Dan The Baker

Dan's flagship loaf - it's made with a blend of identity preserved grains and has a beautiful dark crust and an open, delicate crumb structure.

Deeply roasted organic sesame seeds lend a rich umami note to dan's flagship country loaf.

Briny castelvetrano and kalamata olives combine with oven roasted Ohio shagbark organic polenta, in this perfect loaf. Dan combines lemon zest with herbs de provence and country dough to make this bread.

Creamy Ohio oats are slow cooked in the oven, for this super custard - like bread. Made with a touch of Ohio raw honey.

Earthy and robust stone ground Ohio organic grain lends natural sweetness and complexity to this staple loaf. Deep, dark crust and more of a dense crumb than dan's country.

Smoky, delectably salty bluescreek ham paired with swiss Gruyere cheese and grainy mustard from sir kensington's.

Rich valrhona chocolate adds richness and depth to this classic pastry.

Not too-sweet almond cream and crispy, crunchy sliced almonds set this twice-baked almond croissant apart from the rest!

Incredibly decadent kaori matcha infused pastry cream, paired with bright, tangy lemon curd in a bi-color croissant, baked in a muffin pan.

Perfectly flaky, delicate croissant, made from scratch.

El diablo blend.

El diablo blend.

Oatly brand oat milk.

Brewed in teapot.

Brewed in kyushu.

Brewed in teapot. Organic white peony.