"rye bread"

100%DARK RYE FLOUR  

TOASTED MAINE SPELT BERRIES

VERMONT HONEY. 

HAUS SURDEIG

& MAINE SEA SALT 

Tasting notes: dense & long lasting, malty but slightly sour. Ragged crust with moist textured crumb. Spelt berries have a roasted sunflower seed flavor, akin to   popcorn.

Suggested use: great for smears & Open faced sandwiches. Try slicing thin and making crackers. 

**SUNFLOWER OIL TO LINE BAKE PANS

"house sourdough"

75% SIFTED WHITE FLOUR 

25% WHOLE WHEAT FLOUR 

HAUS SURDEIG 

& MAINE SEA SALT 

Tasting notes: Slightly sour well balanced flavor with notes of nuttiness from the whole wheat. 

Suggested use: great for all bread uses from sandwiches to toast! Towards the end of the week think about French toast, croutons, and bread crumbs. Can also stash slices in freezer to pull as needed. 

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"flat bread" 

60% SIFTED WHITE FLOUR 

40% WHOLE WHEAT FLOUR 

HAUS SURDEIG 

& MAINE SEA SALT 

Tasting notes: flatbread is baked with open flame! Absorbing the most of that WOOD-FIRED flavor. Slightly sour with soft not tough chew.  

Suggested use: easily reheat stovetop, oven, or on the grill with your favorite toppings (dress like a pizza or simple olive oil and season as a side) great for rip & dip for hummus or balsamics. 

**Can have a bit of ash flavor from the hearth. .

"Norwegian Oat Bread"

50% SIFTED WHEAT FLOUR 

25% WHOLE WHEAT FLOUR

25% GROAT SOAKER 

VERMONT HONEY 

& MAINE SEA SALT 

Tasting notes: Slightly sweet with almost milky flavor  from local New England grown groat soaker. Outside toasted oats add more texture & depth. 

Suggested use: great for all bread uses from sandwiches to toast! Towards the end of the week think about French toast, croutons, and bread crumbs. Can also stash slices in freezer to pull as needed. 

**SUNFLOWER OIL TO LINE PANS