All Breads All Breads

Bread by mail? I know, it sounds crazy. It sounded totally nuts in 1992 when we started baking. Still does today. But we ship more bread than any other food we sell, always have. I still haven’t tasted many loaves that are its equal anywhere. We bake them with minimal ingredients—often just flour, water, salt, and yeast. We take our time making them—up to 18 hours for tangy loaves like French Mountain and Sourdough. And we bake them in a stone hearth oven, which gives the bread a crisper, more flavorful crust. There’s not a bad bread among them and the real gems—traditional peasant loaves like Paesano, Farm, and Jewish Rye—are outstanding.