
Our daily Ciabatta with ripe Kalamata olives folded in. Salty and chewy.
Normandy Rye
An aromatic light rye with sunflower and flax seeds.
Rolls and Buns
French Hard Rolls
The same dough as our baguettes — chewy crust and soft insides.
Ciabatta Buns
The perfect sandwich roll, or use it in place of a burger bun — magnifico!
“Birdseed” Multi-grain Buns
Bakes up with a slightly denser crumb than its parent bread due to the shaping. Excellent with cheese or just plain butter.
All over town
Fresh from our ovens, everyday
Our freshly baked loaves are delivered daily to these fine food markets: Capella Market, Newman's Fish Market, The Kiva, Friendly St. Market, Whole Foods, and all of the Eugene area Markets of Choice. Here at the bakery, half-loaves are available, as well as truly day-old breads at special prices.