1.5 lb.-It’s true; hearty and healthy can taste darn good. Our Multigrain is a 9-grain blend rounded out by a blend of rye and whole wheat flours, plus flax, sunflower and millet seeds with a touch of honey.

2 lb. A thick-crust, pungent sour loaf made from starter originating in the San Francisco Bay Area.

Two small peanut butter and oatmeal cookies with a peanut butter frosting in the middle.

Butter dough gently twisted and filled with fruit or cheese filling. Bring on the morning!

2.5 oz. A buttery, flaky croissant, with two strips of Belgian chocolate!

Cold Brew style coffee poured over ice with a caramel and vanilla flavoring.

Black Cold Brew Coffee with no extra flavoring.

Black Hot Coffee with no extra flavoring.

Melty, semi-sweet chocolate chunks creating an artful exterior and amazingly simple flavor. Just the necessities. Famous Amos would be jealous.

Ever had a “moment” with a cookie? Just you and it: staring at each other, solving the world’s problems. This one’s it: oats, butter, brown sugar, dark raisins—they’ve come together to say hello.

Two small peanut butter and oatmeal cookies with a peanut butter frosting in the middle.

This delicious vegan option is full of figs and is a delicious treat for vegans and omnivores alike!

A blonde brownie made with Belgian chocolate, so delicious!

“Whole food.” A mixture of pumpkin, sesame and sunflower seeds rolled with oats, almonds, honey and brown sugar create clusters of nutritious beauty.

“Whole food.” A mixture of pumpkin, sesame and sunflower seeds rolled with oats, almonds, honey and brown sugar create clusters of nutritious beauty.

A traditional banana bread made without nuts, perfect for splitting with the family!

Chocolate pound cake is made with Belgian Chocolate, a darker richer chocolate.

Ginger snaps with spice and sugar!

1.5 lb. A thick-crust, pungent sour loaf made from starter originating in the San Francisco Bay Area.

1.25 lb. Whole kalamata olives enveloped in a crusty loaf, accented by a dash of sea salt. A savory table bread, or a perfect pairing to rustic dishes ranging from Mediterranean to Italian—or the dish du jour.

1lb. Snap! Crackle! Pop! Is that bread? The Millet Loaf is made up of a quartet of seeds—pumpkin, sesame, poppy and of course millet—offer a crunchy, hearty, healthy with multi-layered texture.

1.5 lb.-It’s true; hearty and healthy can taste darn good. Our Multigrain is a 9-grain blend rounded out by a blend of rye and whole wheat flours, plus flax, sunflower and millet seeds with a touch of honey.

1.5 lb. Three little letters with a distinctive taste. Dark rye made with sourdough rye starter to add dimension.

1.5 lb. Our Italian bread is a crusty, rustic, chewy white bread made with special 12-hour starter. Slightly sour in taste, it’s hearty enough to hold up to the thickest of sauces.

1.25 lb. The French Boule is a classic French style bread, with a delicate, thin, and crispy crust.

1.5 lb. Three little letters with a distinctive taste. Dark rye made with sourdough rye starter to add dimension.

1.25 lb. Fresh rosemary, basil, and extra virgin olive oil allowed to slow-rise in our natural starter-based dough. Think: table-ready, sandwich-ready, or ready to be topped with your next creation.

1.25 lb. Our Semolina Baguette is a yeasty, nutty, and earthy Italian-style bread made with coarse semolina flour.

1.5 lb. Our Italian bread is a crusty, rustic, chewy white bread made with special 12-hour starter. Slightly sour in taste, it’s hearty enough to hold up to the thickest of sauces.

14 oz. Classic French style, with a delicate, thin, and crispy crust.

1.25 lb. Whole Kalamata olives enveloped in a crusty loaf, accented by a dash of sea salt. A savory table bread, or a perfect pairing to rustic dishes ranging from Mediterranean to Italian—or the dish du jour.

1.25 lb. Sugar-sweet Mission figs play with herbaceous anise seeds in this unique natural starter bread. The perfect accompaniment for a cheese plate.

4 oz. An egg bread made with extra virgin olive oil. Whether it’s a day of celebration or a Tuesday in July – this bread makes tastebuds tango. Mazel tov! Served with egg-wash.

3.5 oz. A classic French style with a delicate, thin, and crispy crust.

5 oz. Pretzel kaiser roll is made up of our rich Butter Bread brushed with egg and sprinkled with coarse, Kosher pretzel salt. Bring on the beer!

1.5 lb. Meaning “carpet slipper” in Italian, our ciabatta is simple elegance. A robust, chewy crust and porous texture is made for dipping in the finest tapenade or olive oil.

1.75 lb. Meaning “carpet slipper” in Italian, our ciabatta is simple elegance. A robust, chewy crust and porous texture is made for dipping in the finest tapenade or olive oil.

3lb. Meaning “carpet slipper” in Italian, our ciabatta is simple elegance. A robust, chewy crust and porous texture is made for dipping in the finest tapenade or olive oil.

5 oz. Our pretzel is hand-twisted and is made up of our rich Butter Bread brushed with egg and sprinkled with coarse, Kosher pretzel salt. Bring on the beer!

10 oz. A pungent sour loaf with a thick crust made from starter originating in the San Francisco Bay Area.

12 oz. It’s true; hearty and healthy can taste darn good. Our Multigrain is a 9-grain blend rounded out by a blend of rye and whole wheat flours, plus flax, sunflower, and millet seeds with a touch of honey.

9 oz. Whole Kalamata olives enveloped in a crusty loaf, accented by a dash of sea salt. A savory table bread, or a perfect pairing to rustic dishes ranging from Mediterranean to Italian—or the dish du jour.

9 oz. The Levain Round is an Olde Hearth specialty: country French sourdough made with whole wheat flour. European baking at its finest.

8 oz. Cheddar and jalapenos are always a solid combination. We begin our crusty white bread with a natural starter and add pieces of natural cheddar and sliced jalapenos. Especially amazing when toasted.

8 oz. Hi-ho potato! The Potato Chive experience begins with our crusty white bread mixed with a natural starter, extra virgin olive oil, the warm, nutty flavor of Yukon Gold potatoes, and sliced green onions. Surprisingly light.

Our Focaccia batard and sandwich bread is made of fresh rosemary, basil, and extra virgin olive oil allowed to slow-rise in our natural starter-based dough. Think: table-ready, sandwich-ready, or ready to be topped with your next creation.

1.5 lb. Our Pumpernickel sandwich bread has special combinations of Dutch cocoa and fresh-brewed coffee grains that lend a new style to an old tradition. Made with our special all-natural rye starter.

A round loaf with black pepper mixed into the dough with Parmesan Cheese over the top and baked on.

1.5 lbs.-Our Levain sandwich bread are an Olde Hearth specialty: country French sourdough made with whole wheat flour. European baking at its finest.

1.5 lbs.-A thick-crust, pungent sour loaf made from starter originating in the San Francisco Bay Area.

1.5 lbs.-Our Pumpernickel Pullman sandwich bread has special combinations of Dutch cocoa and fresh-brewed coffee grains lend a new style to an old tradition. Made with our special all-natural rye starter.

1.5#-Hi-ho potato! The Potato Chive experience begins with our crusty white bread mixed with a natural starter, extra virgin olive oil, the warm, nutty flavor of Yukon Gold potatoes and sliced green onions. Surprisingly light.

1.5#-Hi-ho potato! The Potato Chive experience begins with our crusty white bread mixed with a natural starter, extra virgin olive oil, the warm, nutty flavor of Yukon Gold potatoes and sliced green onions. Surprisingly light.

4oz Larger than a grocery style English muffin, this option is sure to step up your breakfast game!

The French knew what they were doing when they created this buttery, flaky treat. Made with 100% butter (margarine-free.)

A delicate and flaky tart filled with local jams from Sunchowder's Emporia.

4 oz.

2 oz.A buttery, flaky, croissant with two strips of Belgian chocolate.

Blueberries are not blasé. We believe in their antioxidant power—and they’re really tasty when fresh. So, we’ve taken these superfruits and added lemon and orange zest as a surprise to create a magnificent muffin, topping them with streusel for sweetness.

Mini carrot cake without the gratuitous frosting. Fresh carrots pair with pineapple, raisins, walnuts, cinnamon, natural vanilla extract and a ginger root kick. Topped with crunchy, roasted pecans.

A traditional bran muffin, served with raisins.

All purpose flour, sour cream, eggs, buttermilk, sugar, butter, baking powder, lemon zest, orange zest, baking soda, vanilla, cranberry, orange, and salt.

A soft and almost poundcake like muffin full of delicious pumpkin flavor, this is a year round hit! Pumpkin, all purpose flour, eggs, canola oil, brown sugar, butter, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves .

Butter dough gently twisted and filled with cheese filling. Bring on the morning.

Butter dough gently twisted and filled with guava filling. Bring on the morning.

Butter dough gently twisted and filled with raspberry filling. Bring on the morning.

Butter dough gently twisted and filled with apple filling. Bring on the morning.

Butter dough gently twisted and filled with cherry filling. Bring on the morning.

“The cinnamon roll”…it should be a new dance. Well, that’s advantageous. In the meantime, get up close and personal with a multi-layered, cinnamon-encrusted, savory and glazed—but uncomplicated—friend. Just the essential ingredients, and never too sweet.

While we believe that scones should follow the British/Scottish baking methods, we add yummy ingredients like buttermilk, orange juice, vanilla extract, and fruits like pears, mangoes, oranges, black cherries, ginger, and raisins to make them moist and so very approachable.

While we believe that scones should follow the British/Scottish baking methods, we add yummy ingredients like buttermilk, orange juice, vanilla extract, and fruits like pears, mangoes, oranges, black cherries, ginger, and raisins to make them moist and so very approachable.

While we believe that scones should follow the British/Scottish baking methods, we add yummy ingredients like buttermilk, orange juice, vanilla extract, and fruits like pears, mangoes, oranges, black cherries, ginger, and raisins to make them moist and so very approachable.

While we believe that scones should follow the British/Scottish baking methods, we add yummy ingredients like buttermilk, orange juice, vanilla extract, and fruits like pears, mangoes, oranges, black cherries, ginger, and raisins to make them moist and so very approachable.

A delicate and flaky tart with local jams from Sunchowder's Emporia.

4 oz.-There was a young man who made plain old bagels. One day he tried to steam instead of boil, and out came a bragel.

Unleavened lavash lusts for crust. Crispy crackers topped with sesame seeds, grated parmesan, and / or Tuscan spice blend.

A sourdough bagel with caramelized red onions and poppy seeds in the middle.

22 oz.

1.75 lb. Our Butter Bread Fruit Pans are a soft “comfort” bread reminiscent of the kind mom used for PB&J’s. Made with whole milk and cream butter, the coarse semolina flour gives it texture unseen in the PB&J days.

3 oz.