"rye bread"

50 % VERMONT RYE FLOUR  

50% MAINE RYE FLOUR

TOASTED MAINE SPELT BERRIES

VERMONT HONEY. 

HAUS SURDEIG

& SYRACUSE NY 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"

40% HIGH  EXTRACTION WHEAT

40% SIFTED WHEAT

20% WHOLE WHEAT

HAUS SURDEIG 

& SYRACUSE NY 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. 

*

"flat bread" 

70% SIFTED WHEAT

30% WHOLE WHEAT

HAUS SURDEIG 

& SYRACUSE NY 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. .

"Oat Bread"

50% SIFTED WHEAT 

25% WHOLE WHEAT

25% GROAT SOAKER 

MAINE ROLLED OATS

VERMONT HONEY 

& SYRACUSE NY 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