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| We use fresh peeled Lull Farm apples, oil, sugar, wheat and whole wheat flour, walnuts and apple cider for these muffins. Garnished with fresh sliced apples. |
New England Apple Muffins
March 5, 2012 By
New England Apple Cake
March 5, 2012 By
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| We use fresh peeled Lull Farm apples, oil, sugar, wheat and whole wheat flour, walnuts and apple cider for this loaf cake. Garnished with fresh sliced apples. |
Sourdough Siebenfelder
March 5, 2012 By
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| Sour mash, water “green” high-gluten flour, and a seven grain mix of rye, wheat, corn, oat, millet, sesame seed, sunflower seed and spelt. |
Sourdough Bread
March 5, 2012 By
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| A mix of sour mash, water, whole wheat flour , “green” high-gluten flour and salt. |
Old Fashioned White and Wheat
March 5, 2012 By
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| Our rich, soft white bread is made with flour, water, vegetable oil, eggs, sugar, yeast and salt. |
Petit Pain Rolls
March 5, 2012 By
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| We employ the long fermentation process for our French breads, which gives the bread time to develop its full “strength” and adds an incredible full flavor. The absence of fat in our French creates a thin, crisp crust. |
Oatmeal Bread
March 5, 2012 By
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| This bread is made from a rolled oat, water, sugar, vegetable and yeast mash. Then, it is finished with high-gluten flour, eggs and salt. |
Rosemary Olive
March 5, 2012 By
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| Starting with our sourdough recipe we add fresh rosemary and Kalamata olives. |
Honey Wheat
March 5, 2012 By
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| A variation our the white. We make this with flour, whole wheat flour, vegetable oil, eggs, honey, yeast and salt. |
French Boule
March 5, 2012 By
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| We employ the long fermentation process for our French breads, which gives the bread time to develop its full “strength” and adds an incredible full flavor. The absence of fat in our French creates a thin, crisp crust. |