Our Bread Enjoy the flavor of the grain!

Our naturally leavened artisan breads are made with 100% sourdough, no yeast added. We bring you  the taste and texture of high-quality wheat, rye and other grains, organically grown in the Willamette Valley and high desert.

We give the bread our personal touch by mixing and baking in small batches.

PURE FLAVORS

In these breads, you can enjoy pure flavors of wheat, rye, barley, triticale, and spelt made with wheat, rye or spelt sourdough starters.

  • Oregon Country Sourdough
  • Pain de Campagne
  • Field Blend
  • Southtown Brown
  • Whole Wheat Sourdough
  • Golden Sourdough
  •  Wholegrain Spelt
  • Locavore’s Loaf

SPECIALTY BREADS

Our best-selling specialty breads are filled with seeds, nuts, or dried fruit — fabulous loaves that are hard to put down once you’ve tasted them.

  • Rosemary Herb
  • Toasted Sesame
  • Toasted Walnut
  • Toasted Hazelnut
  • Cranberry Cardamom
  • Seedy Southtown
  • Cinnamon Raisin
  • Country Olive
  • Fig-Anise Barley
  • Hazelnut Cranberry in Whole Wheat

RYE BREADS

Our Rye breads go great with hearty soups and make flavorful sandwiches.

  • Local Rye (65% Rye)
  • Really Rye (90% Rye)
  • Volkornbrot
    (100% Rye with seeds and rye berries)
  • Caraway Rye
  • German Black Bread
  • Bruce’s Multigrain
  • Pear Nutmeg Multigrain
  • Apricot Multigrain
  • Raisin Walnut Rye
  • Marbled Rye
  • Rye Apricot

SPECIAL OCCASIONS

We can’t stop having fun, so sometimes we offer additional breads for special occasions, such as:

  • Sourdough Beet Bread
  • Wild Yeast Challah
  • Pan de Muertos (for Day of the Dead)
  • Chocolate Babka
  • Oregon Bounty Panettone
  • Hutzelbrot
  • Local Eats Week Multigrain
  • Chocolate Hazelnut-Cranberry Spelt bread

You’ll find a rotating selection of Pastries, Specialty Breads, Cookies, and Crackers at the Corvallis Farmers’ Markets. Come to market to enjoy what we are baking! Sign up for our email here to find out what we’re offering each week.

PASTRIES & SPECIALTY BREADS

Using local, organic, whole grains and butter, we feature herbs, fruits, vegetables, jams and cheese from our local growers and producers.  Choose from these and more:

Flatbreads:

  • Focaccia
  • Fougasse
  • Pretzels

Rolls:

  • Orange-Anise Twists
  • Pretzels
  • Dinner Rolls
  • Cinnamon Rolls
  • Figamon Rolls
  • Cranberry-Swiss Rolls

Pastries:

  • Fruit-filled hand pies
  • Galettes
  • Turnovers
  • Puff pastry tarts

Scones:

  • Triple Berry
  • Chocolate Espresso
  • Cranberry-Orange Oat Scone

Muffins and Quick Breads:

  • Lemon Poppy Seed
  • Ricotta-Corn
  • Rye Gingerbread
  • Death by Chocolate Zucchini Bread

COOKIES & SWEETS

If you like bold, rich flavors, you’ll love these! Some of our offerings:

Cookies:

  • Triple Ginger Kamut
  • Classic Peanut Butter
  • Grandma’s Molasses Crinkles

Shortbread:

  • Toasted Hazelnut
  • Mexican Hot Chocolate
  • Lavender
  • Chocolate Chip

Biscotti:

  • Orange-Hazelnut
  • Chocolate
  • Walnut-Currant

Brownies:

  • Hazelnut
  • Sourdough
  • Lavender

Bar cookies:

  • Canadian Butter Tarts
  • Blueberry or Raspberry Crumble Bars
  • Craig’s Ultimate Lemon Bars

Crackers

  • Seedy Multigrain
  • Crispy Rye

Our handmade rustic crackers are snappy, crunchy, and filled with flavors that say wow! A touch of sourdough adds a whole new layer of taste.

How to store bread that isn't eaten the moment it arrived at home:

How To Store Your Bread 
Your bread likes a little bit of air, but not so much that it dries out quickly. We suggest you keep your bread in an open plastic bag or a bread box on the counter in your kitchen.

Freezing Your Bread
Sourdough bread freezes very well, but be sure to wrap the loaf in two plastic bags or two layers of aluminum foil. Let it thaw in the bags before opening. You can refresh the bread by heating it in the oven for about ten minutes at 350 degrees F.

Note: We don’t recommend keeping your bread in the refrigerator. The cool but unfrozen temperature actually speeds up the molecular changes that make it crumbly and dry.
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