$9
wheat flour, whole wheat flour, whole grain rye flour, water, sea salt, wild yeast

Wild Country is our version of the iconic sourdough loaf. Big "ears," open crumb, and amber coloring are the hallmarks of this classic, naturally-leavened bread. It is slightly tangy yet slightly sweet, making it great for any occasion. A true crowd pleaser, we like it with just about anything. For a special treat, try frying a thick slice in olive oil and topping with fresh ricotta, honey, toasted walnuts, and mint.

$10
T85 wheat flour, wheat flour, whole wheat flour, whole grain rye flour, water, sea salt, wild yeast

We love this bread so much that we made a few dozen loaves, working through the night, to serve to our guests on our wedding day! Miche is a hearty, naturally-leavened, stone-baked bread with deep flavors and a rustic crust. T85—a high-percentage whole grain flour—mimics ancestral conditions, lending this bread its authentic old-world qualities. Like Wild Country, Miche is diverse enough for a charcuterie cameo or a sturdy ally to a bowl of soup, but honestly we just load it up with a good salted butter and get snacking post-haste!

$5
wheat flour, water, sea salt, fresh baker’s yeast

The story of the baguette almost seems told in reverse. The tradition here isn't to use sourdough (although it is very good) but to use fresh baker’s yeast via a long pre-fermented dough process. The unique characteristics of a traditional Parisian baguette gave rise to its global appeal and popularity, and it's easy to see why. It has a sweet and toasty open crumb, housed in a shattery, thin, crisp crust. A baguette makes for an ideal jambon-beurre or the perfect under-arm accessory.

$8
durum wheat flour, wheat flour, semolina, water, sea salt, wild yeast, sesame seeds

Long, cold, natural fermentation helps this bread achieve the crust of our dreams. Sesame is a must, at least in Jersey, bringing a balanced nuttiness to the loaf. At home, we call this “table bread,” and it's ubiquitous with all things pasta. Perfect for tearing and sharing! Honey, sea salt, chili flakes, and a good olive oil might be all you need, but believe it or not, this bread begs for peanut butter and jelly.

$12
whole grain rye flour, rye chops, sunflower seeds, coriander seeds, toasted ground caraway seeds, water, dark malt syrup, sea salt, wild yeast

Sunflower Rye is a heavy, dense 100% rye loaf with a complex depth of flavor. I took a summer bread baking class in 2018 where we made something quite similar, and I have become cultishly fixated on creating our own version of the Nordic-style Rugbrød ever since. Wholesome, hearty, and healthy, Sunflower Rye is very versatile; it is outstanding thinly sliced with smoked meats and cheeses, toasted with grainy mustard, crystallized cheddar, and cornichons, or simply a solo toast with butter. If you haven't tried a bread like this before, we would very much like to stoke your sense of adventure.

$10
wheat flour, milk, butter, sugar, eggs, water, sea salt, fresh baker’s yeast

This special little bread might look like an odd duck, but its long history celebrates a delicious tradition that inspires the creative—if not quirky—side of baking. Loosely translated to "bread with a head," Brioche à Tête is a wonderfully buttery, pastry-like bread that fits into any sweet or savory application. Toasted with strawberry jam is pretty hard to beat, but brioche is one of the best breads to reanimate in order to get every crumb’s worth. We use it in bread pudding, French toast casserole, holiday stuffing, and as the base for several of our pastries! And when all options seem exhausted, you can still whip up some buttery crisp croutons for a bona fide kale caesar.

$9
wheat flour, water, sea salt, fresh baker’s yeast, Castelvetrano olives

Way back when, these decorative breads were used as a way to gauge the temperature of a wood-fired oven. In our opinion, however, they make better snacks than thermometers! These breads are well suited to have inclusions, and although more traditional versions may contain things like black olives and sliced almonds, it’s really an anything-goes type treat. Our version (for now) is studded with buttery Castelvetrano olives. No need to be polite, this bread is meant to be ripped and dipped!

$9
wheat flour, dark rye flour, whole grain rye flour, water, sea salt, ground caraway, fresh baker’s yeast, wild yeast

We love rye breads of all kinds, and this rustic deli-style is high on the list of our favorites. This bread utilizes a huge amount of wild overnight preferment, enhancing its flavor and performance. With a last minute boost from a touch of fresh baker’s yeast, we’re able to pack in a lot of nutritious whole grain and dark rye flours. With its condiment-hugging crumb, this is sandwich bread you can feel good about. Slathered up with mustard and piled sky-high with you-name-it!